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Salmon Pasta

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Salmon Pasta combines tender, flaky salmon with pasta in a silky garlic, Parmesan, lemon, and cream sauce. This comforting yet bright pasta dinner comes together in about 30 minutes.

Ingredients

  • 12 ounces fettuccine, linguine, penne, or spaghetti
  • 1 pound skinless salmon fillets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes, optional
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup reserved pasta water, as needed
  • 2 tablespoons chopped fresh parsley
  • Fresh dill, optional
  • Extra grated Parmesan, optional
  • Lemon wedges

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup pasta water before draining.
  2. While the pasta cooks, pat the salmon dry and season it with salt, black pepper, and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook for about 3–5 minutes per side, depending on thickness, until cooked through and easy to flake.
  4. Transfer the salmon to a plate and let it rest briefly, then break it into large bite-sized pieces.
  5. Reduce the heat to medium-low and add the butter to the skillet. Once melted, add the garlic and cook for about 30 seconds until fragrant.
  6. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until slightly thickened.
  7. Reduce the heat to low and stir in the Parmesan until melted and smooth. Add the lemon zest, lemon juice, and optional red pepper flakes.
  8. Add the drained pasta to the skillet and gently toss with the sauce. Gradually add reserved pasta water as needed until the sauce reaches a smooth, silky consistency.
  9. Gently fold the salmon pieces into the pasta and warm for about 1 minute, taking care not to break the salmon into small pieces.
  10. Taste and adjust the salt, black pepper, and lemon juice as needed. Garnish with parsley or dill and serve immediately with optional additional Parmesan and lemon wedges.

Notes

  • Add fresh baby spinach to the cream sauce and let it wilt before adding the pasta for Salmon and Spinach Pasta.
  • Asparagus, peas, broccoli, mushrooms, or cherry tomatoes can be added for extra vegetables.
  • For a lighter sauce, reduce the heavy cream and use additional reserved pasta water while retaining the Parmesan for creaminess.
  • For Smoked Salmon Pasta, replace the cooked salmon with smoked salmon and fold it into the pasta near the end of cooking.
  • Increase the red pepper flakes or add cayenne for additional heat.
  • For stronger lemon flavor without excessive acidity, add extra lemon zest rather than additional juice.
  • Leftover cooked salmon can be folded into the finished sauce and pasta and heated only until warmed through.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat with a splash of cream, milk, or water to loosen the sauce.
  • Freezing is not recommended because the cream sauce can separate and the salmon and pasta may lose their original texture.

Nutrition

Find it online: https://thefamilycooking.com/salmon-pasta/