Creamy Salmon Pasta
A quick and comforting creamy salmon pasta dish that feels elegant and satisfies the whole family with its rich flavors and bright lemon notes.
Ingredients
Pasta
- 8 ounces 8 ounces pasta (fettuccine, linguine, or your favorite) Swap to gluten-free or whole-wheat if desired.
Salmon
- 1 pound 1 pound salmon fillet, skinless and boneless Fresh or thawed frozen; wild or farmed both work.
Sauce Ingredients
- 2 tablespoons 2 tablespoons olive oil (divided)
- 2 cloves 2 cloves garlic, minced
- 1 cup 1 cup heavy cream For a lighter sauce, use half-and-half + a teaspoon of cornstarch; for dairy-free, try full-fat coconut milk.
- 1/2 cup 1/2 cup grated Parmesan cheese Pecorino Romano gives a sharper note.
- 1 tablespoon 1 tablespoon lemon juice (fresh is best)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish) Optional: a handful of spinach or arugula for added greens.
Instructions
Boil pasta
- Bring a large pot of salted water to a boil.
- Add 8 ounces pasta and cook according to package directions until al dente.
- Drain pasta, reserve a 1/2 cup of pasta water, and set pasta aside.
Cook the salmon
- Pat the salmon dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add salmon and cook 4–5 minutes per side, until opaque and flaky.
- Remove salmon from skillet and flake into bite-sized pieces.
Sauté garlic
- In the same skillet, add the remaining tablespoon of olive oil.
- Sauté minced garlic about 30 seconds until fragrant.
Make the sauce
- Reduce heat to low. Pour in 1 cup heavy cream and stir to combine.
- Allow the cream to come to a gentle simmer.
Add cheese and season
- Gradually whisk in 1/2 cup grated Parmesan until melted.
- Stir in 1 tablespoon lemon juice. Taste and season with salt and pepper.
- If sauce is too thick, loosen with a splash of reserved pasta water.
Combine pasta and salmon
- Add cooked pasta and flaked salmon to the skillet.
- Toss gently to coat everything evenly; heat just long enough to warm the pasta through.
Add greens and finish
- If using, fold in a handful of spinach or arugula and stir until wilted.
- Remove from heat and garnish with chopped parsley and lemon zest if desired.
Serve hot
- Plate immediately and enjoy while warm.
Notes
Perfect for weeknight dinners or date nights. Store leftovers in an airtight container for up to 3–4 days.