This Lemon Butter Salmon Pasta is a bright and tasty dish that combines tender salmon with creamy lemon sauce and pasta. It’s quick to make, perfect for a weeknight dinner!
The mix of zesty lemon and buttery sauce makes each bite refreshing and delightful. I can’t resist adding an extra sprinkle of cheese on top. Who can blame me? 😄
I love how easy it is to whip up! Just cook the pasta, sauté the salmon, and mix it all together. Dinner is served in no time, and it always impresses my family!
Key Ingredients & Substitutions
Pasta: Fettuccine or tagliatelle works best for this dish thanks to its ability to hold cream sauces. If you prefer a gluten-free option, try using gluten-free pasta or zucchini noodles for a lighter twist.
Salmon: Fresh salmon is delicious but you can also use canned salmon if that’s what you have. It’s convenient and still packed with flavor. Just make sure it’s well-drained before flaking.
Heavy Cream: This adds richness, but you can substitute with half-and-half or even coconut cream for a lighter or dairy-free option. The flavor will be slightly different, but still enjoyable.
Asparagus: If asparagus is out of season or you don’t have it, broccoli or snap peas can work as a great alternative. Just cut them into bite-sized pieces for a similar texture.
Parmesan Cheese: Grated Parmesan adds a nice salty flavor. If you’re looking for a vegetarian option, use nutritional yeast for a cheesy flavor without the cheese.
How Do You Get the Salmon Perfectly Cooked?
Cooking salmon just right can be tricky, but with a few tips, you’ll nail it! Start with a hot skillet for nice browning. Here’s how:
- Season the salmon well with salt and pepper.
- Place the salmon skin-side down in the skillet, pressing down slightly to ensure even cooking.
- Cook without moving it for about 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes.
When done, it should be flaky and just opaque in the center. Letting it cool slightly before flaking it keeps it tender!
How to Make Lemon Butter Salmon Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or tagliatelle pasta
For the Salmon:
- 2 salmon fillets (about 6-8 oz each)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 cup grated Parmesan cheese
- 1 cup asparagus spears, trimmed and cut into 2-inch pieces
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious Lemon Butter Salmon Pasta will take about 30 minutes to prepare and cook. You’ll spend about 10 minutes cooking the pasta, and around 20 minutes for the salmon and sauce preparation. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of water. Once it’s boiling, add the fettuccine or tagliatelle pasta. Cook according to the package instructions until it’s al dente. When done, drain it but save about 1/2 cup of the pasta water. Set the pasta aside for later.
2. Prepare the Salmon:
While the pasta cooks, season the salmon fillets with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down if they have skin. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a slight crispiness. Once cooked, remove the salmon from the skillet and let it cool slightly before flaking it into large chunks.
3. Make the Sauce:
In the same skillet, lower the heat to medium and add the butter. Once it’s melted, toss in the minced garlic and sauté for about 1 minute until it becomes fragrant. Next, add the asparagus pieces and cook for 3-4 minutes, until they are tender but still have a bit of crunch.
4. Combine Everything:
Now, pour in the heavy cream, lemon zest, and lemon juice, stirring everything together. Let it simmer for 2-3 minutes until the sauce thickens a bit. Then, stir in the grated Parmesan cheese until the sauce is smooth and creamy. If it feels too thick, add a little of the reserved pasta water a spoonful at a time until you reach your desired consistency.
5. Toss and Serve:
Gently toss the cooked pasta into the sauce, ensuring every bit is coated nicely. Finally, add the flaked salmon chunks, folding them in carefully so they warm through but don’t break apart too much. Serve hot, garnished with fresh parsley and a side of lemon wedges for that extra zest. Enjoy your creamy, flavorful Lemon Butter Salmon Pasta!
Can I Use Other Types of Fish Instead of Salmon?
Absolutely! You can substitute salmon with other fish like trout, tilapia, or even shrimp. Just adjust the cooking time based on the thickness of the fish or the shrimp, which cooks faster.
What If I Don’t Have Heavy Cream?
No need to worry! You can use half-and-half or whole milk as a substitute. For a dairy-free option, try using coconut milk or almond milk, but keep in mind it will alter the flavor slightly!
Can I Make This Pasta Ahead of Time?
Yes, you can prepare the sauce and salmon in advance, storing them in separate airtight containers in the fridge for up to two days. When ready to eat, reheat gently in a skillet and toss with the freshly cooked pasta.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to the pasta to help restore its creaminess and prevent it from drying out.