This luxurious salmon pasta features tender flakes of seared salmon tossed with linguine in a silky lemon cream sauce. It’s the kind of restaurant-quality dish you can actually pull off on a busy weeknight—with only 30 minutes and a handful of fresh ingredients. The zesty lemon balances out the richness of the cream, while Parmesan adds that savory finish everyone craves. If you’re looking for an easy, elegant dinner that’s sure to impress, this salmon pasta is your new go-to.
Table of Contents
Why You’ll Love This Recipe
- 🐟 Flaky, pan-seared salmon in every bite
- 🍋 Creamy sauce with bright lemon flavor
- ⏱️ Ready in just 30 minutes
- 🍝 Works with any long pasta—linguine, spaghetti, fettuccine
- 💡 Easy to customize with veggies or herbs
- 🌿 Tastes gourmet, but it’s weeknight-friendly
Ingredients
- 16 oz linguine (or your favorite pasta)
- 1 lb salmon fillet (skin-on or skinless)
- 1 tbsp olive oil
- 1 tsp kosher salt (divided)
- ½ tsp freshly ground black pepper (divided)
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tbsp fresh lemon juice (about ½ lemon)
- ½ cup grated Parmesan cheese
- 1 tbsp chopped parsley (plus more for garnish)
Instructions
- Cook Pasta
Boil pasta in salted water according to package directions. Drain and set aside. - Sear the Salmon
Heat olive oil in a large skillet over medium heat. Season salmon with ½ tsp salt and ¼ tsp pepper. Place skin-side up and sear for 4–5 minutes, flip, then cook another 6–8 minutes or until fully cooked. Remove from pan and set aside. - Make the Lemon Cream Sauce
In the same skillet, melt butter. Add garlic and sauté for 30 seconds. Stir in heavy cream, chicken broth, and lemon juice. Bring to a low simmer, then add Parmesan and parsley. Simmer 1–2 minutes until slightly thickened. Season with remaining salt and pepper. - Assemble
Return drained pasta to the pan and toss in the sauce until coated. Flake the salmon into chunks and discard the skin. Gently mix into the pasta or serve on top. - Serve
Garnish with extra Parmesan and chopped parsley. Serve warm with crusty bread or salad.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Italian-inspired
Course: Main Dish
Nutrition Facts (Per Serving – Approximate)
- Calories: 635
- Protein: 43g
- Fat: 38g
- Carbohydrates: 29g
- Sodium: 1200mg
- Fiber: 1g
- Sugar: 1g
Tips & Variations
- Bake instead of sear: Prefer hands-off? Bake salmon at 400°F for 20 minutes.
- Add veggies: Stir in spinach, peas, or steamed broccoli before tossing pasta.
- Try Cajun-style: Season salmon with Cajun spice and add a pinch to the sauce.
- Make it Tuscan: Add sun-dried tomatoes and baby spinach with the Parmesan.
- No heavy cream? Use half & half, but simmer gently to prevent curdling.
Salmon Pasta with Lemon Cream Sauce
Equipment
- – Skillet
- – Pasta pot
- – Tongs or forks
- – Citrus juicer (optional)
Ingredients
- – 16 oz linguine
- – 1 lb salmon fillet
- – 1 tbsp olive oil
- – 1 tsp kosher salt divided
- – ½ tsp black pepper divided
- – 2 tbsp butter
- – 2 garlic cloves minced
- – 1 cup heavy cream
- – ½ cup chicken broth
- – 1 tbsp fresh lemon juice
- – ½ cup Parmesan cheese grated
- – 1 tbsp parsley chopped
Instructions
- Cook linguine according to package directions. Drain and set aside.
- Heat olive oil in a skillet. Season salmon with ½ tsp salt and ¼ tsp pepper.
- Sear salmon skin-side up for 5 minutes. Flip and cook 6–8 more minutes. Set aside.
- In the same pan, melt butter. Add garlic and sauté 30 seconds.
- Stir in cream, broth, and lemon juice. Simmer 2 minutes.
- Add Parmesan and parsley. Stir until thickened. Season with remaining salt and pepper.
- Add pasta to sauce and toss to coat. Flake salmon and mix or serve on top.
- Garnish with extra cheese and parsley. Serve hot.
Notes
– Add spinach or peas for extra nutrients
– Store leftovers for 2 days; reheat gently
FAQs
Can I use frozen salmon?
Yes—thaw completely and pat dry before searing or baking.
Can I make this dairy-free?
Swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan. The flavor will change slightly but still taste great.
What pasta works best?
Linguine, spaghetti, or fettuccine work beautifully, but penne or rigatoni are fine too.
Can I use shrimp or chicken instead of salmon?
Absolutely! This lemon cream sauce pairs well with shrimp, chicken breast, or even scallops.
How should I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of broth or cream.
Conclusion
This salmon pasta is the ultimate quick dinner that doesn’t compromise on flavor. With juicy seared salmon, al dente linguine, and a tangy lemon cream sauce, it’s a simple yet elevated meal perfect for any night of the week. Whether you stick to the classic or put your own spin on it, this dish is sure to become a weeknight favorite.