Salmon Pasta with Lemon Cream Sauce Recipe
Introduction
This salmon pasta with lemon cream sauce is a delightful, easy-to-make dish that combines tender salmon and linguine in a rich, tangy sauce. Perfect for a comforting weeknight dinner or a special occasion, it’s sure to impress with its fresh flavors and creamy texture.
Ingredients
- 16 oz linguine pasta
- 1 pound salmon filet
- 1 tablespoon olive oil
- 1 teaspoon kosher salt (divided)
- ½ teaspoon fresh ground black pepper (divided)
- 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
- Step 1: Cook the pasta in a large pot of boiling water according to the package directions. Drain and set aside.
- Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Place salmon skin side up in the skillet and sear for 5 minutes until browned. Flip and cook for another 12-15 minutes until fully cooked. Remove salmon and set aside.
- Step 3: In the same pan, melt butter and add minced garlic. Sauté for 30-45 seconds until fragrant. Stir in heavy cream, chicken broth, and lemon juice. Bring to a low simmer.
- Step 4: Add Parmesan cheese and chopped parsley to the sauce. Cook for 1-2 minutes until the sauce thickens enough to coat a spoon. Season with the remaining salt and pepper to taste.
- Step 5: Remove the pan from heat. Add the cooked pasta and toss until well coated in the sauce. Using two forks, break the salmon into chunks, discarding the skin, then gently fold the salmon into the pasta.
- Step 6: Transfer the pasta to a serving dish or individual plates. Garnish with additional Parmesan cheese and chopped parsley, then serve immediately.
Tips & Variations
- For extra flavor, try adding a pinch of red pepper flakes to the sauce.
- Swap chicken broth for vegetable broth for a lighter flavor or to keep it pescatarian.
- If fresh salmon isn’t available, use quality frozen salmon fillets, thawed completely before cooking.
- Add steamed asparagus or peas for a fresh vegetable boost.
- Use fettucine or spaghetti instead of linguine if preferred.
Storage
Store leftover salmon pasta in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a skillet over low heat to prevent the cream sauce from breaking, adding a splash of cream or broth if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of fish instead of salmon?
Yes, you can substitute salmon with other firm fish like cod, halibut, or sea bass. Just adjust cooking time accordingly to avoid overcooking.
How can I make this dish dairy-free?
Use coconut cream or a dairy-free cream alternative instead of heavy cream, and substitute Parmesan cheese with nutritional yeast or a vegan cheese option.
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Salmon Pasta with Lemon Cream Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Salmon Pasta with Lemon Cream Sauce is a delicious and creamy dish featuring tender seared salmon atop linguine tossed in a rich lemony Parmesan cream sauce. Perfectly balanced with fresh garlic, tangy lemon juice, and parsley, this recipe offers an easy yet elegant meal ideal for any occasion.
Ingredients
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)
Sauce
- 2 Tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 Tablespoon fresh lemon juice (half a lemon)
- ½ cup Parmesan cheese (finely shredded, plus more for garnish)
- 1 Tablespoon chopped parsley (plus more for garnish)
Instructions
- Cook Pasta: Cook the linguine pasta in a large pot of boiling salted water according to the package directions. Once al dente, drain and set aside.
- Sear Salmon: While the pasta cooks, heat one tablespoon of olive oil in a large skillet or saucepan over medium heat. Season the salmon with half a teaspoon of salt and a quarter teaspoon of black pepper. Place the salmon skin side up in the pan and sear for 5 minutes until well browned. Flip the salmon and continue cooking for 12-15 minutes until fully cooked through. Remove from the pan and set aside.
- Prepare 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 and stir in the Parmesan cheese and one teaspoon of chopped parsley. Cook the sauce for 1-2 minutes until it thickens enough to coat the back of a spoon. Season with the remaining salt and pepper to taste.
- Toss Pasta with Sauce: Remove the pan from heat, add the cooked linguine pasta to the sauce, and stir well to coat all the noodles evenly.
- Combine and Serve: Using two forks, break the cooked salmon into chunks, discarding the skin. Gently fold the salmon pieces into the pasta or place on top as garnish. Transfer the pasta to a serving bowl or plates, then top with additional Parmesan cheese and chopped parsley before serving.
Notes
- Be sure not to overcook the salmon to keep it tender and moist.
- Use freshly grated Parmesan for the best flavor and texture.
- You can substitute chicken broth with vegetable broth to make this dish pescatarian-friendly.
- Adjust lemon juice to your taste preference for more or less brightness.
- To save time, prepare salmon and sauce simultaneously but keep a close eye on each.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Salmon pasta, lemon cream sauce, linguine, creamy pasta, easy dinner, seafood pasta, garlic butter sauce
