Description
This Lemon Dill Salmon Pasta is a creamy, flavorful dish that comes together in just 20 minutes! Flaky, pan-seared salmon is tossed with tender pasta in a rich, velvety sauce infused with fresh dill, garlic, and a bright splash of lemon juice. The combination of zesty citrus and buttery cream creates a perfect harmony of flavors, making this an elegant yet easy meal for weeknights or special occasions. Serve it with a sprinkle of parmesan and fresh parsley for the ultimate finishing touch!
Ingredients
Scale
- ½ pound fresh salmon (skin-on or skin-off)
- Salt and pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 2 cloves garlic, minced
- ½ cup heavy or whipping cream
- 1 tablespoon fresh dill, chopped
- 4 ounces uncooked pasta (such as fettuccine or linguine)
- Optional: Fresh parsley and parmesan cheese for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the salmon: Season the salmon with salt and pepper, then lightly coat it in flour.
- Sear the salmon: Heat the olive oil and butter in a large skillet over medium-high heat. Add the salmon and cook for about 2 minutes per side, until lightly golden. Remove from the pan and set aside.
- Make the sauce: In the same skillet, add the chicken broth, lemon juice, and minced garlic. Let it bubble for about 30 seconds, then reduce the heat to medium.
- Combine everything: Stir in the heavy cream and fresh dill. Return the salmon to the pan, breaking it into bite-sized pieces with a spoon. Let it cook for a few minutes until the sauce thickens slightly.
- Toss with pasta: Add the drained pasta to the skillet and toss everything together, ensuring the pasta is well coated in the sauce.
- Serve: Garnish with fresh parsley and parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Salmon Choice: You can use skin-on or skinless salmon. If using skin-on, you can peel it off after cooking if preferred.
- Substituting Dill: If fresh dill is unavailable, use 1 teaspoon dried dill or swap it for fresh parsley or chives.
- Cream Substitutes: Heavy cream works best for this sauce. Milk or half-and-half may curdle due to the lemon juice. If you want a dairy-free option, try full-fat coconut milk.
- Pasta Options: Fettuccine, linguine, or spaghetti work best, but you can use any pasta you have on hand.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or broth to restore the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired