Salmon Pasta With Lemon Cream Sauce

Key Ingredients & Substitutions

Pasta: Fettuccine or tagliatelle are perfect choices for this dish as they hold the creamy sauce well. You can also use spaghetti or even gluten-free pasta if needed.

Salmon: Fresh salmon gives the best flavor! If you’re looking for alternatives, you can use canned salmon or even shrimp, which cooks quickly.

Asparagus: Fresh asparagus adds a nice crunch and color, but you can substitute it with green beans or broccoli if you can’t find asparagus or prefer something different.

Heavy Cream: This creates the creamy sauce. If you’re looking for lighter options, you can use half-and-half or even coconut milk for a dairy-free version.

Parmesan Cheese: Grated Parmesan adds a lovely salty flavor. Pecorino Romano is a great substitute, or nutritional yeast can be used for a vegan option!

How Do I Cook Salmon Perfectly?

Cooking salmon is crucial for delicious results, and it’s simple! Here’s how:

• Preheat your skillet over medium-high heat before adding oil.
• Be sure to season the salmon well with salt and pepper. This enhances its flavor.
• Cook the salmon for 3-4 minutes per side. You want it to be golden brown on the outside and just opaque on the inside.
• Let the salmon rest a bit after cooking; this helps keep it moist.

Remember not to overcrowd the pan to get a nice sear! This way, your salmon will turn out perfectly every time.

What’s the Best Way to Make Lemon Cream Sauce?

The lemon cream sauce is what makes this pasta shine. Here are some tips:

• Start with medium heat to avoid curdling the cream. Add garlic after sautéing other veggies.
• Let the cream simmer gently and stir frequently to prevent sticking.
• Adjust the consistency by adding reserved pasta water as needed to achieve your desired sauce thickness.

Adding lemon zest gives an intense citrus aroma, so don’t skip it! This sauce goes well not just with pasta, but also with chicken and veggies.

How to Make Salmon Pasta With Lemon Cream Sauce

Ingredients You’ll Need:

For the Pasta:

• 8 oz fettuccine or tagliatelle pasta

For the Salmon:

• 2 tbsp olive oil
• 1 lb salmon fillet, skin removed and cut into chunks
• Salt and freshly ground black pepper, to taste

For the Vegetables:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup sun-dried tomatoes, sliced (optional)

For the Sauce:

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon

For Garnishing:

• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

How Much Time Will You Need?

This delicious Salmon Pasta with Lemon Cream Sauce takes about 30 minutes to make. You’ll have 10 minutes for prep, and the cooking time sits around 20 minutes. It’s quick enough for a weeknight dinner but fancy enough to impress guests!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Once boiling, add your fettuccine or tagliatelle pasta and cook according to the package instructions until it’s al dente. When done, drain the pasta but save about 1/2 cup of the pasta water for later. Set the drained pasta aside.

2. Sear the Salmon:

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season your salmon chunks generously with salt and pepper. Once the oil is hot, add the salmon to the skillet. Sear each side for about 3-4 minutes until the salmon is cooked through and has a beautiful golden color. Remove the salmon from the skillet and set it aside on a plate.

3. Sauté the Asparagus:

In that same skillet, add in the asparagus pieces. Sauté them for about 3-4 minutes until they are tender but still have a nice crunch. If you opted for sun-dried tomatoes, toss them in now and cook for another minute to warm through.

4. Make the Sauce:

Lower the heat to medium and add the minced garlic to the skillet. Cook it for about 30 seconds until it’s fragrant, but be careful not to burn it. Now, pour in the heavy cream while stirring well. Add the lemon zest and the juice from the lemon. Let this simmer gently for about 3-4 minutes until the sauce thickens a little bit.

5. Add Cheese and Combine:

Stir in the grated Parmesan cheese and mix until it’s melted and fully combined with the sauce. Taste it and season with more salt and pepper if you like. If the sauce is too thick, you can add a splash of the reserved pasta water to reach your desired consistency.

6. Combine Pasta and Salmon:

Add the cooked pasta to the skillet, along with a splash of the reserved pasta water. Gently toss everything together to coat the pasta in that lovely lemon cream sauce. Lastly, fold in the cooked salmon pieces, being careful not to break them up too much.

7. Serve and Enjoy:

Your Salmon Pasta with Lemon Cream Sauce is now ready! Serve it hot, garnished with chopped fresh parsley and lemon wedges on the side. Enjoy the creamy, zesty flavors of this delicious dish!

Dig in and savor every bite of your freshly made salmon pasta! 🐟🍋

Can I Use Frozen Salmon for This Recipe?

Yes, you can! Just be sure to thaw the salmon completely in the refrigerator before cooking. You can also use a microwave on the defrost setting if you’re short on time. Pat it dry before seasoning for the best results.

What Can I Substitute for Heavy Cream?

If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free version, coconut cream or cashew cream works well too! Just keep in mind that substituting might alter the richness slightly.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or cream to help loosen the sauce.

Can I Make This Recipe Vegetarian?

Absolutely! Simply omit the salmon and replace it with sautéed mushrooms or chickpeas for protein. You can also add extra vegetables like spinach or bell peppers to enhance the dish.