why make this recipe
Lemon-Butter Salmon Pasta is a delightful dish that brings together the rich flavor of salmon and the bright zest of lemon. It’s not only quick to prepare but also feels special enough for a dinner party. The blend of creamy sauce, fresh garlic, and savory salmon creates a delicious experience that is sure to impress your family and friends. Plus, it’s a healthy option filled with protein and healthy fats.
how to make Lemon-Butter Salmon Pasta
Ingredients:
- 2-lb salmon fillet
- 1 lb linguine
- 4 tbsp melted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- Juice and zest of 1 lemon
- Fresh parsley, chopped
- Parmesan cheese, for serving
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with aluminum foil.
- Season the salmon with salt and pepper. Place lemon slices on top of the salmon on the baking sheet. Drizzle with olive oil and bake for about 25 minutes, or until the salmon is flaky.
- While the salmon is baking, cook the linguine according to the package directions in a large pot of salted boiling water. Remember to reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant. Mix in the heavy cream, lemon juice, lemon zest, and the reserved pasta water; whisk everything together until well combined.
- Toss the cooked linguine in this creamy sauce. Gently fold in the chunks of baked salmon and chopped parsley before serving. Top each plate with grated Parmesan cheese.
how to serve Lemon-Butter Salmon Pasta
Serve the Lemon-Butter Salmon Pasta warm, garnished with extra chopped parsley and a sprinkle of Parmesan cheese. This dish pairs well with a fresh green salad or some crusty bread to soak up the creamy sauce.
how to store Lemon-Butter Salmon Pasta
To store leftovers, place the pasta in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a little water or cream to maintain the sauce’s consistency.
tips to make Lemon-Butter Salmon Pasta
- Make sure not to overcook the salmon; it should flake easily with a fork.
- You can use any type of pasta you prefer if linguine is not available.
- For a bit of heat, consider adding red pepper flakes to the sauce.
variation
You can add vegetables like spinach or cherry tomatoes to the pasta for added color and nutrition. Alternatively, swap the salmon for shrimp or chicken if desired.
FAQs
Can I use frozen salmon for this recipe?
Yes, but make sure to thaw it completely before cooking for even cooking.
Is there a dairy-free substitute for the heavy cream?
You can use coconut cream or a dairy-free cream substitute for a lighter option.
How can I make the pasta gluten-free?
Use gluten-free pasta instead of regular linguine to make this dish gluten-free.
Lemon-Butter Salmon Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delightful Lemon-Butter Salmon Pasta that combines the rich flavor of salmon with the zest of lemon, perfect for a quick meal or special occasion.
Ingredients
- 2-lb salmon fillet
- 1 lb linguine
- 4 tbsp melted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- Juice and zest of 1 lemon
- Fresh parsley, chopped
- Parmesan cheese, for serving
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with aluminum foil.
- Season the salmon with salt and pepper. Place lemon slices on top of the salmon on the baking sheet. Drizzle with olive oil and bake for about 25 minutes, or until the salmon is flaky.
- Cook the linguine according to the package directions in a large pot of salted boiling water. Remember to reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant.
- Mix in the heavy cream, lemon juice, lemon zest, and the reserved pasta water; whisk everything together until well combined.
- Toss the cooked linguine in this creamy sauce. Gently fold in the chunks of baked salmon and chopped parsley before serving.
- Top each plate with grated Parmesan cheese.
Notes
For a bit of heat, consider adding red pepper flakes to the sauce. Make sure not to overcook the salmon; it should flake easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
