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Easy Salmon Pasta Recipe with Creamy Lemon Parmesan Sauce

Easy Salmon Pasta Recipe

Tender fresh salmon, pasta, garlic, lemon, cream, and Parmesan come together in a quick, comforting dinner for four. Reserved pasta water helps create a smooth sauce that coats every strand or piece of pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta and Salmon
  • 12 oz (340 g) Pasta, such as linguine, spaghetti, penne, or rigatoni
  • 1 lb (450 g) Skinless salmon fillet, cut into bite-size pieces
  • 2 tbsp Olive oil or unsalted butter
Aromatics and Sauce
  • 2-3 cloves Garlic, finely minced
  • 1 small Small shallot, finely chopped, optional
  • 1 cup (240 ml) Heavy cream or double cream
  • 1/2 cup (45-50 g) Finely grated Parmesan cheese
  • 1 tsp Finely grated lemon zest
  • 1-2 tbsp Fresh lemon juice
Seasoning
  • 1/2 tsp, plus more for pasta water Fine salt
  • 1/4 tsp Freshly ground black pepper
Finishing
  • 2 tbsp Fresh parsley or dill, chopped
  • 1/2 cup (120 ml), as needed Reserved pasta water
Optional Additions
  • 2 cups (about 60 g) Baby spinach
  • 1 tsp Dijon mustard
  • 1 pinch Red-pepper flakes
  • 1/2 cup Frozen peas
  • 1/4 cup Dry white wine

Method
 

Step-by-Step
  1. Bring a large pot of well-salted water to a boil and cook the pasta until just al dente according to the package directions. Reserve at least 1/2 cup of the cooking water before draining.
  2. Season the salmon pieces with a little of the salt and pepper. Heat the olive oil or butter in a large skillet over medium heat, then cook the salmon for about 5 to 7 minutes total, turning gently, until just opaque and easily flaked; transfer it to a plate.
  3. Cook the shallot in the same skillet for 2 minutes if using. Add the minced garlic and cook for 30 to 60 seconds, taking care not to let it brown.
  4. Pour in the cream, then add lemon zest, the remaining salt and pepper, and Dijon mustard or red-pepper flakes if using. Simmer gently for 2 to 3 minutes without allowing the sauce to boil vigorously.
  5. Stir in the Parmesan until incorporated. Add reserved pasta water one or two tablespoons at a time until the sauce is smooth and loose enough to coat the pasta.
  6. Add the drained pasta and toss until coated. Fold in the salmon, lemon juice, and herbs, adding spinach if using and cooking for 1 to 2 minutes until it wilts.
  7. Taste the pasta and adjust the seasoning with additional lemon, salt, pepper, Parmesan, or herbs. Serve immediately while the sauce is glossy and the salmon is warm.

Notes

Reserve pasta water before draining because its starch helps the cream sauce emulsify and coat the pasta. Remove the salmon from the skillet as soon as it is just opaque in the center to prevent overcooking. Refrigerate leftovers promptly and reheat gently with a small splash of water or cream.