This Lemon Dill Salmon Pasta is a perfect balance of light and creamy, combining fresh, flaky salmon with a zesty lemon-dill sauce and tender pasta. It’s a quick and elegant dish that’s packed with flavor, making it ideal for a weeknight dinner or a special occasion. The fresh dill and lemon give the dish a burst of freshness, while the cream and Parmesan (if using) add richness. It’s a simple yet impressive meal that will satisfy your taste buds and leave you feeling nourished.
Ingredients You’ll Need:
- 8 oz pasta (fettuccine, linguine, or your favorite type)
- 2 tbsp olive oil
- 1 lb salmon fillet, skin removed and cut into chunks
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup lemon juice (about 1 lemon)
- 2 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp lemon zest (for garnish)
How to Make Lemon Dill Salmon Pasta:
Making this Lemon Dill Salmon Pasta is as easy as boiling pasta, searing salmon, and creating a flavorful lemon-dill sauce. With just a few ingredients and simple steps, you’ll have a meal that’s both light and comforting.
Step-by-Step Instructions:
1. Cook the Pasta: Begin by cooking your pasta in a large pot of salted boiling water according to the package instructions until it’s al dente (firm to the bite). Once the pasta is cooked, drain it and set it aside while you prepare the salmon and sauce.
2. Cook the Salmon: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chunks of salmon and cook them for about 4-5 minutes, turning occasionally until the salmon is fully cooked and golden on the outside. Remove the salmon from the skillet and set it aside. Be careful not to overcook the salmon to keep it moist and tender.
3. Prepare the Lemon-Dill Sauce: In the same skillet, reduce the heat to medium and add the minced garlic, cooking it for about 1 minute until fragrant. Be sure not to let the garlic burn. Next, stir in the heavy cream, lemon juice, and fresh dill, bringing the sauce to a simmer. Allow the sauce to cook for 2-3 minutes until it slightly thickens.
4. Combine the Pasta with the Sauce: Add the cooked pasta into the skillet with the lemon-dill sauce. Gently toss the pasta to ensure that each strand is coated with the creamy sauce. If the sauce feels too thick, you can add a little pasta water to loosen it up.
5. Add the Salmon Back: Gently fold the cooked salmon chunks back into the skillet, being careful not to break them apart too much. Stir everything together and cook for an additional 2 minutes to heat the salmon through and marry the flavors.
6. Serve and Garnish: Serve the lemon dill salmon pasta immediately, garnished with freshly grated lemon zest for a zesty finish. Optionally, sprinkle some grated Parmesan cheese on top for added richness and depth of flavor.
Helpful Tips:
- Pasta Water: Reserve a bit of the pasta cooking water before draining. You can use this to thin out the sauce if it becomes too thick.
- Choose Fresh Dill: Fresh dill is key in this recipe for its bright flavor. Dried dill can be used in a pinch, but reduce the quantity by half.
- Don’t Overcook Salmon: Keep an eye on the salmon while it’s cooking. Overcooking can make it dry. The salmon should be just cooked through and still moist.
- Add Vegetables: For extra nutrition, consider adding vegetables like spinach, asparagus, or peas to the sauce.
Details:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Pescatarian
Notes:
- If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable or chicken broth.
- This recipe is versatile and works well with other types of fish like cod or shrimp.
- For a gluten-free option, use your favorite gluten-free pasta.
Frequently Asked Questions:
1. Can I use dried dill instead of fresh dill? Yes, if you don’t have fresh dill, you can substitute it with dried dill, but use half the amount since dried herbs are more concentrated.
2. Can I make this dairy-free? Yes, you can substitute the heavy cream with a dairy-free cream alternative, such as coconut cream or almond milk, though it will slightly alter the flavor.
3. Can I use pre-cooked salmon? Yes, if you have leftover cooked salmon, you can skip the salmon-cooking step and fold the pre-cooked salmon into the sauce at the end, allowing it to warm up.
4. What can I serve with this dish? This pasta pairs well with a light green salad or roasted vegetables on the side for a complete meal.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the pasta in a skillet over medium heat, adding a splash of water or broth to help loosen the sauce. Avoid reheating the salmon too many times to prevent it from drying out.
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Lemon Dill Salmon Pasta
Description
This Lemon Dill Salmon Pasta is a perfect balance of light and creamy, combining fresh, flaky salmon with a zesty lemon-dill sauce and tender pasta. It’s a quick and elegant dish that’s packed with flavor, making it ideal for a weeknight dinner or a special occasion.
Ingredients
- 8 oz pasta (fettuccine, linguine, or your favorite type)
- 2 tbsp olive oil
- 1 lb salmon fillet, skin removed and cut into chunks
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup lemon juice (about 1 lemon)
- 2 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp lemon zest (for garnish)
Instructions
1. Cook the Pasta: Begin by cooking your pasta in a large pot of salted boiling water according to the package instructions until it’s al dente (firm to the bite). Once the pasta is cooked, drain it and set it aside while you prepare the salmon and sauce.
2. Cook the Salmon: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chunks of salmon and cook them for about 4-5 minutes, turning occasionally until the salmon is fully cooked and golden on the outside. Remove the salmon from the skillet and set it aside. Be careful not to overcook the salmon to keep it moist and tender.
3. Prepare the Lemon-Dill Sauce: In the same skillet, reduce the heat to medium and add the minced garlic, cooking it for about 1 minute until fragrant. Be sure not to let the garlic burn. Next, stir in the heavy cream, lemon juice, and fresh dill, bringing the sauce to a simmer. Allow the sauce to cook for 2-3 minutes until it slightly thickens.
4. Combine the Pasta with the Sauce: Add the cooked pasta into the skillet with the lemon-dill sauce. Gently toss the pasta to ensure that each strand is coated with the creamy sauce. If the sauce feels too thick, you can add a little pasta water to loosen it up.
5. Add the Salmon Back: Gently fold the cooked salmon chunks back into the skillet, being careful not to break them apart too much. Stir everything together and cook for an additional 2 minutes to heat the salmon through and marry the flavors.
6. Serve and Garnish: Serve the lemon dill salmon pasta immediately, garnished with freshly grated lemon zest for a zesty finish. Optionally, sprinkle some grated Parmesan cheese on top for added richness and depth of flavor.
Notes
- If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable or chicken broth.
- This recipe is versatile and works well with other types of fish like cod or shrimp.
- For a gluten-free option, use your favorite gluten-free pasta.
