Salmon Pasta with Lemon Cream Sauce is a delicious and comforting dish that brings together tender pieces of salmon with silky pasta, all coated in a bright and creamy lemon sauce. The freshness of lemon really shines against the rich cream, making every bite feel light but satisfying. It’s a simple meal that’s perfect for both weeknight dinners and special occasions.
I love making this dish because it’s quick to prepare but feels like a little treat. One of my favorite things to do is to use fresh lemon zest in the sauce—it adds just the right amount of zing. The salmon turns out flaky and flavorful, and the creamy sauce clings perfectly to every noodle. Plus, it’s a great way to get some healthy fish into dinner without any fuss.
Serving this salmon pasta with a sprinkle of fresh parsley and a side of crusty bread really makes it feel complete. I often pair it with a green salad for a simple, fresh meal. It’s always a hit with family and friends—they love the balance between the creamy sauce and the bright lemon flavor. I always keep this recipe on hand for when I want something special that doesn’t take hours to cook.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets taste best here, but you can swap for frozen fillets, just thaw fully before cooking. For a lighter option, try skinless tilapia or cod.
Heavy cream: It creates the rich, smooth sauce. If you want less fat, use half-and-half or coconut cream for a dairy-free twist.
Lemon: Fresh lemon juice and zest brighten the dish. Avoid bottled lemon juice for the best flavor. If lemons are unavailable, a splash of white wine vinegar can add a similar tang.
Pasta: Fettuccine or linguine are great for holding the creamy sauce. Penne or spaghetti work well too if that’s what you have on hand.
Vegetables: Cherry tomatoes and asparagus add freshness and texture. Substitute with spinach, peas, or zucchini based on season and preference.
How Can You Cook Salmon Perfectly Without Overcooking It?
Cooking salmon just right is key—it should be tender and flakey, not dry or tough. Here’s how I do it:
- Pat the salmon dry and season it well with salt, pepper, and paprika.
- Heat the pan to medium-high, add olive oil, and place salmon skinless side down (if skinless).
- Cook about 4 minutes on the first side without moving it; this helps create a nice crust.
- Flip carefully and cook another 3-4 minutes until it’s just cooked through. It should flake easily with a fork.
- Remove from heat, and let it rest briefly before flaking onto the pasta.
Taking these steps helps keep the salmon juicy and full of flavor, making your pasta dish extra special.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without sticking.
- Non-stick skillet – perfect for cooking salmon without it sticking or breaking apart.
- Wooden spoon – useful for stirring the sauce gently to avoid scratching your pan.
- Colander – to drain pasta easily and quickly.
- Zester or microplane – to finely grate lemon zest for bright flavor.
Flavor Variations & Add-Ins
- Swap salmon with shrimp for a quicker-cooking seafood option that still pairs well with lemon cream sauce.
- Add spinach or kale for extra greens and nutrients; they wilt nicely into the creamy sauce.
- Use goat cheese instead of Parmesan for a tangier, creamier finish that changes the flavor profile.
- Sprinkle red pepper flakes for a mild kick if you like a bit of heat in the sauce.
Salmon Pasta with Lemon Cream Sauce
Ingredients You’ll Need:
Pasta & Protein:
- 8 oz fettuccine or linguine pasta
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and pepper, to taste
- 1 teaspoon paprika
For Cooking:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
Sauce Ingredients:
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- Juice and zest of 1 lemon
- 1/2 cup grated Parmesan cheese
Veggies & Garnish:
- 1 cup cherry tomatoes, halved
- 6-8 asparagus stalks, trimmed and cut into pieces
- Fresh dill or parsley, chopped for garnish
- Lemon wedges for serving
How Much Time Will You Need?
This dish takes about 30 minutes in total — around 10 minutes for prep and 20 minutes to cook the pasta and salmon, make the creamy lemon sauce, and combine everything. It’s quick and tasty, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente (tender but still a bit firm). Drain the pasta, reserving about ½ cup of the cooking water to adjust the sauce later. Set pasta aside.
2. Cook the Salmon:
While the pasta cooks, season your salmon fillets on both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for about 4 minutes on each side until the outside is browned and the salmon is cooked through. Remove from skillet and set aside.
3. Make the Lemon Cream Sauce:
In the same skillet, add butter. Once melted, sauté the thinly sliced red onion for 2-3 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant. Pour in the chicken or vegetable broth and heavy cream, stirring well. Add lemon juice and zest, then simmer the sauce for 3-5 minutes until it thickens slightly. Stir in the grated Parmesan cheese until the sauce is creamy and smooth.
4. Add Veggies and Combine:
Add the halved cherry tomatoes and asparagus pieces to the sauce. Cook for 3-4 minutes, so the asparagus becomes tender-crisp. Toss the cooked pasta into the sauce, mixing gently. If the sauce feels too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
5. Finish and Serve:
Flake the cooked salmon into large chunks and place it on top of the pasta. Garnish with freshly chopped dill or parsley and add lemon wedges on the side for extra brightness. Serve hot and enjoy!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the cold water method by placing the sealed salmon in cold water for about an hour. Pat dry to avoid extra moisture in the pan.
How Can I Make This Recipe Dairy-Free?
To make this pasta dairy-free, substitute the heavy cream with coconut cream or a plant-based cream alternative, and use nutritional yeast or a dairy-free cheese substitute instead of Parmesan. This will keep the sauce creamy without dairy.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook the salmon and pasta separately and prepare the sauce in advance. Store everything in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream to refresh the sauce.
What’s the Best Way to Reheat Leftovers?
Warm the pasta and sauce gently in a skillet over low heat, stirring occasionally to prevent sticking. Add a little bit of broth or cream if the sauce has thickened too much. Avoid the microwave if possible to keep the salmon tender.
