This Salmon Pasta with Lemon Cream Sauce is a quick and tasty dinner! The savory salmon combined with a zesty lemon cream sauce makes every bite feel special.
I love how creamy and refreshing this dish is! It’s fancy enough for guests but easy enough for a weeknight meal. Add some green peas for an extra pop of color! 🍋😊
Key Ingredients & Substitutions
Pasta: Fettuccine works great for this dish, but you can swap it for spaghetti, linguine, or even penne if that’s what you have on hand. Just be aware the cooking times may vary slightly.
Salmon: I love using fresh salmon fillets, but canned salmon can be a huge time-saver. If you’re aiming for something lighter, grilled chicken or shrimp could also work well!
Asparagus: Asparagus adds a nice crunch, but if you can’t find it, consider substituting with broccoli, peas, or spinach. All will blend nicely with the sauce.
Heavy cream: For a lighter option, you can use half-and-half or even a plant-based cream. Just keep in mind it will alter the texture a bit.
Fresh dill: Dill is fantastic here for flavor, but if you don’t have it, try parsley or chives. They won’t mimic the flavor exactly, but they’ll add a nice touch!
How Do I Get the Salmon Perfectly Cooked?
Cooking salmon can be tricky, but with a few tips, you can nail it! Start by ensuring your skillet is hot enough before adding the salmon.
- Pat the salmon dry to get a nice sear.
- Cook until golden brown, around 4-5 minutes on each side. You’ll know it’s done when it flakes easily with a fork.
- Let it rest for a minute after cooking. This helps keep it juicy before you flake it.
Salmon Pasta With Lemon Cream Sauce
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225 g) fettuccine pasta
- 2 salmon fillets (about 6 oz / 170 g each), skin removed
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
For the Cream Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon, zest and juice
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- 2 tbsp unsalted butter
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare, including cooking the pasta and salmon. It’s perfect for a quick yet satisfying weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Two minutes before the pasta is done, drop in the asparagus pieces so they cook together. Drain the pasta and asparagus, but remember to save about 1/2 cup of that lovely pasta water!
2. Prepare the Salmon:
While the pasta is cooking, season the salmon fillets generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon and cook for about 4-5 minutes on each side, or until it’s nicely seared and cooked through. Carefully remove from the skillet, set aside, and let cool a bit before flaking it into large chunks.
3. Make the Cream Sauce:
In the same skillet, turn the heat down to medium. Add the butter and minced garlic, sautéing for about a minute until fragrant. Then, pour in the heavy cream, using a wooden spoon to scrape up any tasty browned bits from the bottom of the skillet. Bring this to a gentle simmer.
4. Add Flavor:
Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Next, add the lemon zest, lemon juice, and chopped dill. Taste the sauce and adjust the salt and pepper to your liking!
5. Combine Everything:
Now, toss the cooked pasta and asparagus into the creamy sauce, mixing everything well. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency. Finally, gently fold in the flaked salmon, taking care not to break it up too much.
6. Serve and Enjoy:
Plate your delicious Salmon Pasta with Lemon Cream Sauce and garnish it with extra fresh dill and some lemon slices on the side for an extra zesty kick! Enjoy every creamy, lemony bite!
Can I Use Frozen Salmon for This Recipe?
Absolutely! If using frozen salmon, make sure to thaw it completely in the refrigerator overnight or by placing it in a sealed plastic bag submerged in cold water for quicker thawing. Pat it dry before seasoning and cooking for the best results!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, try coconut cream or a nut-based cream. Keep in mind that the flavor and texture of the sauce might change slightly based on your choice.
Can I Prepare This Dish Ahead of Time?
Yes, you can prep most components ahead! Cook the pasta and salmon, then store separately in the refrigerator for up to 2 days. Toss everything together and reheat gently on the stove, adding a splash of cream or reserved pasta water to refresh the sauce.
How Should I Store Leftovers?
Transfer any leftovers to an airtight container and store them in the fridge for up to 3 days. To reheat, use the stove over low heat, adding a splash of cream or water to prevent drying out. Stir occasionally for even heating.