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
Scale
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
