Lemon Dill Salmon Pasta
A quick and creamy salmon pasta with lemon and dill, ready in under 30 minutes. Perfect for a light yet satisfying dinner packed with flavor and nutrients.
Ingredients
- ½ lb fresh salmon fillet skin-on or skinless
- Salt & black pepper to taste
- 2 tbsp all-purpose flour for dredging
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- ¼ cup chicken broth or dry white wine
- ½ cup heavy cream
- 1 tbsp fresh dill chopped (or 1 tsp dried dill)
- 1 tsp lemon juice + ½ tsp lemon zest
- 4 oz uncooked fettuccine or pasta of choice
- Optional: parsley grated parmesan for garnish
Instructions
- Boil salted water and cook pasta until al dente. Drain and set aside.
- Season salmon with salt and pepper, dredge lightly in flour.
- Heat olive oil and butter in a skillet. Sear salmon 2–3 min per side. Set aside.
- In the same pan, add garlic and deglaze with wine or broth.
- Stir in cream, dill, and lemon juice. Simmer 2–3 minutes.
- Flake salmon into pieces, return to pan, and add pasta.
- Toss to combine and garnish with parsley and lemon zest.
Notes
- Use fresh dill for the best flavor.
- Avoid substituting milk for cream to prevent curdling.
- Add spinach, peas, or asparagus for extra veggies.
- Reserve a few tablespoons of pasta water to adjust sauce consistency if needed.