Description
This Best Lemon Pasta With Salmon is the perfect balance of bright citrus, creamy sauce, and flaky salmon—all tossed with al dente pasta. It’s a restaurant-worthy dish made simple enough for a weeknight but impressive enough for guests.
Ingredients
8 oz fettuccine or linguine pasta
2 salmon filets (about 6 oz each)
2 tablespoons olive oil
3 garlic cloves, minced
1 lemon, zested and juiced
0.5 cup heavy cream
0.25 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
0.25 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup of pasta water and drain the rest.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Season salmon with salt and pepper. Sear skin-side down for 4 minutes, flip, and cook another 3–4 minutes until done. Remove and set aside.
3. Add remaining olive oil and garlic to the skillet. Sauté for 1 minute. Stir in lemon juice, zest, and red pepper flakes. Add the cream and bring to a simmer. Stir in Parmesan until melted.
4. Add pasta to the skillet and toss to coat. Add reserved pasta water as needed. Flake in salmon and gently fold. Top with parsley and more Parmesan if desired.
5. Serve immediately for the best texture and flavor.
Notes
For extra zest, add additional lemon zest on top when serving.
If using canned salmon, drain thoroughly before adding.
Adjust sauce thickness with reserved pasta water to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
Keywords: lemon pasta, salmon pasta, creamy salmon pasta