This Lemon Butter Salmon Pasta is a refreshing dish packed with flavor! The creamy lemon sauce brings out the best in the flaky salmon, making each bite delightful.
Honestly, it’s so easy to whip up! I love that I can have a restaurant-worthy meal at home in no time. Add a sprinkle of parsley on top, and it looks fancy too! 🍋✨
Key Ingredients & Substitutions
Pasta: Fettuccine or linguine works perfectly, but you can substitute with spaghetti or any long pasta you have handy. If you’re feeling adventurous, try gluten-free pasta for a lighter twist.
Salmon: Fresh salmon is ideal, but you can use canned salmon or even shrimp if that’s what you prefer. Just adjust the cooking time as needed.
Butter: Unsalted butter gives control over saltiness, but you can use salted butter in a pinch. For a dairy-free option, try using olive oil or a plant-based butter substitute.
Cream: Heavy cream creates a rich sauce, but half-and-half or a non-dairy cream (like coconut cream) can work too for a lighter or vegan version.
Lemon: Fresh lemon juice and zest brighten up the dish, but bottled lemon juice can be used in a hurry. Just remember, fresh is usually better!
How Do I Cook Salmon Perfectly?
Cooking salmon can seem tricky, but it’s all about timing. For perfect salmon, start with a hot skillet to get that nice sear. Here’s how to do it:
- Pat the salmon dry to enhance the sear. Season well with salt and pepper.
- Add a drizzle of olive oil to a hot skillet over medium heat.
- Place the salmon skin-side down (if applicable) and cook for 4-5 minutes without moving it. This helps get that crispy skin.
- Flip it carefully and cook for another 4-5 minutes, or until the salmon flakes easily with a fork.
Let it rest briefly before flaking into the pasta. This keeps it juicy and flavorful!
How to Make Lemon Butter Salmon Pasta
Ingredients You’ll Need:
For the Pasta and Salmon:
- 8 oz fettuccine or linguine pasta
- 2 salmon fillets (about 6 oz each)
- Salt and black pepper to taste
- Olive oil for cooking salmon
For the Sauce:
- 3 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon (about 2-3 tbsp)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for garnish
How Much Time Will You Need?
This delightful dish takes about 25 minutes total. You’ll need around 10 minutes for prep and another 15 minutes for cooking. It’s quick and perfect for a cozy dinner or impressing guests!
Step-by-Step Instructions:
1. Cook the Pasta:
Boil a large pot of salted water. Add your fettuccine or linguine and cook according to package instructions until it’s al dente. Once ready, drain the pasta and set it aside for later.
2. Prepare the Salmon:
Take the salmon fillets and pat them dry with a paper towel. Season both sides generously with salt and black pepper. This adds flavor to the fish!
3. Cook the Salmon:
In a skillet, heat a drizzle of olive oil over medium heat. Once hot, add the salmon fillets, skin-side down (if they have skin). Cook for about 4-5 minutes per side until the salmon is golden and flakes easily when tested with a fork. Once done, remove the salmon from the skillet and set it aside on a plate.
4. Make the Garlic Butter Sauce:
Using the same skillet, reduce the heat to medium-low and melt 2 tablespoons of butter. Once melted, add the minced garlic and sauté it for about 1 minute, or until fragrant. Be careful not to burn it!
5. Add Cream and Flavor:
Pour in the heavy cream and stir it well to combine. Allow this mixture to simmer gently for about 3-4 minutes. You’re looking for it to thicken slightly.
6. Finish the Sauce:
Next, mix in the lemon zest, lemon juice, and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Don’t forget to taste and add salt and pepper as needed!
7. Combine Pasta and Sauce:
Now it’s time to bring the pasta back! Add the drained pasta to the skillet and toss it with the sauce until every noodle is nicely coated.
8. Flake the Salmon:
Flake the cooked salmon into large pieces (carefully) and gently fold it into the pasta. You want to keep some nice chunks of salmon!
9. Add Finishing Touches:
Stir in the remaining tablespoon of butter and sprinkle freshly chopped parsley over the top. This adds a lovely color and freshness to your dish.
10. Serve and Enjoy:
Plate the pasta, garnishing each serving with lemon wedges and a bit more parsley if you like. Enjoy your bright and creamy Lemon Butter Salmon Pasta!
Can I Use Frozen Salmon Instead of Fresh?
Absolutely! Just make sure to fully thaw the salmon before cooking. You can do this by leaving it in the fridge overnight or quickly thawing it in a sealed plastic bag submerged in cold water. Once thawed, proceed with the recipe as usual.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or even whole milk. If you prefer a lighter option, using a non-dairy cream like coconut cream will also work, though it may alter the flavor slightly.
How Do I Store Leftovers?
Store any leftover Lemon Butter Salmon Pasta in an airtight container in the fridge for up to 2 days. When reheating, use a low heat setting on the stove to warm it through gently, adding a splash of cream or water to keep the sauce from becoming too thick.
Can I Add Vegetables to This Dish?
Definitely! Vegetables like spinach, asparagus, or cherry tomatoes would be great additions. You can sauté them along with the garlic in the sauce for added flavor and nutrition. Just adjust the cooking time a bit to ensure they remain tender yet crisp.
