Introduction

This Salmon Pasta with Lemon Cream Sauce is a delightful, creamy dish that combines tender salmon with a zesty lemon-infused sauce. It’s perfect for a comforting weeknight meal or a special dinner that feels elegant yet easy to prepare.

A white plate filled with a creamy layer of spaghetti pasta, lightly coated in white sauce, topped with uneven pieces of pink salmon that have a browned, slightly crispy texture on the edges. The dish is garnished with sprinkles of finely chopped green herbs and grated white cheese. In the background, several lemon slices with light yellow peel and juicy interiors are partially visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz linguine pasta
1 pound salmon filet
1 Tablespoon olive oil
1 teaspoon kosher salt, divided
½ teaspoon fresh ground black pepper, divided
2 Tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 Tablespoon fresh lemon juice (about half a lemon)
½ cup Parmesan cheese, finely shredded, plus more for garnish
1 Tablespoon chopped parsley, plus more for garnish

Instructions

Step 1: Cook the pasta in a large pot of boiling water according to the package directions. Drain well and set aside.
Step 2: While the pasta cooks, heat a large skillet or saucepan over medium heat and add the olive oil. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Place salmon skin side up in the pan and sear for 5 minutes until well browned.
Step 3: Flip the salmon and cook for another 12-15 minutes until cooked through. Remove the salmon from the pan and set aside.
Step 4: Melt the butter in the same pan. Add the minced garlic and sauté for 30-45 seconds until fragrant.
Step 5: Stir in the heavy cream, chicken broth, and lemon juice. Bring the mixture to a low simmer.
Step 6: Add the Parmesan cheese and 1 teaspoon chopped parsley. Cook for 1-2 minutes until the sauce thickens enough to coat a spoon. Season with the remaining salt and pepper to taste.
Step 7: Remove the pan from heat. Add the cooked pasta and toss well to coat with the sauce.
Step 8: Break the salmon into chunks using two forks, discarding the skin. Gently fold the salmon chunks into the pasta.
Step 9: Transfer to a serving bowl or individual plates. Garnish with extra Parmesan cheese and chopped parsley. Serve immediately.

Tips & Variations

For extra brightness, add lemon zest along with the lemon juice in the sauce.
Substitute chicken broth with vegetable broth for a lighter flavor.
Use fresh pasta if available; it will soak up the sauce beautifully.
If you prefer, swap linguine for fettuccine or spaghetti.
For a spicy kick, stir in a pinch of red pepper flakes when cooking the garlic.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened. Salmon pasta is best enjoyed fresh but can be reheated carefully to maintain its creaminess.

How to Serve

A white plate holds a serving of creamy spaghetti with several small pieces of cooked salmon scattered on top, showing a mix of light pink flesh and browned edges. The pasta is coated in a light sauce and sprinkled with finely chopped green herbs. On the left side of the plate, three thin lemon slices and a small bunch of fresh parsley add color contrast. The plate sits on a white marbled surface with a white cloth napkin under the bottom edge. Two pieces of crusty bread are placed behind the plate, and a second white plate with more spaghetti is partially visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just be sure to thaw it completely and pat it dry before seasoning and cooking to ensure a good sear.

Is it possible to make this dish dairy-free?

Absolutely. Substitute the heavy cream with a coconut cream or a plant-based cream alternative, use a dairy-free butter substitute, and replace Parmesan cheese with a vegan cheese or nutritional yeast for a similar flavor.