Lemon Dill Salmon Pasta
A bright and creamy pasta with tender salmon, zesty lemon, and fresh dill, offering a light, satisfying meal perfect for a quick dinner.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking salmon and sauce
- 1 colander for draining pasta
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
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Season salmon with salt and pepper. Heat olive oil in a large skillet over medium heat and cook salmon 3–4 minutes per side until cooked through and golden. Remove and flake into pieces.
- In the same skillet, add more oil if needed and sauté minced garlic until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in lemon zest, lemon juice, and Parmesan cheese until smooth.
- Add cooked pasta and flaked salmon to the sauce. Toss gently to coat, then stir in fresh dill. Season with salt, pepper, and optional red pepper flakes.
- Serve warm, garnished with extra dill and lemon slices if desired.
Notes
- Adjust lemon juice for preferred tanginess.
- Add pasta water to loosen sauce if needed.
- Substitute dill with parsley or basil for variation.
- Serve with green salad or garlic bread for a complete meal.