Salmon Pasta

What is Salmon Pasta?

Salmon pasta is a flavorful seafood pasta recipe that combines tender pieces of salmon with a creamy sauce and your choice of pasta noodles like fettuccine, linguine, or spaghetti. Think of it as a salmon linguine or salmon fettuccine Alfredo, but with a healthier approach using simple, real ingredients. This dish is perfect for salmon meal ideas that are both hearty and wholesome, bringing a fresh seafood twist to your pasta night.

Ingredients

• 8 oz fettuccine or linguine pasta
• 2 tablespoons olive oil
• 1 lb salmon fillet, skin removed and cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup low-fat milk (or cream for a richer sauce)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Zest of 1 lemon
• 1/2 cup peas (optional, for a pop of color and sweetness)

Kitchen Equipment Needed

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander
• Measuring cups and spoons
• Wooden spoon or spatula
• Chef’s knife
• Cutting board

How to Make Salmon Pasta

Step 1:

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Step 2:

While pasta cooks, heat olive oil in a large skillet over medium heat.

Step 3:

Add the salmon pieces to the skillet and season with salt and pepper. Cook for about 3-4 minutes on each side until salmon is cooked through and lightly browned. Remove salmon and set aside.

Step 4:

In the same skillet, add minced garlic and cook for 1 minute until fragrant.

Step 5:

Pour in the milk and bring to a gentle simmer, scraping any browned bits from the skillet.

Step 6:

Stir in Parmesan cheese, lemon juice, red pepper flakes, salt, and pepper. Let the sauce thicken slightly, about 2-3 minutes.

Step 7:

Add the cooked pasta, salmon, peas (if using), lemon zest, and chopped parsley to the skillet. Toss everything gently to combine and heat through.

Step 8:

Adjust seasoning as needed, then serve hot with extra Parmesan if you like.

Some Tips!

• Don’t overcook the salmon; it should be just cooked through to stay tender.
• Use fresh lemon zest to brighten the flavors.
• Swap heavy cream for low-fat milk to keep this salmon pasta recipe healthy.
• Add peas or spinach for extra color and nutrients.
• Leftover salmon pasta reheats well with a splash of milk to keep it creamy.

How to Store Leftovers

Store any leftover salmon pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the sauce.

What to Eat With

This salmon pasta is great paired with a crisp green salad or roasted veggies on the side, Bonus- if You make Dill Gin Tonic for Yourself. For more seafood pasta recipes, you might enjoy a light shrimp scampi or a zesty crab linguine. And if you’re in the mood for a hearty bake, a salmon pasta bake is a comforting family-friendly option.

FAQ

Conclusion

Salmon pasta is a fantastic way to enjoy a quick, healthy, and delicious seafood meal that feels a little special but is easy enough for any night. Whether you’re craving salmon fettuccine Alfredo or a simple salmon spaghetti dish, this salmon pasta recipe has you covered for nourishing comfort. Give it a try, and I bet it’ll become one of your go-to salmon meals for busy weeknights.

Salmon Pasta

Recipe by SarahCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

520

kcal

Total time

30

minutes

This creamy salmon pasta recipe is quick, comforting, and perfect for busy weeknights. Made with tender salmon, pasta, and a light creamy sauce, it’s an easy seafood dinner the whole family will love.

Ingredients

• 8 oz fettuccine or linguine pasta
  2 tablespoons olive oil
  1 lb salmon fillet, skin removed and cut into bite-sized pieces
  3 cloves garlic, minced
  1 cup low-fat milk (or cream for richer sauce)
  1/2 cup grated Parmesan cheese
  1 tablespoon lemon juice
  Zest of 1 lemon
  1/4 teaspoon red pepper flakes (optional)
  Salt and freshly ground black pepper, to taste
  2 tablespoons fresh parsley, chopped
  1/2 cup peas (optional)

Directions

• Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
• Cook the salmon in olive oil over medium heat, seasoning with salt and pepper, until just cooked through. Remove from skillet.
• Make the sauce by sautéing garlic, then adding milk, Parmesan, lemon juice, red pepper flakes, salt, and pepper. Simmer until slightly thickened.
• Combine everything by adding pasta, salmon, peas (if using), lemon zest, and parsley. Toss gently, adjust seasoning, and serve warm.
  
  

Notes

• Do not overcook the salmon to keep it tender and flaky.
  Low-fat milk keeps the recipe lighter; heavy cream makes it richer.
  Peas or spinach add extra color and nutrients.
  Leftovers reheat best with a splash of milk to loosen the sauce.
  Frozen salmon works well if fully thawed and patted dry.