Salmon Pasta with Lemon Cream Sauce
Creamy, lemony, and full of tender salmon, this salmon pasta is perfect for a quick weeknight dinner or an elegant meal. Simple ingredients, bold flavors, 30-minute magic.
Equipment
- - Large pot
- - Deep skillet or sauté pan
- - Tongs or pasta spoon
- - Fish spatula (optional)
Ingredients
- - 16 oz linguine pasta
- - 1 lb salmon fillet Atlantic or King
- - 1 tbsp olive oil
- - 1 tsp kosher salt divided
- - ½ tsp ground black pepper divided
- - 2 tbsp unsalted butter
- - 2 garlic cloves minced
- - 1 cup heavy cream
- - ½ cup chicken broth or dry white wine
- - 1 tbsp fresh lemon juice
- - ½ cup grated Parmesan plus more for garnish
- - 1 tbsp chopped parsley plus more for garnish
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- Heat oil in a skillet over medium heat. Season salmon with ½ tsp salt and ¼ tsp pepper. Sear skin-side up for 5 minutes, flip, and cook 6–8 more minutes. Remove and set aside.
- Melt butter in same pan. Sauté garlic for 30 seconds. Add cream, broth, and lemon juice. Simmer.
- Stir in Parmesan and parsley. Cook 1–2 minutes until sauce thickens.
- Add pasta and toss to coat. Flake salmon into chunks and fold in.
- Garnish with extra Parmesan and parsley. Serve immediately.
Notes
- Use wine instead of broth for extra depth
- Bake salmon at 400°F for 20 mins if preferred
- Add veggies like peas or spinach for color and nutrition
- Bake salmon at 400°F for 20 mins if preferred
- Add veggies like peas or spinach for color and nutrition