Ingredients

8 oz (225g) pasta (penne, fettuccine, or spaghetti)

2 tablespoons olive oil

2 salmon fillets (approximately 6 oz each), skin removed

Salt and black pepper, to taste

3 tablespoons butter

3 cloves garlic, minced

1 cup (240ml) heavy cream

½ cup (120ml) low-sodium chicken broth or reserved pasta water

Zest of 1 lemon

Juice of 1 lemon (about 2 tablespoons)

1½ tablespoons chopped fresh dill (or 1½ teaspoons dried dill)

¼ teaspoon red pepper flakes (optional, for a touch of heat)

½ cup (50g) grated Parmesan cheese

Extra lemon wedges and fresh dill for garnish

Instructions

Step 1: Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain, reserving ½ cup of the pasta water.

Step 2: Cook the salmon. Heat olive oil in a large skillet over medium heat. Season the salmon with salt and pepper. Cook for 3–4 minutes per side until golden and cooked through. Remove from the skillet and gently flake into chunks.

Step 3: Start the sauce. In the same skillet, melt the butter. Add minced garlic and cook until fragrant, about 30 seconds.

Step 4: Add liquids. Pour in the heavy cream and chicken broth (or reserved pasta water). Stir and simmer for 3–4 minutes until slightly thickened.

Step 5: Flavor the sauce. Stir in the lemon zest, lemon juice, chopped dill, and red pepper flakes if using. Let it simmer for 2 more minutes.

Step 6: Combine pasta and sauce. Add the cooked pasta and grated Parmesan cheese to the skillet. Toss gently to coat the pasta evenly, adding more pasta water if the sauce needs loosening.

Step 7: Add the salmon. Carefully fold in the flaked salmon and cook for another minute to warm through.

Step 8: Serve. Plate the pasta and garnish with fresh dill and lemon wedges. Enjoy warm.

Tips & Variations

Use fresh dill for best flavor, as it pairs beautifully with lemon and salmon.

Don’t overcook the salmon; cook it just until it flakes easily to keep it tender.

Zest the lemon before juicing to capture all its aromatic oils.

Reserve pasta water to adjust the sauce consistency without watering down the flavor.

Add Parmesan cheese at the end to melt smoothly into the sauce rather than clumping.

For a lighter option, substitute half-and-half for the heavy cream.

Add sautéed spinach or peas for extra greens and texture.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw the salmon completely and pat it dry before cooking to prevent excess moisture that can affect the sauce.

What type of pasta works best for Lemon Dill Salmon Pasta?

Penne, fettuccine, or spaghetti all work well; choose your favorite shape since the creamy sauce coats them nicely.

Dinner

Lemon Dill Salmon Pasta: A Creamy Fish Meal Recipe

Introduction