Name: Lemon Dill Salmon Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 –14 oz pasta (penne, fettuccine, or preferred); 2 –3 tbsp olive oil; 1 lb salmon fillets (skin removed); Salt and freshly ground black pepper (to taste); 3 –4 garlic cloves (minced); Zest and juice of 1–2 lemons; 1 cup heavy cream or half-and-half; ½ cup grated Parmesan cheese; 2 –3 tbsp fresh dill (chopped, plus extra for garnish); Optional: red pepper flakes for heat

Jump to Recipe Print Recipe

Bright, zesty lemon meets rich, creamy sauce in this delightful Lemon Dill Salmon Pasta. Tender salmon fillets flake perfectly into a luscious cream sauce infused with fresh dill, creating a dish that’s both light and satisfying. It’s an ideal meal when you crave something flavorful yet easy to prepare.

This pasta combines fresh seafood with the zing of lemon and the subtle herbaceous notes of dill, making it a standout for busy weeknights or casual dinners. Its creamy texture and refreshing accents make every bite a delicious experience.

Why You’ll Love This Recipe

Bright lemon and fresh dill provide a refreshing contrast to creamy sauce.
Tender, flaky salmon adds heart-healthy protein and rich flavor.
Quick to prepare, perfect for busy weeknight dinners.
Versatile pasta choice allows you to customize texture.

Ingredients

Pasta (350–400 g / 12–14 oz): Choose penne, fettuccine, or your favorite shape for perfect sauce absorption.
Olive oil (2–3 tbsp): Adds rich flavor and helps sear the salmon with a golden crust.
Salmon fillets (450 g / 1 lb), skin removed: Tender, flaky salmon provides a hearty and nutritious protein base.
Salt & freshly ground black pepper: Essential for seasoning salmon and balancing flavors throughout the dish.
Garlic cloves (3–4), minced: Offers aromatic depth and savory undertones to the creamy sauce.
Lemon zest and juice (1–2 lemons): Bright, zesty lemon enhances flavor and adds refreshing acidity.
Heavy cream (1 cup): Creates a luscious, creamy base for the sauce, optional half-and-half for lighter version.
Grated Parmesan cheese (½ cup): Adds subtle saltiness and umami richness to the pasta sauce.
Fresh dill (2–3 tbsp), chopped: Provides a delicate herbaceous note, complementing the salmon perfectly.
Red pepper flakes (optional): Adds a gentle kick of heat to balance creamy texture.

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil, then cook your chosen pasta until al dente according to package directions. This ensures the pasta holds its texture and doesn’t become mushy once mixed with the sauce.
Prepare the Salmon: Season salmon fillets with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium heat, then cook salmon 3–4 minutes per side until just cooked through and lightly golden. This step locks in moisture and flavor. Remove from pan and break into bite-sized flakes to evenly distribute throughout the dish.
Sauté the Garlic: Using the same skillet, add a little additional olive oil if necessary and sauté minced garlic for about 1 minute until fragrant. Cooking garlic gently here infuses the oil with aroma but prevents burning which would cause bitterness.
Make the Sauce: Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Stir in fresh lemon zest, lemon juice, and grated Parmesan cheese until the sauce is smooth and velvety. The acidity from lemon balances the richness of cream and cheese perfectly.
Combine Everything: Add the cooked pasta and flaked salmon into the creamy lemon sauce. Gently toss to coat each piece of pasta and salmon evenly, allowing the flavors to meld together. Stir in freshly chopped dill for a burst of herbal freshness, and season with salt, pepper, and optional red pepper flakes for heat if preferred.
Serve: Transfer the pasta to plates and garnish with extra dill and lemon slices if desired. Serve warm to enjoy the full creamy texture and vibrant flavors.

You Must Know

Adjust the amount of lemon juice to balance tanginess to your preference.
If sauce thickens too much, loosen with a splash of reserved pasta water.
You can substitute fresh dill with parsley or basil for a different herbaceous twist.
Perfectly pairs with a crisp green salad or crusty garlic bread to round out the meal.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to restore sauce consistency.

Serving Suggestions

Serve this pasta with a fresh, crisp mixed green salad dressed with a light vinaigrette or alongside warm garlic bread for a cozy, balanced dinner experience.

Professional Tips

Use skinless salmon fillets to avoid crisping skin leftovers in the pasta.
Cook salmon just until opaque to retain tenderness and moisture.
Reserve some pasta water before draining to adjust sauce texture as needed.
Fresh dill is best added last to preserve its bright flavor and color.

FAQs

Can I use frozen salmon for this pasta?: Yes, just thaw completely and pat dry before cooking to avoid excess moisture in the skillet.
Is heavy cream necessary or can I substitute?: You can substitute half-and-half for a lighter version but the sauce will be less rich and creamy.
What type of pasta works best with this recipe?: Medium/tube-shaped pastas like penne or long ribbon pastas like fettuccine work well to hold onto the creamy sauce.
Can I make this dish gluten-free?: Absolutely, use your favorite gluten-free pasta to keep it friendly for gluten sensitivities.
How can I adjust the lemon flavor if I prefer it milder?: Reduce the lemon juice or add it gradually while tasting to find your perfect tang balance.
Is fresh dill essential, or can I use dried?: Fresh dill is recommended for best flavor, but dried dill can be used in smaller amounts if needed.
Can this recipe be doubled easily?: Yes, just use a larger skillet or sauté pan to comfortably cook the salmon and sauce to avoid overcrowding.