Decadent salmon pasta with a lemon cream sauce looks restaurant-worthy yet quite simple to make. Ligh and fresh lemon sauce pairs really well with flaky tender salmon.
This Creamy Lemon Salmon pasta is simple and easy to make. Pasta is tossed in a garlic parmesan lemon sauce and pan seared salmon. Makes a great recipe for date night or a quick weeknight meal. Loaded with a fresh flavor and very nutritious, this salmon pasta will surely satisfy your tastebuds.
Here is the list of ingredients you need
Dry Pasta- linguine or any shape of pasta of your choice
Salmon - Fresh skinless salmon fillets. Cut into small cubes or keep the fillet whole.
Garlic - fresh minced garlic
Salt, pepper, chili flakes, and Italian Seasoning
Fresh Lemon Juice
Freshly Grated Parmesan Cheese
Salmon Pasta - Step by Step
With a bit of multitasking, you can easily pull off this recipe in less than 30 minutes. Start with placing a large pot of water to cook pasta, season with salt, and then add pasta. While pasta is getting cooked, season skinless salmon chunks. Heat butter in a skillet and pan-fry until the salmon look caramelized.
Drain pasta, and reserve some pasta cooking water to thin out the sauce if required.
Salmon cooks really quick. So cook it for a 1 to 2 minutes one side then flip and cook for another one minute.
You can also cook a whole skinless fillet for about 4 minutes on one side, flip and cook again for 3-4 minutes. Then shred it roughly using a fork.
In the same pan saute garlic followed by the flour. We are using just ½ tablespoon of flour which helps in thickening the sauce and also prevents the cream from splitting when lemon juice is added to the sauce.
Stir in the chicken stock and keep whisking to make a smooth sauce. Lower the heat, then stir in heavy cream, parmesan cheese, and seasoning. The sauce should look smooth.
Switch off the flame. Add cooked pasta, and salmon and toss well. Add reserved pasta water for more sauce.
What to serve with Salmon Pasta?
Leftover and Storage
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. While reheating add a couple of tablespoons of chicken stock or cream to thin out the sauce.
Freezing might not work in this recipe, as the cream might split while reheating.
More Pasta recipe...
Salmon Pasta in Creamy Lemon Garlic Sauce
- 250 grams Dried Pasta(1 lb)
- 400 grams Salmon (1 lb) skinless
- 2 tablespoon Butter
- 1 tablespoon Garlic, minced
- ½ tablespoon Flour
- ½ cup Low Sodium Chicken Stock
- 1 cup Heavy Cream
- ½ cup Parmesan (freshly shredded)
- 1 teaspoon Italian Seasoning
- pinch of chilli flakes
- 1 tablespoon Fresh Lemon Juice
- ¼ teaspoon pepper
- Bring a large pot of water to boil. Season with enough salt. Add dry pasta and cook until al dente. Reserve ½ cup of pasta cooking water.
- Cut skinless salmon into small pieces. Add pepper, salt, and ½ teaspoon Italian Seasoning. Toss well and let it rest for 15 minutes.
- In a 12-inch skillet heat butter until it foams. Add salmon to the skillet.
- Cook for about 2 minutes. Flip and cook for another 1 minute. Switch off the flame.
- Using a slotted spoon carefully(and quickly) remove the salmon pieces( draining excess fat into the skillet). Keep covered in a bowl.
Make Lemon Cream Sauce for Salmon Pasta
- There will be enough butter in the skillet after cooking the salmon. Heat the skillet if it has cooled down.
- Add minced garlic and saute for 30 seconds. Stir in flour and cook for another 30 seconds.
- Lower the flame, slowly add chicken stock, and whisk continuously unit the mixture looks smooth.
- Add heavy cream, freshly grated parmesan, remaining Italian seasoning, and chili flakes. Mix everything and simmer for a minute.
- Switch off the flame. Add fresh lemon juice, cooked pasta, cooked salmon, and chopped parsley. Toss everything.
- For more sauce, add ¼ cup of reserved pasta water.
- While serving sprinkle more parmesan cheese on top if desired.