Description
This Lemon Dill Salmon Pasta is a creamy, zesty dish packed with flaky salmon, fresh dill, and a bright lemony sauce. It’s easy to make and perfect for a comforting yet elegant meal!
Ingredients
Scale
- 8 oz pasta (linguine, fettuccine, or penne)
- 2 salmon fillets (skinless, about 6 oz each)
- 1 tbsp olive oil
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese
- Juice of 1 lemon (about 2 tbsp)
- Zest of 1 lemon
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- ½ tsp red pepper flakes (optional, for a little heat)
- ½ cup reserved pasta water (if needed for sauce consistency)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Step 2: Cook the Salmon
- Heat olive oil in a skillet over medium heat.
- Season salmon with ¼ tsp salt and ⅛ tsp black pepper.
- Cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- Once slightly cooled, flake the salmon into bite-sized pieces.
Step 3: Make the Lemon Dill Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream, stirring until smooth.
- Stir in Parmesan cheese, lemon juice, lemon zest, fresh dill, red pepper flakes (if using), and the remaining salt and black pepper.
- If the sauce is too thick, add reserved pasta water a little at a time until it reaches your desired consistency.
Step 4: Combine Everything
- Add the cooked pasta to the sauce and toss to coat.
- Gently fold in the flaked salmon, being careful not to break it up too much.
- Let everything warm together for 1-2 minutes.
Step 5: Garnish & Serve
- Sprinkle with extra fresh dill and Parmesan cheese.
- Serve immediately with a wedge of lemon.
Notes
Use Fresh Dill – It adds the best flavor compared to dried dill.
Don’t Overcook the Salmon – It should be tender and flaky, not dry.
Make It Lighter – Swap heavy cream for half-and-half or Greek yogurt.
Extra Add-Ins: Try spinach, cherry tomatoes, or asparagus for more color and nutrition.