Easy Salmon Pasta Recipe
A quick, creamy salmon pasta with lemon and dill, perfect for easy weeknight meals or entertaining.
Ingredients
- 8 oz pasta fettuccine, linguine, or penne
- 12 oz salmon fillets
- 2 tablespoons olive oil
- 1 small shallot finely diced
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 1 teaspoon dried dill or 1 tablespoon fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups baby spinach optional
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook pasta until al dente; reserve ½ cup pasta water, then drain.
- Season salmon with salt and pepper; cook in 1 tbsp olive oil in a skillet for 3–4 minutes per side. Flake and set aside.
- Sauté shallot and garlic in 1 tbsp olive oil; add cream, pasta water, Parmesan, lemon zest, juice, dill, salt, and pepper. Stir until smooth. Add spinach if using.
- Toss pasta and salmon in the sauce; adjust with extra water if needed. Garnish with parsley and serve.
Notes
- Use fresh salmon for the best flavor.
- Store in the fridge for 2 days; avoid freezing.
- Toss gently to keep salmon intact.
- Reserve pasta water to adjust sauce consistency.