Lemon Dill Salmon Pasta (Printable Version)
Tender salmon and pasta in a creamy lemon-dill sauce, perfect for a sophisticated yet simple weeknight dinner.
# Ingredients:
→ Pasta
01 -
8 oz pasta (fettuccine, linguine, or your favorite type)
→ Seafood
02 -
1 lb salmon fillet, skin removed and cut into chunks
→ Sauce
03 -
3 cloves garlic, minced
04 -
1/2 cup heavy cream
05 -
1/4 cup lemon juice (about 1 lemon)
06 -
2 tbsp fresh dill, chopped
07 -
2 tbsp olive oil
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
→ Garnish
10 -
1/4 cup grated Parmesan cheese (optional)
11 -
1 tbsp lemon zest
# Steps:
01 -
Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add salmon chunks and cook for 4-5 minutes, turning occasionally, until fully cooked and golden on the outside. Remove from skillet and set aside.
03 -
Reduce heat to medium and add minced garlic to the same skillet. Cook for about 1 minute until fragrant. Stir in heavy cream, lemon juice, and fresh dill. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
04 -
Add the cooked pasta to the skillet with the sauce. Toss gently to coat each strand with the creamy sauce. If needed, add a splash of pasta water to achieve desired consistency.
05 -
Gently fold the cooked salmon chunks back into the skillet, being careful to keep them intact. Stir everything together and cook for an additional 2 minutes to heat through and combine flavors.
06 -
Plate immediately, garnishing with fresh lemon zest and optional Parmesan cheese for added richness.
# Notes:
01 -
For best results, avoid overcooking the salmon to maintain its moisture and tenderness.
02 -
The sauce can be adjusted to your preference - add more cream for richness or more lemon juice for tanginess.