Salmon Pasta with Lemon Cream Sauce Recipe
A creamy and flavorful Salmon Pasta tossed in a luscious lemon cream sauce, featuring perfectly seared salmon fillets, tender linguine, and fresh Parmesan. This comforting dish combines tender pasta with rich, tangy flavors and a bright hint of lemon, making it an elegant yet easy meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 16 oz linguine pasta
Salmon
- 1 pound salmon filet
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt (divided)
- ½ teaspoon fresh ground black pepper (divided)
Sauce
- 2 Tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 Tablespoon fresh lemon juice (about half a lemon)
- ½ cup Parmesan cheese (finely shredded, plus more for garnish)
- 1 Tablespoon chopped parsley (plus more for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Drain the pasta and set it aside while you prepare the salmon and sauce.
- Sear the Salmon: Heat one tablespoon of olive oil in a large skillet or saucepan over medium heat. Season the salmon filet evenly with half a teaspoon of salt and a quarter teaspoon of black pepper. Place the salmon skin side up in the pan and sear for about 5 minutes until well browned. Flip the salmon and cook for an additional 12 to 15 minutes until cooked through. Remove the salmon from the pan and set aside.
- Prepare the Lemon Cream Sauce: In the same pan, melt two tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30 to 45 seconds until fragrant, taking care not to burn it. Stir in the heavy cream, chicken broth, and fresh lemon juice. Bring the mixture to a low simmer, then gradually add the shredded Parmesan cheese and one teaspoon of chopped parsley. Cook for 1 to 2 minutes until the sauce thickens enough to coat a spoon. Season the sauce with the remaining salt and black pepper to taste.
- Toss Pasta and Flake Salmon: Remove the pan from heat and add the cooked linguine to the sauce, stirring well to ensure the pasta is thoroughly coated. Using two forks, gently flake the salmon into bite-sized chunks, discarding the skin, and fold it into the pasta and sauce mixture.
- Serve: Transfer the salmon pasta to a serving dish or individual plates. Garnish with additional Parmesan cheese and chopped parsley for a fresh, vibrant finish. Serve immediately for the best flavor and texture.
Notes
- Use fresh salmon for the best flavor and texture; wild-caught is preferred.
- You can substitute chicken broth with vegetable broth to make this suitable for pescatarians.
- To reduce calories, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Be careful not to overcook the salmon to keep it moist and tender.
- Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated.
Keywords: salmon pasta, lemon cream sauce, creamy pasta, seared salmon, easy dinner, seafood pasta, linguine with salmon, quick pasta recipe
