Tired of the same old dinner routine? You’re in luck! We’ve gathered 29 irresistible salmon pasta recipes that are perfect for fish lovers looking to spice up their weeknight meals. From creamy comfort dishes to light, seasonal favorites, there’s something here to satisfy every craving. Dive in and discover your new go-to recipe!
Creamy Lemon Dill Salmon Pasta
Gather around for a cozy dinner idea that’s as easy as it is delicious. You’ll love this creamy lemon dill salmon pasta—it’s fresh, comforting, and ready in no time. Perfect for a busy weeknight when you want something special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 1 lb
– Fettuccine pasta – 12 oz
– Heavy cream – 1 cup
– Lemon juice – 3 tbsp
– Fresh dill – ¼ cup, chopped
– Garlic – 3 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, pat the salmon fillets dry with paper towels to ensure a crisp sear.
4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
5. Season the salmon fillets with ½ tsp of salt and ¼ tsp of black pepper.
6. Place the salmon in the skillet, skin-side down, and cook for 5–6 minutes until the skin is crispy and golden.
7. Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 145°F, then remove it from the skillet and set aside.
8. In the same skillet, reduce the heat to medium and add the remaining 1 tbsp of olive oil.
9. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
10. Pour in the heavy cream and lemon juice, stirring constantly to combine.
11. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
12. Flake the cooked salmon into bite-sized pieces, discarding the skin.
13. Drain the cooked pasta and add it directly to the skillet with the cream sauce.
14. Toss the pasta in the sauce until evenly coated.
15. Stir in the chopped fresh dill and the remaining ½ tsp of salt and ¼ tsp of black pepper.
16. Gently fold in the flaked salmon until just combined.
Packed with bright lemon and herbaceous dill, this pasta has a lusciously creamy texture that clings to every noodle. The salmon stays tender and flaky, adding a rich, savory note. Try serving it with a simple side salad or crusty bread to soak up every last bit of sauce—it’s a meal that feels indulgent yet totally doable any night of the week.
Garlic Butter Salmon and Spinach Pasta
Venturing into a cozy weeknight dinner? This garlic butter salmon and spinach pasta is your answer—it’s rich, comforting, and comes together in one pan. You’ll love how the buttery salmon flakes into the pasta, and the spinach wilts right in for a complete meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic – 4 cloves, minced
– Unsalted butter – 4 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Lemon juice – 2 tbsp
– Pasta – 12 oz (like fettuccine)
– Baby spinach – 5 oz
– Parmesan cheese – ½ cup, grated
Instructions
1. Pat the salmon fillets dry with paper towels, then season both sides with ½ tsp salt and ¼ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the salmon skin-side down in the skillet and cook for 5 minutes without moving to get a crispy skin.
4. Flip the salmon and cook for another 4 minutes until the internal temperature reaches 145°F, then transfer to a plate.
5. In the same skillet, add the remaining 1 tbsp olive oil and reduce heat to medium.
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
8. Stir in the heavy cream, lemon juice, remaining ½ tsp salt, and ¼ tsp black pepper, then bring to a simmer.
9. Add the pasta to the skillet, tossing to coat in the sauce, and cook for 8–10 minutes until al dente, stirring occasionally.
10. Fold in the baby spinach and cook for 2 minutes until just wilted.
11. Return the salmon to the skillet, breaking it into large flakes with a fork, and stir gently to combine.
12. Remove from heat and stir in the parmesan cheese until melted and creamy.
Look at that creamy, garlicky pasta hugging tender salmon flakes—it’s a texture dream with a bright lemon kick. Serve it straight from the skillet for a rustic touch, or top with extra parmesan and a sprinkle of fresh herbs if you’re feeling fancy.
Pesto Salmon Pasta with Cherry Tomatoes
Tired of the same old weeknight dinners? This pesto salmon pasta with cherry tomatoes is a game-changer—it’s fresh, flavorful, and comes together in about 30 minutes. You’ll love how the crispy salmon and sweet tomatoes pair with that vibrant pesto sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta – 12 oz
– Cherry tomatoes – 2 cups
– Pesto – ½ cup
– Parmesan cheese – ¼ cup
Instructions
1. Preheat your oven to 400°F.
2. Pat the salmon fillets dry with paper towels to help them crisp up in the oven.
3. Place the salmon on a baking sheet, drizzle with 1 tbsp olive oil, and season with ½ tsp salt and ¼ tsp black pepper.
4. Bake the salmon for 12–15 minutes, until it flakes easily with a fork.
5. While the salmon bakes, bring a large pot of salted water to a boil.
6. Add the pasta and cook according to package directions until al dente, usually 8–10 minutes.
7. Drain the pasta, reserving ½ cup of the pasta water to help thin the sauce later if needed.
8. Heat 1 tbsp olive oil in a large skillet over medium heat.
9. Add the cherry tomatoes and cook for 5–7 minutes, until they start to burst and release their juices.
10. Flake the baked salmon into bite-sized pieces and add it to the skillet with the tomatoes.
11. Stir in the pesto and cooked pasta, tossing everything together until well coated.
12. If the sauce seems too thick, gradually add the reserved pasta water until it reaches your desired consistency.
13. Season with the remaining ½ tsp salt and ¼ tsp black pepper, then sprinkle with Parmesan cheese.
14. Serve immediately while warm.
Creamy pesto clings to every strand of pasta, while the salmon adds a rich, flaky texture that contrasts beautifully with the juicy tomatoes. For a fun twist, try serving it with a squeeze of lemon or a sprinkle of fresh herbs like basil.
Spicy Cajun Salmon Pasta
Unexpectedly craving something bold and comforting? You’ve found your answer with this spicy Cajun salmon pasta—it’s a flavor-packed weeknight dinner that comes together in no time. Think creamy, zesty sauce clinging to tender pasta and flaky salmon, all with a kick that’ll wake up your taste buds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 1 lb
– Olive oil – 2 tbsp
– Cajun seasoning – 2 tbsp
– Garlic – 3 cloves, minced
– Heavy cream – 1 cup
– Chicken broth – ½ cup
– Lemon juice – 2 tbsp
– Penne pasta – 12 oz
– Salt – ½ tsp
– Parsley – ¼ cup, chopped
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, pat the salmon fillets dry with paper towels to ensure a crisp sear.
4. Rub the salmon fillets evenly with 1 tbsp of Cajun seasoning on both sides.
5. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the salmon fillets in the skillet skin-side down and cook for 4–5 minutes without moving to get a golden crust.
7. Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 145°F, then transfer to a plate and set aside.
8. In the same skillet, add the remaining 1 tbsp of olive oil and reduce the heat to medium.
9. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
10. Pour in the heavy cream, chicken broth, and lemon juice, stirring to combine.
11. Sprinkle in the remaining 1 tbsp of Cajun seasoning and ½ tsp of salt, then bring the sauce to a simmer for 5 minutes until slightly thickened.
12. Drain the cooked pasta and add it directly to the skillet, tossing to coat in the sauce.
13. Flake the cooked salmon into large chunks and gently fold it into the pasta.
14. Remove from heat and stir in the chopped parsley.
Just serve it hot straight from the skillet for that cozy, family-style feel—the creamy sauce clings beautifully to the pasta, while the Cajun spice adds a smoky heat that balances the rich salmon. Try topping it with extra lemon zest or a sprinkle of red pepper flakes if you want to amp up the zing.
Smoked Salmon Tagliatelle with Capers
Gather around, friends—I’ve got a pasta dish that’s as easy as it is elegant. You’ll love how the smoky salmon and briny capers come together in minutes. It’s perfect for a quick weeknight dinner that still feels special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Tagliatelle – 12 oz
– Smoked salmon – 8 oz, flaked
– Heavy cream – 1 cup
– Butter – 2 tbsp
– Capers – 2 tbsp, drained
– Lemon – 1, juiced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tagliatelle to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring constantly to prevent scorching.
5. Reduce the heat to low and stir in the flaked smoked salmon and drained capers, cooking for 2–3 minutes until warmed through.
6. Squeeze the lemon juice directly into the skillet and season with salt and black pepper, stirring to combine.
7. Drain the cooked tagliatelle, reserving ½ cup of the pasta water.
8. Add the drained pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, stir in the reserved pasta water 1–2 tbsp at a time until creamy.
9. Remove from heat and serve immediately.
The pasta is luxuriously creamy with tender flakes of salmon and pops of salty capers. For a fresh twist, top it with a sprinkle of chopped dill or serve alongside a crisp green salad.
Salmon Alfredo Pasta Bake
Haven’t you had those nights where you just want something cozy and comforting without spending hours in the kitchen? This salmon alfredo pasta bake is your answer. It’s rich, creamy, and comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Penne pasta – 12 oz
– Salmon fillets – 1 lb
– Butter – ¼ cup
– Heavy cream – 1 cup
– Garlic – 3 cloves, minced
– Parmesan cheese – 1 cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
– Mozzarella cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the penne pasta to the boiling water and cook for 10 minutes, or until al dente.
4. While the pasta cooks, pat the salmon fillets dry with paper towels.
5. Season the salmon with ½ tsp of salt and ¼ tsp of black pepper.
6. Heat a large oven-safe skillet over medium-high heat.
7. Add 1 tbsp of butter to the skillet.
8. Place the salmon fillets in the skillet, skin-side down.
9. Cook the salmon for 4 minutes without moving it to get a crispy skin.
10. Flip the salmon and cook for another 3 minutes, or until it flakes easily with a fork.
11. Remove the salmon from the skillet and set it aside on a plate.
12. Drain the cooked pasta and set it aside.
13. In the same skillet, melt the remaining butter over medium heat.
14. Add the minced garlic and cook for 1 minute, until fragrant.
15. Pour in the heavy cream and bring it to a gentle simmer.
16. Stir in the grated parmesan cheese until the sauce is smooth.
17. Season the sauce with the remaining salt and black pepper.
18. Flake the cooked salmon into large chunks, discarding the skin.
19. Add the cooked pasta and flaked salmon to the skillet with the alfredo sauce.
20. Gently toss everything together until well combined.
21. Sprinkle the shredded mozzarella cheese evenly over the top.
22. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is bubbly and golden brown.
23. Remove the skillet from the oven and let it cool for 5 minutes before serving.
Really, the magic is in that creamy sauce clinging to every noodle, with tender salmon pieces throughout. The top gets beautifully crispy with melted cheese, making each bite a perfect mix of textures. Try serving it straight from the skillet with a simple green salad on the side for a complete meal that feels special but is so easy to pull off.
Lemon Asparagus Salmon Pasta
Craving something fresh and flavorful that comes together fast? This lemon asparagus salmon pasta is your answer. You’ll love how the bright lemon and tender asparagus pair with rich salmon in a simple yet satisfying dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Pasta – 12 oz
– Salmon fillets – 1 lb
– Asparagus – 1 lb
– Lemon – 1
– Garlic – 2 cloves
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Parmesan cheese – ½ cup
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the salmon in the skillet skin-side down and cook for 4-5 minutes until the skin is crispy.
6. Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F, then transfer to a plate.
7. Trim the tough ends off the asparagus and cut the spears into 2-inch pieces.
8. In the same skillet, add the remaining 1 tbsp olive oil and reduce heat to medium.
9. Add the asparagus and cook for 5-6 minutes, stirring occasionally, until bright green and tender-crisp.
10. Mince the garlic and add it to the skillet, cooking for 30 seconds until fragrant.
11. Drain the cooked pasta, reserving ½ cup of the pasta water.
12. Add the pasta to the skillet with the asparagus and garlic.
13. Zest the lemon and squeeze 2 tbsp of juice directly into the skillet.
14. Flake the cooked salmon into large chunks and gently fold it into the pasta mixture.
15. Gradually add the reserved pasta water, 2 tbsp at a time, until the sauce lightly coats the pasta.
16. Stir in the grated Parmesan cheese until melted and combined.
17. Season with the remaining ½ tsp salt and ¼ tsp black pepper.
Zesty lemon brightens every bite, while the flaky salmon and crisp asparagus create a delightful texture contrast. Try serving it with extra lemon wedges for squeezing or a sprinkle of fresh herbs like dill or parsley to make it your own.
Mushroom and Salmon Fettuccine
Venturing into a cozy pasta night? This mushroom and salmon fettuccine is your answer—creamy, savory, and ready in under 30 minutes. You’ll love how the rich salmon pairs with earthy mushrooms in a simple, satisfying sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Fettuccine – 12 oz
– Salmon fillets – 1 lb
– Cremini mushrooms – 8 oz
– Heavy cream – 1 cup
– Garlic – 3 cloves
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: check a strand a minute early to avoid overcooking).
3. While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the salmon in the skillet, skin-side down, and cook for 4–5 minutes until the skin is crispy and the flesh is opaque halfway up.
6. Flip the salmon and cook for another 3–4 minutes until fully opaque and flaky, then transfer to a plate and set aside (tip: let it rest to keep it moist).
7. In the same skillet, add the remaining 1 tbsp olive oil and reduce the heat to medium.
8. Add the sliced cremini mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.
9. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant (tip: don’t let it burn or it’ll turn bitter).
10. Pour in the heavy cream, stirring to combine, and simmer for 3–4 minutes until slightly thickened.
11. Drain the cooked fettuccine and add it directly to the skillet, tossing to coat in the sauce.
12. Flake the cooked salmon into large chunks and gently fold it into the pasta along with the chopped parsley.
13. Season with the remaining ½ tsp salt and ¼ tsp black pepper, tossing everything together until well mixed.
Just imagine that first bite: silky fettuccine coated in a creamy mushroom sauce, with tender salmon flakes adding a savory depth. Serve it straight from the skillet for a rustic touch, or garnish with extra parsley for a pop of color—it’s comfort food that feels effortlessly elegant.
Sun-Dried Tomato and Salmon Linguine
Nailing a restaurant-quality pasta dish at home is easier than you think. This sun-dried tomato and salmon linguine is your new go-to for a quick, impressive dinner. It’s packed with flavor and comes together in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Linguine – 12 oz
– Salmon fillets – 1 lb
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Sun-dried tomatoes in oil – ½ cup
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup
– Fresh basil – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Place the salmon fillets skin-side down in the skillet and cook for 5 minutes without moving them to get a crispy skin.
6. Flip the salmon and cook for another 4 minutes until the internal temperature reaches 145°F, then transfer to a plate and flake into large chunks with a fork.
7. In the same skillet, add the remaining 1 tbsp olive oil and reduce the heat to medium.
8. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant but not browned.
9. Chop the sun-dried tomatoes and add them to the skillet along with their oil, stirring for 30 seconds.
10. Pour in the heavy cream and bring to a simmer, stirring constantly for 2 minutes until slightly thickened.
11. Drain the cooked linguine, reserving ½ cup of the pasta water.
12. Add the drained linguine and flaked salmon to the skillet with the cream sauce.
13. Grate the Parmesan cheese directly into the skillet and toss everything together, adding reserved pasta water 1 tbsp at a time if the sauce seems too thick.
14. Chop the fresh basil and stir it into the pasta just before serving.
15. Season with the remaining ½ tsp salt and ¼ tsp black pepper, tossing to combine.
The creamy sauce clings perfectly to each strand of linguine, with the rich salmon and tangy sun-dried tomatoes creating a balanced bite. For a fresh twist, try serving it with a simple arugula salad on the side to cut through the richness.
Zucchini Noodles with Salmon and Cream Sauce
Ready for a quick, healthy dinner that feels fancy? This zucchini noodle dish with salmon and a creamy sauce is your answer. You’ll love how simple it is to pull together on a busy weeknight.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Zucchini – 2 medium
– Salmon fillets – 2 (about 6 oz each)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Garlic – 2 cloves, minced
– Heavy cream – ½ cup
– Parmesan cheese – ¼ cup, grated
– Fresh dill – 1 tbsp, chopped
Instructions
1. Spiralize the zucchini into noodles using a spiralizer or julienne peeler, then set them aside on paper towels to drain excess moisture—this prevents a watery sauce.
2. Pat the salmon fillets dry with paper towels, then season both sides evenly with ¼ tsp salt and ⅛ tsp black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Place the salmon fillets skin-side down in the skillet and cook for 4–5 minutes until the skin is crispy and golden.
5. Flip the salmon carefully with a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F, then transfer to a plate.
6. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant—be careful not to burn it.
7. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a whisk.
8. Add the grated Parmesan cheese and remaining ¼ tsp salt and ⅛ tsp black pepper, whisking until the cheese melts and the sauce thickens slightly, about 2 minutes.
9. Stir in the zucchini noodles and cook for 2–3 minutes, tossing gently with tongs until just tender but still al dente—overcooking makes them mushy.
10. Remove the skillet from heat and fold in the chopped fresh dill.
11. Divide the zucchini noodles and sauce between two plates, top with the salmon fillets, and serve immediately.
Get ready to enjoy a dish that’s light yet satisfying, with the zucchini noodles offering a fresh crunch against the rich, creamy sauce and flaky salmon. For a fun twist, try adding a squeeze of lemon juice or swapping the dill for basil to brighten the flavors.
Salmon Pasta with Avocado and Lime
Let’s make a quick, zesty dinner that feels fancy but comes together in a flash. You’ll love how the creamy avocado and bright lime balance the rich salmon in this easy pasta dish—it’s a weeknight lifesaver.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 1 lb
– Pasta – 12 oz
– Avocado – 1 large
– Lime – 1
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 10 minutes.
3. While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the salmon in the skillet skin-side down and cook for 4 minutes without moving to get a crispy skin.
6. Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. Remove the salmon from the skillet and set aside on a plate to rest.
8. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
9. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant but not browned.
10. Drain the cooked pasta and add it directly to the skillet with the garlic, tossing to coat.
11. Flake the rested salmon into bite-sized pieces and gently fold it into the pasta.
12. Dice the avocado and juice the lime, adding both to the pasta just before serving to prevent browning.
13. Toss everything together gently until combined and serve immediately.
Now, dig in! The pasta is wonderfully creamy from the avocado, with a tangy kick from the lime that cuts through the richness of the salmon. For a fun twist, try serving it in bowls topped with extra lime wedges or a sprinkle of fresh herbs—it’s a vibrant, satisfying meal that’s sure to impress.
Herb-Infused Salmon and Pea Pasta
You know those days when you want something fancy-feeling but don’t want to spend all night in the kitchen? Yeah, this herb-infused salmon and pea pasta is exactly that kind of magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 1 lb
– Fresh dill – ¼ cup, chopped
– Fresh parsley – ¼ cup, chopped
– Lemon – 1
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Pasta – 12 oz
– Frozen peas – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Pat the salmon fillets dry with paper towels and place them on a baking sheet lined with parchment paper.
3. Zest the lemon and set the zest aside, then cut the lemon in half.
4. Squeeze the juice from one lemon half over the salmon fillets.
5. In a small bowl, mix the chopped dill, chopped parsley, 1 tbsp of olive oil, and half of the lemon zest.
6. Spread the herb mixture evenly over the top of each salmon fillet.
7. Bake the salmon in the preheated oven for 12–15 minutes, until it flakes easily with a fork. (Tip: For extra flavor, let the herb mixture sit on the salmon for 5 minutes before baking.)
8. While the salmon bakes, bring a large pot of salted water to a boil.
9. Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 10 minutes.
10. In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat.
11. Add the minced garlic to the skillet and cook for 1 minute, until fragrant but not browned.
12. Add the frozen peas to the skillet and cook for 3–4 minutes, until heated through.
13. Drain the cooked pasta, reserving ½ cup of the pasta water.
14. Add the drained pasta to the skillet with the peas and garlic.
15. Flake the baked salmon into large chunks and add it to the skillet.
16. Pour in the reserved pasta water and squeeze the juice from the remaining lemon half over everything.
17. Toss everything together gently over low heat for 1–2 minutes until well combined and slightly saucy. (Tip: The pasta water helps create a light, clingy sauce without adding cream.)
18. Season with salt and black pepper, then remove from heat.
19. Garnish with the remaining lemon zest before serving. (Tip: For a fresh finish, add a sprinkle of extra chopped herbs right at the end.)
Flaky salmon melts into the pasta, while the peas add a sweet pop and the herbs bring a bright, garden-fresh flavor. Serve it straight from the skillet for a cozy family meal, or plate it up with a simple side salad to make it feel extra special.
Conclusion
Kitchens across North America will be filled with delicious aromas thanks to these 29 irresistible salmon pasta recipes. From quick weeknight dinners to impressive weekend feasts, there’s a perfect dish for every fish lover. We hope you find a new favorite! Don’t forget to leave a comment with which recipe you tried, and share this roundup with your friends on Pinterest. Happy cooking!
