Description
Enjoy a delightful creamy lemon salmon pasta featuring tender salmon fillets, al dente pasta, and a rich lemon cream sauce. This dish is perfect for a quick weeknight meal or a special occasion, offering a burst of flavor and satisfaction in every bite.
Ingredients
Scale
- 8 oz (225 g) spaghetti or fettuccine pasta
- 2 tablespoons olive oil
- 1 lb (450 g) salmon fillets, skinless
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach leaves
- 1/4 cup fresh parsley, chopped
- Red pepper flakes, optional, for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the spaghetti or fettuccine to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, reserve 1 cup of the pasta water, then drain the pasta in a colander. Set aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season the salmon fillets with salt and pepper on both sides.
- Once the oil is hot, carefully place the salmon fillets in the skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Pour in the chicken or vegetable broth into the skillet with the garlic. Bring to a simmer and let it cook for about 2-3 minutes to reduce slightly.
- Add the heavy cream to the skillet, stirring well to combine with the broth and garlic.
- Stir in the lemon zest and lemon juice, mixing thoroughly. Allow the sauce to simmer for another 3-4 minutes, letting it thicken slightly.
- Gradually add the grated Parmesan cheese to the sauce, stirring continuously until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Once the sauce is ready, add the cooked pasta to the skillet, tossing it gently to coat the pasta evenly with the creamy lemon sauce.
- Flake the cooked salmon into bite-sized pieces and gently fold it into the pasta, being careful not to break it up too much.
- Add the fresh spinach leaves to the skillet, stirring until they wilt slightly in the heat of the pasta and sauce.
- Season the dish with additional salt and pepper to taste, and if desired, sprinkle in some red pepper flakes for a hint of heat.
- Once everything is well combined and heated through, remove the skillet from the heat.
- Transfer the creamy lemon salmon pasta to serving plates or a large serving bowl.
- Garnish with freshly chopped parsley and additional grated Parmesan cheese, if desired.
- Serve immediately while hot, and enjoy your delicious creamy lemon salmon pasta!
Notes
- For added flavor, consider marinating the salmon in lemon juice, olive oil, and herbs for 30 minutes before cooking.
- Feel free to substitute the salmon with other fish like trout or even shrimp for a different taste.
- If you prefer a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
- Adding vegetables like cherry tomatoes or asparagus can enhance the dish’s flavor and nutrition.
- For a gluten-free option, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes