Can I use frozen salmon for this recipe?

Yes! If you're using frozen salmon, be sure to thaw it completely before cooking. This will ensure even cooking.

What pasta shapes work best for this dish?

Any pasta shapes work well, though long noodles like fettuccine or spaghetti tend to hold the sauce nicely.

Is there a gluten-free option for this recipe?

Absolutely! Simply use gluten-free pasta and a gluten-free flour for dredging the salmon.

How can I make this dish dairy-free?

Substitute heavy cream with coconut milk or a nut-based cream alternative. Ensure you also use dairy-free butter or oil.

Can I make this dish in advance?

Yes, but it's best to prepare the pasta and sauce separately. Reheat the sauce gently and combine with freshly cooked pasta just before serving for the best texture and flavor.

Lemon Dill Salmon Pasta

Description

This Lemon Dill Salmon Pasta is a fresh and creamy dish that combines tender salmon with a zesty lemon-dill sauce and your favorite pasta. It’s light, flavorful, and perfect for a quick yet elegant dinner.

Ingredients

Scale

Essential Ingredients:

1/2 lb fresh salmon
Salt & pepper, to taste
Flour, for dredging
1 Tbsp olive oil
1 Tbsp butter
1/4 cup chicken broth or dry white wine
1 tsp lemon juice (preferably fresh)
2 cloves garlic, minced
1/2 cup heavy/whipping cream
1 Tbsp fresh dill, chopped
4 oz uncooked pasta (fettuccine, penne, spaghetti, etc.)

Optional Garnish:

Chopped fresh parsley
Grated Parmesan cheese

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
Prepare the Salmon: Season the salmon with salt and pepper. Lightly dredge in flour for a crispy finish.
Sear the Salmon: Heat olive oil and butter in a skillet over medium-high heat. Sear the salmon for 2 minutes per side or until golden and cooked through. Remove and let cool slightly.
Make the Sauce: Reduce heat to medium. Add broth or wine, lemon juice, and garlic. Stir and cook for 30 seconds to deglaze the pan.
Add Cream and Dill: Stir in heavy cream and fresh dill. Break the cooked salmon into bite-sized chunks and return to the pan. Simmer for a few minutes until heated through and slightly thickened.
Combine: Add the drained pasta to the sauce. Toss well to coat evenly.
Serve: Plate the pasta hot and garnish with fresh parsley and grated Parmesan, if desired.

Notes

Use freshly squeezed lemon juice for the best flavor.
For a lighter version, substitute half-and-half for heavy cream.
You can swap fresh dill with dried (use about 1 tsp dried).
Use gluten-free flour and pasta if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 1g
Sodium: 320mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 125mg

Keywords: Lemon dill salmon, creamy salmon pasta, fresh dill pasta, quick fish dinner, easy salmon recipe