Creamy Lemon Dill Salmon Pasta
This Creamy Lemon Dill Salmon Pasta is bursting with bright, fresh flavors and a luscious lemon-infused cream sauce. Perfect for a quick, elegant weeknight meal!
Servings: 4 servings
Ingredients
- 8 oz pasta (fettuccine or penne)
- 2 salmon fillets fresh, skin-on
- 1 tablespoon olive oil for searing
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 lemon zest and juice
- 1/4 cup fresh dill chopped
- salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Fill your large pot with water, add a generous pinch of salt, and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 1 tablespoon olive oil in your skillet over medium-high heat. Pat the salmon fillets dry and season both sides with salt and pepper. Place them skin-side down and cook for about 4-5 minutes until the skin is crispy and releases easily from the pan. Flip and cook the other side for another 3-4 minutes until salmon is just cooked through. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, stirring to deglaze the pan and pick up any browned bits left from the salmon. Add the lemon zest and juice, then season with salt and pepper to taste. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
- Add the drained pasta directly into the sauce, tossing to coat thoroughly. If the sauce seems too thick, gradually stir in reserved pasta water a tablespoon at a time until you reach your desired consistency. Flake the cooked salmon into large chunks and gently fold it into the pasta along with the chopped dill.
- Divide the creamy lemon dill salmon pasta into bowls or plates. Sprinkle generously with freshly grated Parmesan cheese and an extra pinch of dill if desired. Serve immediately with a crisp green salad or garlic bread on the side.
Equipment
- Large Pot
- Large skillet or frying pan
- Microplane or grater
- Sharp Knife
- Tongs or pasta fork
- Measuring Cups and Spoons
Notes
- Don’t overcook the salmon to keep it moist and tender; it will continue cooking in the warm sauce.
- Use fresh dill for the best flavor; dried dill won’t provide the same brightness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently on the stovetop with a splash of cream or pasta water.