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Creamy Lemon Garlic Salmon Pasta

A delightful dish that combines flaky salmon, fresh lemon, and creamy pasta for a meal that’s both rich and light, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Salmon
  • 8 oz linguini pasta You can substitute with other types of pasta.
  • 2 fillets salmon Frozen salmon fillets can be used; thaw before cooking.
  • 2 tablespoons olive oil Used for cooking salmon and garlic.
Sauce Ingredients
  • 2 cloves garlic, minced Sauté until fragrant.
  • 1 cup heavy cream Can be substituted with low-fat cream or non-dairy options.
  • 1 each lemon, zest Enhances the flavor.
  • 1 each lemon, juice Adjust to taste for tanginess.
  • 1/4 cup fresh herbs, chopped Such as parsley or dill.

Method
 

Cooking Pasta and Salmon
  1. Cook the linguini according to package instructions. Drain and set aside.
  2. Preheat the oven to 400°F (200°C).
  3. Rub the salmon fillets with olive oil, salt, and pepper. Place them on a baking sheet and roast in the oven for about 12-15 minutes until cooked through.
Making the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Stir in the heavy cream, lemon zest, and lemon juice. Let simmer for a few minutes until slightly thickened.
Combining and Serving
  1. Flake the cooked salmon and add it to the sauce along with the cooked linguini. Toss to combine and heat through.
  2. Garnish with fresh herbs before serving.

Notes

To store leftovers, cool to room temperature, place in an airtight container, and refrigerate for 2-3 days. Reheat gently before serving. This dish pairs well with a green salad or garlic bread.