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Pasta with Salmon and Lemon Recipe

Italian-American · Main course · 30 min total

A bright and creamy pasta dish featuring flaked salmon and a zesty lemon sauce, perfect for a quick weeknight dinner.

Ingredients

• 12 oz (340 g) dried pasta (e.g., fettuccine or penne)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/4 cup freshly squeezed lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 (6 oz / 170 g each) salmon fillets, skin removed
• 2 tbsp capers, drained (optional)
• 2 tbsp chopped fresh parsley
• Grated Parmesan cheese for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, season salmon fillets with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Cook salmon for 3-4 minutes per side until golden and cooked through. Transfer to a plate and flake into bite-sized pieces.
3. In the same skillet, reduce heat to medium. Add remaining 1 tbsp olive oil and garlic; sauté for 30 seconds until fragrant. Add heavy cream, broth, lemon juice, lemon zest, salt, and pepper. Stir and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
4. Add cooked pasta, flaked salmon, and capers (if using) to the skillet. Toss to combine, adding reserved pasta water a little at a time if sauce is too thick. Cook for 1 minute to heat through.
5. Remove from heat. Stir in parsley. Serve immediately with grated Parmesan.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Add a pinch of red pepper flakes for a spicy kick.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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