This Salmon Pasta with Lemon Cream Sauce is a cozy dish that combines tender salmon and creamy, zesty sauce over perfectly cooked pasta. It’s simple and oh-so-good!
You’ll love how the bright lemon flavor lifts the whole meal. I often whip this up when I want to impress without too much fuss—just toss it together and enjoy!
Key Ingredients & Substitutions
Fettuccine Pasta: This pasta works best with the creamy sauce, but you can use spaghetti or penne if that’s what you have on hand. Just make sure to adjust cooking times accordingly for different pasta types.
Salmon: Fresh salmon is ideal, but you can also use frozen if that’s more convenient. Canned salmon is a great time-saver too! Just drain and flake it into the pasta at the end.
Heavy Cream: For a lighter option, you can substitute half-and-half or even coconut cream if you want a dairy-free version. Just know that this will change the flavor a bit.
Asparagus: If asparagus isn’t available, feel free to use broccoli, spinach, or peas. Each will give a different taste but still work well with the sauce.
How Do You Get a Creamy and Flavorful Lemon Sauce?
The lemon cream sauce is the star of this dish, and getting it just right is crucial! Here’s how to achieve the best result:
- Start by gently sautéing minced garlic in melted butter; it adds a wonderful aroma.
- When you pour in the heavy cream, keep the heat on medium-low to avoid curdling. You want it to simmer, not boil.
- Stir in the Parmesan cheese until it’s fully melted for richness. Don’t skip that—it’s essential!
- Finally, be generous with the lemon zest and juice. They brighten the dish and balance the creaminess.
How to Make Salmon Pasta With Lemon Cream Sauce
Ingredients You’ll Need:
Pasta and Salmon:
- 8 oz fettuccine pasta
- 2 salmon fillets (about 6 oz each)
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
Vegetables and Garnish:
- 1 cup asparagus, cut into 1-2 inch pieces
- Fresh dill, for garnish
- Fresh basil or mint leaves, for garnish
- Lemon slices, for garnish
How Much Time Will You Need?
This delightful Salmon Pasta with Lemon Cream Sauce will take about 30 minutes in total. This includes around 10 minutes for prep and 20 minutes for cooking. It’s quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta and Asparagus:
Start by boiling a large pot of salted water. Once it’s bubbling away, add in the fettuccine pasta. Cook as per the package instructions until it’s al dente, which usually takes about 8-10 minutes. For the last 2-3 minutes of cooking, toss the asparagus pieces into the pot. This will blanch them perfectly. Drain both the pasta and asparagus, being sure to save a bit of the pasta water for later.
2. Prepare the Salmon:
While your pasta cooks, season the salmon fillets with salt and pepper on both sides. This adds flavor, so don’t skip this step! Heat the olive oil in a large skillet over medium heat, then add the salmon fillets, skin side down if they have skin. Cook for about 4-5 minutes on each side until the salmon is golden brown and cooked through. Once done, remove the salmon from the pan and set it aside.
3. Make the Cream Sauce:
In the same skillet, add the butter and minced garlic. Sauté for about a minute until the garlic is fragrant. Now, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce is smooth and creamy. Brighten up the sauce by adding in the lemon zest and lemon juice, and then season with salt and pepper according to your taste.
4. Combine Everything:
Now, add the cooked fettuccine and asparagus directly into the lemon cream sauce. Toss everything together gently to coat the pasta and veggies in that delicious sauce. If it feels a little thick, just splash in some reserved pasta water to reach your desired consistency.
5. Serve It Up:
On each plate, place a generous serving of the pasta and asparagus, then top with a salmon fillet. Garnish with fresh dill, basil or mint leaves, and a slice of lemon on the side for an extra pop of flavor. And there you have it!
Enjoy your meal immediately! It’s a fantastic dish full of flavor and is sure to impress.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to fully thaw it in the fridge overnight or place it in a sealed bag and submerge it in cold water for a quicker option. Pat dry before cooking to ensure a nice sear.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or even full-fat milk, but keep in mind that the sauce may be less creamy. For a dairy-free alternative, try coconut cream or a plant-based heavy cream substitute.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so slowly in a pan or in the microwave, adding a splash of milk or water if the sauce has thickened.
Can I Add Other Vegetables?
Absolutely! Feel free to add your favorite vegetables like spinach, cherry tomatoes, or bell peppers. Just sauté them with the garlic or blanch them with the pasta so they stay vibrant and tender.
