Description
Creamy lemon garlic pasta and Salmon combines juicy pan-seared salmon with tender pasta tossed in a silky Parmesan, garlic, and fresh lemon cream sauce. Ready in about 30 minutes, it’s an easy restaurant-style dinner for busy weeknights or special occasions.
Ingredients
Scale
For the Salmon
- 4 salmon fillets, about 5–6 oz each
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon lemon zest
- ½ teaspoon dried thyme
- ½ teaspoon all-purpose seasoning
For the Pasta
- 12 oz fettuccine, linguine, or tagliatelle
- Salt, for the pasta water
- ½ cup reserved pasta water
For the Creamy Lemon Garlic Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1 cup heavy cream
- ½ cup (60 g) freshly grated Parmesan cheese
- Zest of 1 lemon
- Juice of ½–1 lemon, to taste
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Paprika, to taste
- Oregano, to taste
- Chili flakes, optional
- Onion powder, to taste
- All-purpose seasoning, to taste
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Season the salmon: Pat the salmon fillets dry. Drizzle with olive oil and season with salt, pepper, paprika, garlic powder, onion powder, parsley, lemon zest, thyme, and all-purpose seasoning.
- Sear the salmon: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook the salmon for 3–4 minutes per side, or until golden and cooked to your preferred doneness. Spoon the melted butter over the salmon as it cooks. Transfer to a plate.
- Sauté the aromatics: Reduce the heat to medium. Add 1 tablespoon each of butter and olive oil to the same skillet. Add the onion and cook until softened, then add the garlic and cook for 30–60 seconds until fragrant.
- Make the sauce: Pour in the heavy cream and gently simmer for 2–3 minutes. Add lemon zest, juice from ½ lemon, black pepper, paprika, oregano, onion powder, all-purpose seasoning, and chili flakes if desired.
- Add Parmesan: Reduce the heat to low and gradually stir in the Parmesan until melted and the sauce is smooth. Stir in the chopped parsley.
- Combine: Add the cooked pasta and toss until evenly coated. Add reserved pasta water a little at a time if needed to create a smooth, silky consistency.
- Finish and serve: Taste and adjust the salt, pepper, or lemon juice. Divide the creamy pasta between four plates and top each serving with a salmon fillet. Garnish with parsley, lemon zest, Parmesan, or chili flakes and serve immediately.
Notes
- Pat the salmon dry before seasoning to help create a golden crust.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Keep the cream at a gentle simmer rather than a hard boil.
- Add Parmesan over low heat to reduce the chance of a grainy sauce.
- Start with half a lemon and add more juice after tasting.
- Don’t discard the pasta water. Its starch helps loosen the sauce while keeping it creamy.
- Salmon thickness varies, so cooking time may need adjusting.
- For leftovers, reheat gently with a splash of milk or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop, Pan-Seared
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with ¼ of the pasta
- Calories: ~1,010 kcal
- Sugar: ~6 g
- Sodium: ~750 mg
- Fat: ~67 g
- Saturated Fat: ~26 g
- Unsaturated Fat: ~36 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~65 g
- Fiber: ~3 g
- Protein: ~46 g
- Cholesterol: ~190 mg