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A close-up shot of creamy Lemony Salmon Pasta with flaked seared salmon and fresh parsley in a white bowl.

Lemony Salmon Pasta

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 645
Ingredients Method

Ingredients
  

  • 12 oz linguine or fettuccine pasta
  • 1 lb fresh salmon fillets, skin removed
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic , minced
  • 1 small shallot , finely diced
  • 1/2 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Season salmon fillets on both sides with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear salmon for approximately 4 minutes per side until cooked through. Remove from pan and flake into large bite-sized chunks.
  4. Wipe the skillet and melt butter over medium heat. Add the shallot and garlic, sautéing for 2 minutes until translucent and fragrant.
  5. Whisk in the heavy cream, lemon juice, and lemon zest. Simmer for 2 to 3 minutes until the sauce begins to thicken slightly.
  6. Add the cooked pasta and the flaked salmon to the skillet.
  7. Toss gently to combine, adding the reserved pasta water 1 tablespoon at a time if the sauce is too thick.
  8. Stir in the fresh parsley and serve immediately.