Salmon and Lemon Pasta
Indulge in the bright and creamy flavors of this Salmon and Lemon Pasta, a delightful weeknight dinner that combines tender, flaky salmon with a luscious lemon-infused cream sauce. Perfectly cooked spaghetti or fettuccine is coated in a velvety blend of Parmesan, garlic, and zesty lemon, creating a dish that’s both refreshing and indulgent. A hint of fresh parsley and optional red chili flakes elevate the flavors, while the quick 30-minute preparation time makes it a go-to recipe for busy evenings. Serve this satisfying seafood pasta with a side of crusty bread and a crisp green salad for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 300 g Salmon fillet
- 250 g Pasta (spaghetti or fettuccine)
- 2 tbsp Olive oil
- 2 pieces Garlic cloves, minced
- 200 ml Heavy cream
- 50 g Parmesan cheese, grated
- 1 piece Lemon, zest and juice
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red chili flakes (optional)
- 1 tbsp Butter
- 1 liter Water
Instructions
Bring a large pot of water to a boil, add a generous pinch of salt, and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the salmon fillet with salt and black pepper, then cook it skin-side down for 3-4 minutes. Flip and cook for another 3-4 minutes until fully cooked and flaky. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
Reduce the heat to medium-low and stir in the heavy cream. Allow it to warm up for a minute, then add the grated Parmesan cheese, lemon zest, and lemon juice. Stir until the cheese has melted and the sauce is smooth.
Flake the cooked salmon into bite-sized pieces and add it to the skillet. Stir gently to combine.
Add the cooked pasta to the skillet and toss to coat in the creamy lemon sauce. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Taste and adjust seasoning with more salt, black pepper, or red chili flakes if desired.
Remove from heat and garnish with fresh parsley. Serve immediately with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.2 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 41.2 mcg | 206% | |
| Calcium | 712 mg | 55% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1659 mg | 35% | |
*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.
