Linguine with Roasted Salmon and Lemon
Elevate your pasta night with this irresistible linguine with roasted salmon and lemon—a dish that perfectly balances comfort and sophistication. This recipe features tender linguine tossed in a zesty lemon-butter sauce, infused with the aromatic goodness of sautéed garlic and fresh herbs like parsley and basil. The star of the meal is the succulent roasted salmon, flaked into bite-sized pieces for a hearty, protein-packed addition. With a quick 15 minutes of prep time and a straightforward cooking process, this vibrant pasta dish comes together effortlessly in under 40 minutes, making it ideal for busy weeknights or casual entertaining. Garnish with freshly grated Parmesan cheese for a finishing touch of creamy indulgence. Bursting with fresh, citrus-forward flavors, this linguine with roasted salmon and lemon is a surefire hit for seafood and pasta lovers alike. Perfect for SEO searchers looking for easy salmon pasta recipes, lemon pasta ideas, or quick weeknight dinner inspiration!
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Recipe Information
Ingredients
- 12 ounces Linguine
- 1 pound Salmon fillet (skin on)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 whole Lemon, zested and juiced
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and lightly grease with olive oil.
Place the salmon fillet skin-side down on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the salmon, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Roast the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Remove from the oven and let it cool slightly. Using a fork, flake the salmon into bite-sized pieces, discarding the skin. Set aside.
While the salmon is roasting, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the linguine.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Reduce the heat to low and stir in the lemon zest, lemon juice, and unsalted butter, allowing the butter to melt completely.
Add the cooked linguine to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce seems too dry, add the reserved pasta water a little at a time until the desired consistency is reached.
Gently fold in the flaked salmon, fresh parsley, and basil. Cook for 1-2 minutes to warm the salmon through.
Taste the pasta and season with additional salt and black pepper, if needed.
Serve the linguine in individual bowls, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 3.5 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 59.6 mcg | 298% | |
| Calcium | 794 mg | 61% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2049 mg | 44% | |
*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.
