Girl’s night in: Salmon tossed pasta


This past week, my mom and I had a girls night in and drank white wine and cooked a delicious meal out of one of her coveted cookbooks! Both of us love salmon, so we decided on this delicious salmon bowtie pasta topped with pumpkin seeds, Italian parsley and doused in a creamy white wine sauce.

We added the peas for a sweet touch. My mouth starts watering when I think about it!

This recipe is from “The Gathering of Friends” cookbook. There are five volumes to this cookbook series and all the recipes look amazing. Since it’s hard to come up with my own recipes all the time, I plan to adapt more of these this year and share with you lovely readers!


Author: Gathering with Friends cookbook/adapted by Kathryn

Recipe: Salmon tossed pasta with white wine sauce

Prep & cook time: 45 min-1 hour

Serves: 6-8 people

Ingredients 2

For the pasta

  • 1 1/2 lbs salmon filet
  • Juice of 1 lemon
  • 1/4 cup butter, melted
  • 1 tsp olive oil
  • 1 cup pumpkin seeds
  • 12 oz package small bow tie pasta
  • 2 tbsp flat Italian parsley, chopped
  • 1 tsp kosher salt, 1/4 tsp pepper
  • 1 cup green peas (optional)

For white wine sauce

  • 1/2 cup butter
  • 1/4 cup flour
  • 1 tbsp chicken bouillon paste
  • 1/2 cup white cooking wine (or regular wine)
  • 1 cup heavy cream
  • 2 1/2 cups milk
  • Salt, pepper to taste


Preheat oven to 350°. Line a jelly roll pan (or thin baking pan) with two sheets of foil. Place salmon on foil; squeeze fresh juice of one lemon over salmon, brush with butter and season with salt and pepper. Wrap in foil and bake for 25-30 minutes.

Toss pumpkin seeds in olive oil and sprinkle with kosher salt. Spread out on pan and roast in oven for 6-8 minutes, while salmon is cooking.

Remove salmon from oven and let it cool. Break into bite-size pieces in a small bowl and set aside. Prepare bow tie pasta by following instructions on package. Season with salt and olive oil to enrich flavor.

In a saucepan, melt butter and whisk flour, bouillon, salt and pepper together. Add white wine and cream; simmer for two minutes. Fold in milk for desired thickness and let cook for another 3 to 4 minutes.

Serve sauce over bow tie pasta. Add salmon and garnish with pumpkin seeds, peas (optional) and chopped Italian parsley.

NOTES: We had a lot of leftover sauce. If you have leftovers, pour the rest of the sauce over the pasta. It will keep the pasta creamy while it’s being refrigerated.





Can I just how delicious and gourmet this meal was? Yes, it took some time and it was more indulgent than most of my recipes, but as my mom and I like to say, cooking a meal leisurely is more about the experience than anything. It’s so much fun to sip wine, test ingredients and let the aroma of delicious food travel through your home.

Let me know if you try out this recipe and how you liked it! I would love to hear your thoughts.






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