Lemony Salmon Pasta

A delightful pasta dish that combines the rich flavor of salmon with zesty lemon and creamy goodness, making it a perfect quick meal for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 482

Ingredients Method Notes

Ingredients

Pasta and Salmon

8 oz pasta (spaghetti or fettuccine)
2 fillets salmon Use wild-caught for better taste.

Cooking Basics

2 tablespoons olive oil
3 cloves garlic, minced
1 lemon zested and juiced Adjust amount of zest to taste.
1/2 cup heavy cream Can substitute with half-and-half or coconut cream.
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Method

Preparation

Cook the pasta according to package instructions, then drain and set aside.
In a skillet, heat olive oil over medium heat.
Season salmon fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes on each side, or until cooked through. Remove from skillet and flake into pieces.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Combining Ingredients

Add lemon zest, lemon juice, and heavy cream to the skillet, stirring to combine.
Return the flaked salmon to the skillet and mix well with the sauce.
Add the cooked pasta to the skillet, tossing everything together until evenly coated.

Serving

Garnish with fresh parsley before serving.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of water or cream to loosen the sauce. Avoid freezing as the cream and pasta texture may alter once thawed.