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Lemon Dill Salmon Pasta

A delightful fusion of rich flavor and freshness featuring succulent salmon, perfectly cooked pasta in a luscious cream sauce, brightened with lemon juice and aromatic dill.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 8 oz pasta (fettuccine, linguine, or your favorite type) Linguine is recommended as it holds the sauce beautifully.
  • 2 tbsp olive oil A high-quality extra virgin oil enhances the flavor.
  • 3 cloves garlic, minced Adds aromatic depth.
  • 1/2 cup heavy cream For creamy richness.
  • 1/4 cup lemon juice (about 1 lemon) Freshly squeezed for vibrant flavor.
  • 2 tbsp fresh dill, chopped Brings a fresh pop!
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper For a touch of warmth.
  • 1/4 cup grated Parmesan cheese (optional) Adds an extra layer of flavor.
  • 1 tbsp lemon zest (for garnish) For added flavor on top.
Salmon
  • 1 lb salmon fillet, skin removed and cut into chunks Freshness is key; ask your fishmonger for recommendations.

Method
 

Cooking the Pasta
  1. Cook your pasta in a large pot of salted boiling water according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
Cooking the Salmon
  1. Heat olive oil in a large skillet over medium-high heat and add salmon chunks. Cook for 4-5 minutes until fully cooked and golden, flipping halfway. Remove salmon and set aside.
Preparing the Sauce
  1. In the same skillet, reduce heat to medium and add minced garlic. Cook for 1 minute until fragrant, then stir in heavy cream, lemon juice, and dill. Simmer for 2-3 minutes until sauce thickens.
Combining the Ingredients
  1. Add cooked pasta to the skillet, tossing to coat with sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Gently fold in the salmon and heat through for 2 more minutes.
Serving
  1. Serve immediately, garnished with lemon zest and optional Parmesan cheese.

Notes

This dish is best enjoyed fresh, but leftovers can be stored in a sealed container in the fridge for 1-2 days. You can prepare the sauce and salmon in advance; just combine with fresh pasta before serving.