If you’re searching for a dish that feels both comforting and upscale, Salmon Pasta is about to become your new weeknight hero. Silkily sauced noodles meet tender flakes of salmon in a harmony of tangy lemon, fresh herbs, and a touch of creamy richness—each bite feels like a little luxurious getaway you can easily whip up at home. The best part? It’s as dazzling on a dinner party table as it is for a cozy night in, and there’s nothing quite as satisfying as serving a beautiful bowlful that comes together with just a few everyday ingredients. Salmon Pasta is proof that you don’t need hours in the kitchen to create something truly memorable.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Salmon Pasta lies in its simple, quality ingredients—each one plays a role in building those layers of flavor, color, and texture. Keep things fresh, and you’ll be amazed by the results.
- Salmon fillet, fresh or thawed: Rich, buttery, and full of protein—it’s the star of the show. Opt for skinless fillets for easy flaking.
- Pasta (fettuccine, linguine, or penne): Pick your favorite shape; long noodles soak up the sauce beautifully, but penne or rigatoni hold those salmon bits in every bite.
- Olive oil: The foundation of your sauce—use a good-quality, fruity olive oil to bring out deeper flavors.
- Garlic, finely minced: Adds a hint of warmth and savory depth to the dish.
- Lemon zest and juice: Fresh lemon brightens everything and balances the richness of salmon and cream.
- Heavy cream: Lends a luxurious texture; lightens up into a silky sauce when tossed with pasta water and lemon.
- Frozen peas (optional): A pop of color and sweetness; they cook directly in the sauce.
- Fresh dill or parsley, chopped: Finishes the pasta with a burst of herbal freshness.
- Salt and freshly ground black pepper: Essential for seasoning every layer as you go.
- Freshly grated parmesan cheese (optional): Salty and nutty, cheese brings everything together at the end.
How to Make Salmon Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of generously salted water to a rolling boil. Drop in your chosen pasta and cook until just al dente—about a minute less than the package instructions. This ensures the noodles can soak up all the sauce flavors later on. Before draining, scoop out a cup of that starchy cooking water and set it aside; it’s your secret for a satiny sauce.
Step 2: Sear the Salmon
While the pasta cooks, heat a generous swirl of olive oil in a wide skillet over medium-high heat. Season your salmon fillet all over with salt and pepper, then sear it for 3-4 minutes per side until just cooked through and golden at the edges. Remove the fish to a plate and let it rest—it’ll flake beautifully into the sauce in a minute.
Step 3: Build the Flavor Base
In the same skillet, add a little more olive oil if needed. Toss in the minced garlic and sauté gently until fragrant; you want it soft, not browned. Stir in the lemon zest, letting the citrus oils bloom. This is where the whole Salmon Pasta starts smelling irresistible!
Step 4: Make the Silky Sauce
Pour in the heavy cream and a splash of the reserved pasta water, then bring to a gentle simmer. Toss in the frozen peas if using, and cook just until they’re bright green and tender. Squeeze in your lemon juice to tie everything together, adjusting the sauce with extra pasta water if it gets too thick.
Step 5: Combine and Finish
Flake the salmon gently into chunks with a fork—you want generous pieces, not a mush. Add the fish and drained pasta to the skillet, tossing gently so every noodle is coated and flecked with salmon. Sprinkle over chopped dill or parsley and finish with black pepper and parmesan if you’d like. Serve piping hot and watch the compliments roll in!
How to Serve Salmon Pasta
Garnishes
Brighten up your serving with a shower of fresh herbs like dill or parsley, a final zesting of lemon, and maybe a little extra parmesan. Even a few capers or thinly sliced lemon rounds add a restaurant-style flair to your Salmon Pasta. Garnishes not only add flavor but make the dish look every bit as good as it tastes.
Side Dishes
Keep things simple and let the pasta shine. A crisp green salad with a tangy vinaigrette is a lovely way to balance the creamy, rich sauce. Some warm, crusty bread on the side helps you scoop up every drop. If you’re feeling indulgent, a platter of roasted asparagus or broccolini pairs beautifully.
Creative Ways to Present
For a fun twist, try twirling the pasta into nests on each plate and topping with a flaked piece of salmon for a bistro-worthy presentation. Mini cast iron skillets or wide shallow bowls make for an elegant touch. If serving family-style, pile the Salmon Pasta high on a large platter, sprinkle with herbs, and let everyone dig in—it’s irresistibly inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover Salmon Pasta in an airtight container in the refrigerator for up to two days. The flavors actually meld and deepen overnight, making leftovers extra craveable for lunch or a next-day bite. Be sure to cool everything completely before sealing to keep the pasta and salmon fresh.
Freezing
While it’s possible to freeze leftovers, the creamy sauce in Salmon Pasta can sometimes separate when thawed, so it’s best enjoyed fresh. If you must freeze, cool completely, transfer to a freezer-safe container, and eat within a month. Reheat gently from frozen, stirring frequently and adding a splash of cream or milk to help bring the sauce back together.
Reheating
Warm Salmon Pasta over low heat in a skillet, adding a little splash of water, broth, or cream if needed to loosen the sauce. Stir gently to avoid breaking up the salmon too much. You can also reheat in the microwave in short increments, stirring in between, but stovetop yields the best texture.
FAQs
Can I use canned salmon instead of fresh?
Absolutely—you can use canned salmon for a quick and budget-friendly twist on Salmon Pasta. Just be sure to drain well and remove any skin or bones. The flavor is a bit different but still delicious and adds great protein in a flash.
Is it possible to make this recipe dairy-free?
Yes! Swap the heavy cream for a rich, unsweetened non-dairy alternative like coconut cream or oat cream, and skip the parmesan or use a plant-based cheese. The result is still creamy and comforting—I promise you won’t miss the dairy.
What’s the best type of pasta to use for Salmon Pasta?
Long noodles like linguine or fettuccine are classics here, but feel free to use penne, rigatoni, or even spaghetti. The key is to cook your pasta just to al dente, so it can soak up all that luscious sauce without getting mushy.
Can I add vegetables to this dish?
Definitely! Frozen peas are classic, but you can stir in wilted spinach, sautéed zucchini, or even roasted cherry tomatoes for bursts of sweetness and color. Just add them in towards the end to keep their vibrant flavor.
How can I make Salmon Pasta ahead for a dinner party?
Cook everything up to the point of combining the pasta and sauce, then cool and store separately. When you’re ready to serve, reheat the sauce gently, toss with just-cooked pasta and flaked salmon, and finish with fresh herbs for maximum flavor and a freshly-made feel.
Final Thoughts
If you’re craving a dish that feels lovingly homemade yet impressively restaurant-worthy, you can’t go wrong with Salmon Pasta. Give it a try—even on the busiest weeknight, you’ll be surprised by how quickly this comes together and how eagerly everyone comes back for seconds. Your table is about to get a whole lot cozier (and more delicious)!
Print
Salmon Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Description
This delicious Salmon Pasta recipe combines perfectly cooked salmon with al dente pasta in a creamy lemon and dill sauce. It’s a simple yet elegant dish that is sure to impress your family and friends.
Ingredients
Salmon:
- 8 oz skinless salmon fillet
- Salt and pepper to taste
- 1 tablespoon olive oil
Pasta:
- 8 oz pasta of your choice
- Salt for pasta water
Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Cook the Salmon: Season the salmon with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add the salmon and cook until golden brown and cooked through, about 4 minutes per side. Remove from heat and flake into chunks.
- Cook the Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Make the Sauce: In the same skillet used for the salmon, melt butter over medium heat. Add garlic and cook until fragrant. Pour in the heavy cream, lemon zest, lemon juice, and dill. Season with salt and pepper. Cook for a few minutes until the sauce has slightly thickened.
- Combine: Add the cooked pasta and flaked salmon to the sauce. Toss gently to combine and heat through.
- Serve: Divide the salmon pasta among plates. Garnish with additional dill and lemon zest if desired. Enjoy!
Notes
- You can substitute the heavy cream with half-and-half for a lighter version of the sauce.
- Feel free to add some cherry tomatoes or peas for extra color and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 115mg
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