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Salmon Pasta with Lemon Cream Sauce

Creamy Salmon Pasta with Lemon Cream Sauce in 30 Minutes

Delight in this Salmon Pasta with Lemon Cream Sauce, an exquisite dish perfect for busy evenings, elevating your weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 ounces Linguine Pasta Can substitute with any long noodle type like spaghetti or fettuccine.
For the Salmon
  • 2 fillets Salmon Fillet Choose Atlantic or King salmon for moisture.
  • 2 tablespoons Olive Oil Essential for searing the salmon.
For the Seasoning
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Freshly ground is preferred.
For the Cream Sauce
  • 4 tablespoons Unsalted Butter For sautéing garlic.
  • 3 cloves Garlic Minced, use fresh for best flavor.
  • 1 cup Heavy Cream Avoid low-fat options.
  • 1 cup Chicken Broth Can substitute half with dry white wine.
  • 1/4 cup Fresh Lemon Juice Adjust to taste.
  • 1/2 cup Parmesan Cheese Grated, opt for high-quality.
  • 2 tablespoons Chopped Parsley For garnish.

Equipment

  • Large pot
  • large skillet
  • Cooking spoon

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 10-12 minutes. Reserve a cup of pasta water, then drain the linguine.
  2. In a large skillet, heat olive oil over medium heat. Season salmon with salt and pepper, then sear skin-side up for about 5 minutes. Flip and cook for an additional 12-15 minutes until flaky. Set aside.
  3. In the same skillet, reduce heat and add butter. Once melted, add minced garlic and sauté for 30-45 seconds until fragrant.
  4. Pour in the heavy cream and chicken broth, then add lemon juice. Bring to a gentle simmer for about 1-2 minutes. Stir in Parmesan cheese and parsley.
  5. Add cooked linguine to the skillet, tossing to coat. Use reserved pasta water if needed for consistency.
  6. Flake the salmon into chunks and fold into the pasta. Serve warm, garnished with extra Parmesan and parsley.

Notes

For optimal results, ensure pasta is cooked al dente and use heavy cream for richness. Store leftovers in an airtight container for up to 4 days.