Creamy Salmon Pasta
Tender flaked salmon tossed with al dente pasta in a velvety garlic cream sauce infused with lemon, Parmesan, and fresh herbs. It’s indulgent yet light — a perfect blend of richness and freshness for a cozy dinner.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 2
Ingredients
For the Salmon:
2 salmon fillets (about 150 g each)
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp lemon juice
For the Pasta:
200 g (7 oz) fettuccine, linguine, or penne
Salt for boiling water
For the Creamy Sauce:
1 tbsp olive oil
2 garlic cloves, minced
½ cup cream
⅓ cup milk
¼ cup grated Parmesan cheese
1 tsp lemon zest
1 tsp lemon juice
½ tsp Italian seasoning
Salt and black pepper, to taste
Optional: handful of spinach or cherry tomatoes
For Garnish:
1 tbsp chopped parsley or dill
Extra grated Parmesan
Lemon wedge for serving
Instructions
1. Cook the Pasta:
Bring salted water to a boil and cook pasta until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
2. Cook the Salmon:
Pat salmon fillets dry and season with salt, pepper, garlic powder, and lemon juice.
Heat olive oil in a skillet over medium heat.
Cook salmon 3–4 minutes per side, until golden and flaky.
Remove from pan and flake into bite-sized pieces.
3. Make the Creamy Sauce:
In the same pan, melt butter.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in cream, milk (or pasta water), and Parmesan.
Add lemon zest, lemon juice, and Italian seasoning.
Simmer for 2–3 minutes until slightly thickened.
Season to taste with salt and pepper.
4. Combine Everything:
Add the cooked pasta into the sauce and toss to coat evenly.
Gently fold in flaked salmon (and spinach or cherry tomatoes, if using).
Add a splash of pasta water if the sauce is too thick.
5. Serve:
Plate the creamy salmon pasta, top with parsley or dill, and finish with extra Parmesan and a squeeze of lemon.
Notes & Tips
Use smoked salmon for a gourmet twist.
Add baby spinach, asparagus, or peas for color and freshness.
For a lighter version, use Greek yogurt instead of cream (stir in off the heat).
Frequently Asked Questions
Q: Can I use canned salmon?
Yes — just drain it well and fold it into the sauce at the end.
Q: How can I make it dairy-free?
Use olive oil instead of butter, coconut cream instead of heavy cream, and skip the Parmesan or use a vegan version.
Nutritional Information
Calories: ~560 kcal
Protein: 38 g
Fat: 25 g
Carbs: 45 g
Fiber: 3 g