This Salmon Pasta with Lemon Cream Sauce is a tasty weeknight dinner that’s quick to whip up. The creamy sauce with a hint of lemon pairs perfectly with flaky salmon and tender pasta!
Trust me, the bright lemon flavor makes every bite refreshing. I love adding a sprinkle of fresh herbs on top to make it even more delightful—it’s a dish that impresses without the fuss!
Key Ingredients & Substitutions
Pasta: For this recipe, I used linguine, but spaghetti works just as well. If you’re gluten-free, feel free to swap it out with gluten-free pasta. It still tastes great!
Salmon: Fresh salmon fillet is best, but canned salmon or leftover cooked salmon can be used in a pinch. If you’re concerned about sustainability, consider using wild-caught salmon for a better choice.
Asparagus: Asparagus adds a lovely crunch, but you can replace it with broccoli or green beans. Just adjust cooking time as needed for those veggies!
Heavy cream: For a lighter option, substitute with half-and-half or a plant-based cream. Just keep in mind that it might change the sauce’s richness.
Dill: Fresh dill adds a unique flavor, but if it’s not available, feel free to use parsley or even basil for a different twist!
How Do I Cook Salmon Perfectly Every Time?
Cooking salmon can seem tricky, but it’s easy when you know how! Start with a hot skillet to get a nice sear. Here’s a quick guide:
- Pat the salmon dry and season with salt and pepper.
- Heat olive oil over medium-high heat until shimmering.
- Place the salmon in the skillet, skin side down. Cook for about 4-5 minutes without moving it, allowing for a good crust to form.
- Flip it over carefully using a spatula, and cook the other side for another 4-5 minutes until cooked through.
To check for doneness, a fork should easily flake the fish, and it should be opaque throughout. Trust me, this method works like a charm!
Salmon Pasta With Lemon Cream Sauce
Ingredients You’ll Need:
Pasta and Salmon:
- 8 ounces linguine or spaghetti pasta
- 12 ounces salmon fillet (skin-on or skinless)
- Salt and freshly ground black pepper, to taste
Vegetables:
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
Sauce:
- 2 tablespoons olive oil
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1 tablespoon unsalted butter
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
For Garnish:
- Lemon wedges
How Much Time Will You Need?
Preparing this delicious Salmon Pasta takes about 20 minutes! You’ll spend around 10 minutes cooking the pasta and salmon, and the rest making the creamy lemon sauce. It’s a quick and delightful dish perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the linguine (or spaghetti) and cook according to the package instructions until al dente. Don’t forget to reserve ½ cup of pasta water before you drain it!
2. Cook the Salmon:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. If you’re using skin-on salmon, place it skin side down in the skillet and cook for about 4-5 minutes per side until it’s beautifully seared and cooked through. Remove the salmon from the skillet, flake it into large chunks, and set aside.
3. Sauté the Asparagus:
In the same skillet, add the asparagus pieces and sauté for 2-3 minutes until they are tender-crisp. Add the minced garlic and cook for about 30 seconds, just until you can smell it!
4. Make the Lemon Cream Sauce:
Lower the heat to medium. Add the heavy cream to the skillet, then stir in the lemon zest and juice along with the butter. Let it simmer gently for about 2-3 minutes until the sauce thickens slightly.
5. Season the Sauce:
Mix the chopped dill into the sauce and season it with salt and pepper according to your taste.
6. Combine Pasta with Sauce:
Add the drained pasta and the reserved pasta water to the skillet with the lemon cream sauce. Toss everything together until the pasta is well-coated with the sauce.
7. Add the Salmon:
Gently fold in the flaked salmon pieces, heating them through without breaking them apart too much. The warmth from the sauce and pasta will help to warm the salmon.
8. Garnish and Serve:
Plate the pasta, and sprinkle some extra fresh dill on top. Serve with lemon wedges on the side for an extra burst of freshness. Enjoy your warm and creamy salmon pasta!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just ensure the salmon is fully thawed before cooking. To thaw quickly, place it sealed in a plastic bag and submerge it in cold water for about 30 minutes. Pat dry before seasoning and cooking.
Can I Make This Dish Ahead of Time?
While it’s best fresh, you can prepare the sauce and cook the salmon in advance. Store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream to refresh the sauce as needed.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Can I Substitute Cream for a Lighter Option?
Yes! You can use half-and-half or even a plant-based cream for a lighter sauce. Keep in mind that it may affect the richness and texture slightly, but it will still be delicious!
