Lemon Dill Salmon Pasta: Fresh & Flavorful Dinner (Print Version)
Lemon dill salmon pasta combines flaky salmon, bright lemon, fresh dill, and tender pasta for a quick, elegant meal. Perfect for weeknights or special occasions.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
# Ingredients:
→ The Mediterranean Catch
01 -
1 1/4 lbs salmon fillets, skin on or off
→ Pasta & Produce Base
02 -
12 oz linguine or fettuccine pasta
03 -
1 pint cherry tomatoes, halved
04 -
5 oz fresh spinach
→ Zesty Dill Elixir
05 -
3 tbsp extra virgin olive oil
06 -
4 cloves garlic, minced
07 -
1 large lemon, zested and juiced
08 -
1/4 cup fresh dill, chopped
09 -
1/2 cup low-sodium chicken or vegetable broth
10 -
1/4 cup heavy cream
→ Seasoning & Garnish
11 -
Salt and black pepper to taste
12 -
1/2 tsp red pepper flakes (optional)
13 -
1/4 cup grated Parmesan cheese, for serving
# Instructions:
01 -
Season 1 1/4 lbs salmon fillets with salt and black pepper. Bring a large pot of salted water to a boil for the 12 oz linguine or fettuccine pasta. This initial prep sets the stage for your delicious Lemon Dill Salmon Pasta Recipe.
02 -
Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes per side, or until cooked through. Remove salmon from skillet, flake into large pieces, and set aside.
03 -
Add 12 oz linguine or fettuccine pasta to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining. This starchy water will be crucial for the sauce consistency of your Lemon Dill Salmon Pasta Recipe.
04 -
In the same skillet, add remaining 2 tbsp extra virgin olive oil. Sauté 4 cloves minced garlic and 1 pint halved cherry tomatoes for 3-5 minutes until fragrant and tomatoes begin to soften. Add 1/2 tsp red pepper flakes now if desired. Sautéing these aromatics builds the foundational flavors for your Lemon Dill Salmon Pasta Recipe.
05 -
Pour in 1/2 cup low-sodium chicken or vegetable broth, 1/4 cup heavy cream, and the juice of 1 large lemon. Bring to a simmer, then stir in 1/4 cup fresh chopped dill and the zest of 1 large lemon. Season with salt and black pepper to taste.
06 -
Add cooked pasta, 5 oz fresh spinach, and flaked salmon to the skillet. Toss gently to combine, allowing spinach to wilt. If needed, add a splash of reserved pasta water to achieve desired sauce consistency. Serve immediately with 1/4 cup grated Parmesan cheese for the ultimate Lemon Dill Salmon Pasta Recipe experience.
# Notes:
01 -
For a dairy-free option, omit the heavy cream and Parmesan, and use a plant-based milk alternative or simply increase the broth for a lighter sauce.
02 -
Leftover Lemon Dill Salmon Pasta Recipe can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if dry.
03 -
Enhance the fresh flavors by adding a sprinkle of fresh parsley or extra dill just before serving, along with a final squeeze of lemon juice.
04 -
Don't overcook the salmon! It will continue to cook slightly when added back to the hot pasta. Aim for just cooked through and flaky.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Grater
07 -
Tongs or spatula
# Nutrition Facts (Per Serving):
Calories: 800 kcal
Total Fat: 34 g
Total Carbohydrate: 66 g
Protein: 48 g