Lemon Salmon and Ricotta Pasta
Bright, fresh, and indulgent, Lemon Salmon and Ricotta Pasta is a show-stopping dish that combines creamy textures and zesty flavors for a restaurant-quality meal at home. Featuring tender linguine or fettuccine coated in a luxurious ricotta and Parmesan sauce, this recipe is elevated by flaky, pan-seared salmon and vibrant notes of lemon zest and juice. Fresh parsley adds a pop of color and herbaceous finish, while the creamy sauce strikes the perfect balance of richness with the option to adjust the consistency using reserved pasta water. Easy to prepare in just 35 minutes, this crowd-pleasing recipe is perfect for weeknight dinners or special occasions. Serve with a lemon wedge for a burst of brightness and enjoy the ultimate comfort dish that’s as elegant as it is delicious.
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Recipe Information
Ingredients
- 300 grams Pasta (linguine or fettuccine)
- 2 pieces Salmon fillets (skinless)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 whole Lemon (zested and juiced)
- 200 grams Ricotta cheese
- 120 ml Heavy cream
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Butter
- 4 pieces Lemon wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, season the salmon fillets with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon fillets and cook for 3-4 minutes on each side, until they are cooked through and flaky. Remove the salmon from the skillet and set aside. Flake the salmon into bite-sized pieces with a fork.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Reduce the heat to low and stir in the ricotta cheese, heavy cream, grated Parmesan, lemon zest, and 2 tablespoons of lemon juice. Mix until smooth and creamy.
Gradually add the cooked pasta to the skillet, tossing it to coat evenly in the ricotta sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to loosen it.
Gently fold in the flaked salmon and fresh parsley. Taste and adjust the seasoning with additional salt and black pepper if needed.
Serve the Lemon Salmon and Ricotta Pasta warm, garnished with extra parsley and a lemon wedge on the side for added brightness.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 307 mg | 24% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
