Salmon Pasta with Lemon Cream Sauce Recipe
This Salmon Pasta with Lemon Cream Sauce combines tender seared salmon with linguine tossed in a rich, tangy lemon cream sauce. The sauce is enhanced with garlic, Parmesan cheese, and fresh parsley, making a delightful, elegant dish perfect for a comforting weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 16 oz linguine pasta
Salmon
- 1 pound salmon filet
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon fresh ground black pepper, divided
Lemon Cream Sauce
- 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
- Sear the Salmon: While the pasta cooks, heat a large skillet or saucepan over medium heat and add one tablespoon of olive oil. Season the salmon with half a teaspoon of kosher salt and a quarter teaspoon of black pepper. Place the salmon in the pan skin side up and sear for 5 minutes until well browned. Flip the salmon and cook for another 12-15 minutes until fully cooked through. Remove the salmon from the pan and set aside.
- Prepare the Lemon Cream Sauce: In the same pan, melt two tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant. Pour in the heavy cream, chicken broth, and fresh lemon juice, stirring to combine. Bring the mixture to a low simmer.
- Finish the Sauce: Stir in the Parmesan cheese and one teaspoon of chopped parsley. Continue cooking the sauce for 1-2 minutes until it thickens enough to coat the back of a spoon. Season the sauce with the remaining salt and pepper to taste.
- Toss Pasta and Salmon: Remove the pan from heat and add the drained pasta to the sauce, stirring well to coat each strand. Use two forks to break the cooked salmon into chunks, discarding the skin. Fold the salmon gently into the pasta mixture.
- Serve: Transfer the salmon pasta to a serving bowl, platter, or individual plates. Garnish with additional Parmesan cheese and chopped parsley. Serve immediately while warm.
Notes
- For best results, use fresh parsley and freshly grated Parmesan cheese for optimal flavor.
- You can substitute chicken broth with vegetable broth for a slightly different taste.
- If you prefer, cook the salmon skin side down first for a crispier texture.
- This dish pairs well with a light green salad and a crisp white wine, such as Sauvignon Blanc.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: salmon pasta, lemon cream sauce, linguine, seafood pasta, creamy pasta recipe, easy dinner, weeknight meal
