Salmon Pasta with Lemon Cream Sauce is a delightful dish that brings together tender pieces of salmon, al dente pasta, and a creamy sauce with a bright splash of lemon. The smooth, zesty sauce pairs wonderfully with the rich flavor of the salmon, creating a meal that’s both comforting and fresh. It’s a simple recipe that feels special enough for a weeknight dinner or a casual gathering with friends.
I love making this dish when I want something quick but still a little fancy. The lemon cream sauce is so easy to whip up, and it feels like a mini celebration on a plate. One of my favorite tricks is to squeeze a bit of extra lemon juice on top just before serving—it really lifts all the flavors and keeps things bright. Plus, you get that lovely aroma filling the kitchen while it cooks!
For serving, I often pair it with a crisp green salad or some steamed veggies to keep things light and balanced. The pasta holds the sauce beautifully, so every bite is creamy and full of flavor. It’s a dish that always seems to bring smiles, and I find myself making it over and over because it’s just that good and easy to enjoy.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best for flavor and texture. If unavailable, canned salmon or cooked shrimp can be good substitutes. Just keep the cooking time in mind.
Pasta: Linguine or spaghetti are perfect here because they hold the sauce well. Feel free to swap with fettuccine or penne if that’s what you have at home.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut cream, but the sauce will be less thick.
Lemon: Fresh lemon zest and juice bring brightness and balance. Bottled lemon juice can be used in a pinch, but fresh really lifts the flavor.
Spinach: Baby spinach adds freshness and color but can be swapped with kale or arugula for a different twist.
How Can I Cook the Salmon So It Stays Tender and Flaky?
Cooking salmon just right is key. Here’s what I do:
- Season both sides with salt and pepper for simple flavor.
- Heat olive oil or butter on medium-high and place salmon in the pan without crowding.
- Cook about 3-4 minutes per side; watch for it to turn opaque and flake easily with a fork.
- Remove from heat promptly to avoid drying it out.
- For extra flavor, you can finish with a squeeze of lemon right after cooking.
Be gentle when flaking salmon into the pasta so it stays in nice chunks and doesn’t turn to mush.
Equipment You’ll Need
- Large pot – for boiling the pasta until al dente; makes cooking pasta easy and even.
- Large nonstick skillet – perfect for cooking salmon and making the lemon cream sauce in one pan.
- Tongs or pasta fork – helps toss pasta without breaking it, mixing sauce and pasta gently.
- Sharp knife – for cutting and flaking the cooked salmon into chunks without shredding.
- Citrus zester or grater – to get fresh lemon zest that brightens the sauce perfectly.
Flavor Variations & Add-Ins
- Swap salmon for seared scallops or shrimp to change up the seafood flavor; both cook quickly and taste great with lemon cream.
- Add sun-dried tomatoes for a sweet, tangy burst that pairs well with the creamy sauce.
- Stir in fresh herbs like dill or basil for a fresh, aromatic twist I like on warm days.
- Include a pinch of red pepper flakes if you want a little heat to balance the creaminess.
Salmon Pasta with Lemon Cream Sauce
Ingredients You’ll Need:
Pasta & Salmon:
- 8 oz linguine or spaghetti pasta
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and pepper, to taste
For Cooking:
- 2 tbsp olive oil or butter (for cooking salmon)
- 1 tbsp olive oil or butter (for sauce)
- 3 cloves garlic, minced
Sauce & Garnish:
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 cup fresh baby spinach leaves
- ¼ cup fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This dish takes about 20-25 minutes in total. You’ll boil the pasta, cook the salmon, and prepare the creamy lemon sauce all in a smooth flow. It’s a quick recipe that still feels special and fresh.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until just tender (al dente). Drain the pasta and set it aside.
2. Cook the Salmon:
While the pasta cooks, season both sides of the salmon fillets with salt and pepper. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the salmon fillets and cook for 3-4 minutes on each side until golden and cooked through. Remove the salmon and gently flake it into large pieces.
3. Make the Lemon Cream Sauce:
In the same skillet, lower the heat to medium. Add 1 tablespoon of olive oil or butter and the minced garlic. Cook until fragrant, about 1 minute. Pour in the heavy cream and stir to combine. Bring it to a gentle simmer.
Add the grated Parmesan cheese, lemon zest, and lemon juice. Stir gently until the cheese melts and the sauce thickens a little.
4. Add Spinach and Combine:
Stir in the fresh baby spinach leaves and cook until they just wilt, about 1-2 minutes.
Return the cooked pasta to the skillet, tossing well to coat it evenly with the lemon cream sauce. Gently fold in the flaked salmon pieces without breaking them up too much.
5. Serve:
Remove the skillet from heat. Sprinkle chopped fresh parsley on top for a fresh, green touch. Serve immediately, with lemon slices on the side to add a little extra zing if you like.
Enjoy your creamy, zesty salmon pasta – a quick dish that feels truly special!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for a better sear.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and cook the salmon in advance, then refrigerate separately for up to 2 days. Reheat gently on the stove to avoid overcooking the salmon.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
What Can I Serve With This Pasta?
This dish goes great with a crisp green salad or steamed vegetables for a well-rounded meal. A side of garlic bread also pairs nicely to soak up any extra sauce.
