This creamy lemon salmon pasta is a luxurious yet simple dish that perfectly balances the richness of the cream with the brightness of lemon juice and zest. Tender, flaky salmon is served atop silky pasta coated in a flavorful sauce with a touch of arugula for freshness. This recipe is perfect for a dinner party or a special family meal!
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- Salmon Fillets: 6 (2 ½ to 3 ounces each, about 1 to 1 ¼ pounds total), preferably wild-caught King or Sockeye
- Kosher Salt: 2 ¼ teaspoons, divided
- Black Pepper: 1 teaspoon, divided
- Extra Virgin Olive Oil: 2 tablespoons, divided
- Unsalted Butter: 4 tablespoons, divided
- Minced Shallot: 1 tablespoon
- Garlic Cloves: 4, minced
- Dry White Wine or Seafood Stock: 1 cup
- Lemon Juice and Rinds: From 2 lemons (1/3 to 1/2 cup juice)
- Angel Hair Pasta: 1 pound
- Heavy Cream: 2 cups
- Arugula: 5 ounces (4 packed cups)
- Freshly Grated Parmesan Cheese: 1 cup
Directions
- Warm Your Oven: Set the oven to its lowest setting (about 150°F) to keep the salmon warm after cooking.
- Boil Pasta Water: Bring a large pot of salted water to a boil.
- Season the Salmon: Rub both sides of the salmon fillets with 1 teaspoon of salt and ½ teaspoon of pepper.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Place the salmon fillets skin-side up and sear for about 3 minutes until the flesh is opaque. Flip and cook for another 3 minutes. Transfer to a sheet pan and place in the oven to keep warm.
- Cook the Shallot: In the same pan, heat the remaining olive oil and 2 tablespoons of butter. Add the shallot and garlic, sautéing for about 3 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine and lemon juice, scraping up any browned bits with a wooden spoon. Add the lemon rinds and bring the mixture to a boil. Let the sauce reduce by half, about 3–4 minutes.
- Cook the Pasta: While the sauce reduces, add the angel hair pasta to the boiling water and cook for 4–5 minutes until al dente. Drain and set aside.
- Finish the Sauce: Remove the lemon rinds from the pan. Lower the heat and stir in the heavy cream and remaining butter. Let the sauce simmer for 2 minutes, then stir in the arugula until wilted. Add the Parmesan cheese and season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the sauce, tossing to coat evenly.
- Serve: Remove the salmon from the oven and place it on top of the pasta. Serve immediately with a sprinkle of Parmesan cheese if desired.
Serving Suggestions
- Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Serve alongside a fresh green salad with a light vinaigrette.
- Add a side of garlic bread or crusty French bread to soak up the creamy sauce.
- Garnish with additional lemon zest for an extra burst of freshness.
- Complete the meal with a simple dessert like lemon sorbet or panna cotta.
Cooking Tips
- Use fresh salmon fillets for the best flavor, preferably wild-caught King or Sockeye.
- To prevent overcooking, remove the salmon from the heat as soon as it flakes easily with a fork.
- Ensure the pasta is cooked al dente for the perfect texture when mixed with the sauce.
- If you prefer a thicker sauce, simmer the cream mixture longer to reduce it further.
- For a more vibrant flavor, add a pinch of red pepper flakes or fresh basil leaves to the sauce.
Nutritional Benefits
- Salmon: A great source of omega-3 fatty acids, essential for heart and brain health.
- Arugula: High in vitamins A, C, and K, supporting immunity and bone health.
- Lemon: Rich in vitamin C and antioxidants, promoting overall wellness.
- Parmesan Cheese: Adds calcium and protein to the dish.
Dietary Information
- Vegetarian: Not suitable due to the salmon, but the recipe can be adapted by substituting with roasted vegetables.
- Gluten-Free: Use gluten-free pasta.
- Nut-Free: Naturally nut-free.
Nutritional Facts (Per Serving)
- Calories: 620
- Protein: 33 g
- Fat: 35 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Sugar: 2 g
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended, as cream-based sauces tend to separate when frozen.
- Reheating: Warm in a skillet over low heat, adding a splash of cream or stock to refresh the sauce.
Why You’ll Love This Recipe
- Flavorful and Elegant: A perfect balance of creamy, tangy, and savory flavors.
- Quick and Easy: Ready in under 40 minutes, making it ideal for busy weeknights.
- Nutritious: Packed with omega-3s, protein, and fresh greens.
- Impressive Presentation: Looks and tastes like a restaurant-quality dish.
- Versatile: Customizable with different types of pasta or fish.
Conclusion
This Creamy Lemon Salmon Pasta is a comforting, flavorful dish that will quickly become a household favorite. The rich cream sauce, tender salmon, and fresh arugula combine beautifully for a meal that’s as nutritious as it is delicious. With easy preparation and an elegant presentation, it’s perfect for weeknight dinners or special occasions.
Try this recipe today and enjoy a restaurant-worthy dish in the comfort of your home!
Frequently Asked Questions
- Can I use a different type of fish? Yes, trout or cod are excellent alternatives to salmon.
- What can I substitute for white wine? Seafood stock, chicken broth, or water with a splash of vinegar works well.
- Can I use dried herbs instead of fresh arugula? Yes, but fresh greens add more flavor and texture.
- Is there a low-fat option? Substitute heavy cream with half-and-half or a light cream alternative.
- Can I use whole-grain pasta? Absolutely! Whole-grain pasta adds extra fiber and nutrients.
- How can I avoid overcooking the salmon? Sear on medium-high heat and remove as soon as it flakes easily with a fork.
- Can I make this dish dairy-free? Yes, use plant-based cream and vegan butter, and omit Parmesan cheese.
- Can I prepare the sauce in advance? Yes, but reheat it gently and add cream if it thickens.
- What’s the best way to zest a lemon? Use a microplane or fine grater, avoiding the bitter white pith.
- Can I freeze the cooked salmon? While possible, fresh salmon has the best flavor and texture.