Creamy Lemon Dill Salmon Pasta
This Creamy Lemon Dill Salmon Pasta is a luscious, fresh, and indulgent dish that’s perfect for cozy dinners or impressing guests effortlessly.
Servings: 4 servings
Ingredients
- 8 ounces pasta of your choice fettuccine, penne, or farfalle work beautifully
- 2 salmon fillets fresh, skinless, and boneless
- 2 tablespoons olive oil for searing the salmon and sautéing garlic
- 2 cloves garlic minced
- 1 cup heavy cream creates the rich, velvety base of the sauce
- 1 lemon zested and juiced
- 1/4 cup fresh dill chopped
- salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Fill your large pot with water, add a generous pinch of salt, and bring to a boil. Add your pasta of choice and cook according to package instructions until just al dente. Reserve about 1/2 cup of pasta water before draining. Drain and set aside.
- While the pasta cooks, heat the olive oil over medium-high heat in your skillet. Pat the salmon fillets dry and season both sides with salt and pepper. Place them skin-side down (if skin is on) and cook for about 4-5 minutes until edges turn golden and salmon releases easily from the pan. Flip and cook another 3-4 minutes until cooked through but still moist. Remove from pan and set aside to rest.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream, stirring to pick up any browned bits left from the salmon. Add the lemon zest and juice, stirring to combine. Let the sauce simmer gently for 2-3 minutes to thicken.
- Stir in the chopped dill, then season with salt and pepper to taste. If the sauce seems too thick, gradually whisk in reserved pasta water a tablespoon at a time until desired consistency is reached.
- Flake the salmon into large chunks and gently fold it into the creamy sauce. Add the drained pasta and toss lightly to coat every strand with the luscious sauce. Warm through for a minute or two.
- Plate the pasta, making sure to get generous flakes of salmon in every serving. Sprinkle with freshly grated Parmesan cheese if desired, and add an extra sprinkle of dill or lemon zest for presentation. Serve immediately.
Equipment
- Large pot
- Large skillet
- Wooden spoon or spatula
- Zester or microplane
- Knife and cutting board
Notes
- Use shrimp or white fish like cod as a substitute for salmon for a different seafood twist.
- Swap heavy cream with coconut cream or plant-based alternatives for a lighter version.
- Leftovers keep well refrigerated up to 2 days; reheat gently on stovetop with a splash of cream or water.
