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Salmon Pasta with Lemon Cream Sauce

Salmon Pasta with Lemon Cream Sauce

A quick and creamy salmon pasta made with lemon, garlic, and Parmesan. Easy enough for weeknights, fancy enough for guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine Italian-inspired
Servings 4
Calories 635 kcal

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

- Substitute shrimp or chicken for salmon
- Add spinach or peas for extra nutrients
- Store leftovers for 2 days; reheat gently
Keyword salmon pasta with lemon cream sauce