This salmon pasta is a creamy delight with a zesty lemon twist. It combines tender salmon, fresh pasta, and a smooth, flavorful sauce that will make your taste buds dance!
I love how the lemon brightens up the dish! Just a squeeze of lemon makes everything feel fresh and fancy, like dining at a restaurant from the comfort of my own home. 🍋
Key Ingredients & Substitutions
Pasta: Fettuccine is perfect for this dish, as its flat shape holds the creamy sauce well. But feel free to swap it for spaghetti or linguine if that’s what you have on hand.
Salmon: Fresh salmon is ideal for its rich flavor. If it’s unavailable, try using canned salmon or even cooked chicken for a different twist. Just remember to adjust cooking times!
Asparagus: Fresh asparagus adds a nice touch of green and crunch. In a pinch, you can use green beans or peas instead if you don’t have asparagus.
Heavy Cream: This gives the sauce its creaminess. For a lighter option, you can use half-and-half or plant-based cream alternatives if you prefer a dairy-free version.
Lemon: The zest and juice brighten up the dish. If you’re out of lemons, a splash of white wine or a little white vinegar can add some acidity to keep the flavor lively.
How Do I Get My Salmon Perfectly Cooked?
Cooking salmon can be tricky, but getting it right is key for this dish! Here’s how to do it:
- Start with a medium-hot skillet and add olive oil. This helps achieve a good sear.
- Season the fillets well with salt and pepper before cooking. This adds flavor right from the start.
- Cook skin-side down first for about 4-5 minutes—it helps keep the salmon moist. Then, flip it for another 3-4 minutes. It should flake easily but still be moist.
- Don’t overcook it! Salmon is best when it remains slightly pink in the center.
Taking your time here will make a huge difference in the final dish!
Salmon Pasta With Lemon Cream Sauce
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Lemon Cream Sauce:
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
For Garnish:
- Fresh parsley, chopped
- Lemon wedge
Time Estimate:
This delicious Salmon Pasta with Lemon Cream Sauce will take about 30 minutes total: 10 minutes for prep and about 20 minutes for cooking. Perfect for a quick and elegant dinner!
Step-by-Step Instructions:
1. Cook the Pasta and Asparagus:
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until it’s al dente. In the last 3 minutes of cooking, throw in the asparagus pieces to cook along with the pasta. Afterward, drain them together and set them aside.
2. Sear the Salmon:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper. Once the oil is hot, place the salmon fillets skin-side down in the skillet. Sear for about 4-5 minutes until they’re nicely browned and cooked halfway. Flip the fillets gently and cook for another 3-4 minutes, until cooked through but still moist. Remove the salmon from the skillet and set it aside.
3. Make the Lemon Cream Sauce:
In the same skillet, turn the heat down to medium-low and add the minced garlic. Sauté it for about 30 seconds, or until it’s fragrant. Next, pour in the heavy cream and bring it to a gentle simmer, stirring regularly. After that, mix in the Parmesan cheese, lemon zest, and lemon juice. Allow the sauce to gently simmer for about 3-4 minutes, until it thickens slightly. Taste and add more salt and pepper if needed.
4. Combine and Serve:
Now, add the drained pasta and asparagus into the skillet with the lemon cream sauce. Toss everything gently to coat the pasta well with the sauce. If you prefer, you can flake the salmon into large chunks or leave it whole. Nestle the salmon on top of the pasta.
5. Garnish and Enjoy:
Sprinkle the dish with freshly chopped parsley and serve with a lemon wedge on the side. This extra touch of lemon brings out the flavors beautifully!
Enjoy your fresh, creamy, and elegant salmon pasta with the bright zestiness of the lemon cream sauce!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thoroughly thaw it first! To thaw, place the salmon in the fridge overnight or use a sealed plastic bag submerged in cold water for quicker results. Pat it dry with paper towels before cooking to ensure a nice sear.
Can I Make This Recipe Dairy-Free?
Definitely! You can use a plant-based cream like coconut cream or cashew cream instead of heavy cream. Just be sure to check for other dairy-free substitutes for Parmesan, or simply skip it altogether and still enjoy a delicious dish!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm them on the stovetop over low heat, adding a splash of cream or a little water to loosen the sauce if needed.
What Can I Pair This Dish With?
This salmon pasta pairs wonderfully with a simple side salad or garlic bread. For a lighter option, serve it with steamed vegetables or a fresh green salad to balance the creaminess of the pasta.