Looking for the best creamy lemon salmon pasta recipe? This dish combines tender pan-seared salmon, perfectly cooked linguine, and a rich yet refreshing lemon cream sauce for the ultimate weeknight dinner. It’s light, zesty, and comforting—all at the same time. With just a few simple ingredients like garlic, lemon juice, cream, and salmon fillets, you can create a restaurant-quality pasta meal at home in only 30 minutes. This creamy lemon salmon pasta is ideal for busy evenings when you want something quick, satisfying, and packed with flavor. Whether you’re a seafood lover or just craving something new, this easy salmon pasta recipe is guaranteed to impress.
Why You’ll Love This Salmon Pasta
This creamy lemon salmon pasta checks all the boxes:
✅ Flavorful and filling
✅ Packed with protein
✅ Bright, fresh, and beautifully balanced
What sets it apart? The layers of flavor. The salmon is oven-baked with a bold spice rub, while the sauce is built from a dreamy combo of cream, lemon juice, and sweet sun-dried tomatoes. Spinach adds a pop of color and a healthy touch.
It’s also incredibly flexible! Use your favorite pasta—penne, fettuccine, linguine—they all work here. You can also adjust the richness of the sauce based on your preferences (or what’s in your fridge).
This recipe is perfect for weeknight dinners or cozy weekends when you want something impressive without the fuss. Serve it solo, or add a green salad and crusty bread for a full-on feast.
Ingredients for Creamy Lemon Salmon Pasta
Every ingredient in this dish brings something special—from bright citrus to rich creaminess and bold, savory salmon. Here’s what you’ll need to make this weeknight-friendly yet totally elegant pasta:
- Salmon – Use skin-on salmon fillets for the best flavor and texture. Don’t forget to check for and remove any pin bones before cooking!
- Spices – You’ll create a simple but flavorful rub using salt, garlic powder, smoked paprika, onion powder, black pepper, and a touch of cayenne pepper (optional, for a little kick!).
- Lemon – Fresh lemon juice is key to balancing the richness of the cream. You’ll need the juice from 2 lemons total.
- Unsalted butter – Adds richness without overwhelming the other flavors. Stick with unsalted to better control the seasoning.
- Pasta – We love using fettuccine, but this recipe works beautifully with spaghetti, linguine, or even shorter shapes like penne or farfalle.
- Sun-dried tomatoes – Go for the ones packed in oil for the best flavor and soft texture.
- All-purpose flour – Used to create a simple roux that thickens the creamy sauce.
- Broth – Chicken broth (either low-sodium or regular) adds depth, but vegetable broth works well too.
- Heavy cream – For that luscious, creamy texture that clings perfectly to every strand of pasta.
- Freshly grated parmesan cheese – Melts like a dream into the sauce and adds savory depth. Skip the pre-shredded stuff for best results!
- Greens – We love using spinach, but feel free to swap in kale or arugula if you like a bit more bite.
Kitchen Tools You’ll Need
Before you start cooking, here’s a quick checklist of helpful tools to make the process smooth and stress-free:
- Large pot + colander – For boiling and draining the pasta.
- Half sheet baking tray – Perfect for roasting the salmon evenly.
- Large skillet or cast iron pan – You’ll use this to build the creamy, flavorful sauce.
- Whisk – For creating a smooth roux and mixing the sauce.
- Wooden spoon – Gentle and effective for stirring everything together.
- Tongs – Handy for tossing the pasta and greens at the end.
Having everything within reach makes this recipe come together like a dream.
How to Make Creamy Lemon Salmon Pasta
This dish comes together in a few easy steps. While the pasta cooks and the salmon bakes, you’ll build the sauce—so everything is ready to serve at the same time!
1. Cook the Pasta
Bring a large pot of salted water to a boil over medium-high heat. Add your choice of pasta—fettuccine, penne, farfalle, or any favorite shape works perfectly with the creamy sauce.
Cook according to package directions until al dente, meaning the pasta is cooked through but still has a slight bite.
Drain the pasta, drizzle lightly with olive oil to prevent sticking, and set aside while you prep the rest.
2. Season and Bake the Salmon
While the pasta is cooking, mix up your salmon seasoning. In a small bowl, combine:
- Salt
- Garlic powder
- Smoked paprika
- Onion powder
- Black pepper
- A pinch of cayenne pepper (optional)
Place the salmon skin-side down on a foil-lined baking sheet. Drizzle with fresh lemon juice, then sprinkle the seasoning evenly over the top. Add small pats of butter across the surface for richness.
Fold the sides of the foil up to create a loose “boat,” leaving the top of the salmon exposed.
Bake in a preheated oven at 400°F (200°C) for 12–15 minutes, or until the salmon is mostly opaque and flakes easily with a fork. It should reach an internal temp of 125–135°F for that perfect, moist texture.
3. Make the Creamy Lemon Sauce
In a large skillet or cast iron pan, melt butter with a drizzle of olive oil over medium heat. Once the butter is fully melted and the pan is hot, add minced garlic and sun-dried tomatoes. Sauté for about 30 seconds, stirring occasionally to release all the aromatic flavor.
Sprinkle in the flour and stir constantly for about 1 minute to form a quick roux.
Lower the heat to low, then slowly whisk in the chicken broth and heavy cream. Add a pinch of salt and whisk until smooth and fully combined.
Turn the heat back up to medium-high and bring the sauce to a gentle simmer. Cook for about 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Reduce the heat again to low, then stir in the fresh lemon juice and grated Parmesan cheese, mixing until the cheese melts and the sauce becomes luxuriously creamy.
4. Finish and Serve
Add the cooked pasta straight into the sauce, followed by a handful of fresh spinach. Toss everything together until the pasta is well coated and the spinach is just wilted—this should take 1–2 minutes.
Now, gently flake the baked salmon into large chunks. Add it to the pasta and carefully fold everything together so the salmon stays nice and tender.
Taste and adjust with a bit more salt, pepper, or another squeeze of lemon juice for brightness.
💡 Tips & Tricks for the Best Creamy Lemon Salmon Pasta
1. Season your pasta water generously.
Salted pasta water is key to bringing out the full flavor of your noodles—don’t skip this step!
2. Cook pasta until just al dente.
Overcooked pasta can turn gummy. Boil until it’s still slightly firm in the center. It will finish cooking in the sauce for that perfect, silky texture.
3. Flake salmon into big chunks.
When mixing everything together, the salmon will naturally break into smaller pieces. Start with larger flakes to keep the texture meaty and satisfying.
4. Brighten with fresh herbs.
For an extra layer of freshness, top your dish with chopped basil, parsley, or even fresh dill before serving. It’s a quick way to elevate the flavor!
❓ Frequently Asked Questions
1. Is it better to bake or pan-fry the salmon?
We prefer baking the salmon—it’s more hands-off and lets you prep the sauce and pasta while it cooks. That said, pan-frying works too if you prefer a crispier exterior.
2. Can I use different greens?
Absolutely!
- Spinach is the easiest and quickest to wilt.
- Arugula gives a peppery flavor but wilts very quickly, so stir it in just before serving.
- Kale works well too, just give it a few more minutes to soften.
3. Can I make this dish ahead of time?
This recipe is best served fresh, since the creamy sauce doesn’t reheat well. However, you can prep the salmon in advance! Bake and flake the salmon up to 2 days ahead, then store it in an airtight container in the fridge. When ready to eat, make the pasta and sauce fresh for the best flavor and texture.
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✨ Quick. Easy. Always tasty.
The Best Creamy Lemon Salmon Pasta Recipe
Description
This Creamy Lemon Salmon Pasta is a quick and easy dinner packed with bold flavor! Tender, flaky salmon is baked to perfection, then tossed with fettuccine in a rich, lemony cream sauce with sun-dried tomatoes, spinach, and parmesan. It’s a restaurant-worthy meal that’s perfect for busy weeknights or cozy date nights at home—ready in just 30 minutes!
salmon
pasta
Instructions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook pasta according to the directions on the package, until al dente. Drain and toss pasta with a light drizzle of olive oil to prevent it from sticking. Set aside.
- While the pasta is cooking, prepare the salmon. Stir together salt, garlic powder, smoked paprika, onion powder, black pepper, and cayenne (if using) in a small bowl until combined.
- Place salmon skin-side down on a piece of foil on a baking sheet.
- Drizzle the fresh lemon juice for the salmon on top of the fillet. Sprinkle on spice mixture in an even layer. Top with pads of butter. Fold up the sides of the foil to make a boat, but do not cover the salmon with the foil completely.
- Bake salmon for 12 to 15 minutes, until salmon is almost opaque (internal temp of 125-135 degrees F). The salmon flesh should flake easily.
- In a large skillet, melt butter with olive oil over medium heat. Once butter is melted and hot, add garlic and sun-dried tomatoes. Cook for about 30 seconds, stirring occasionally.
- Sprinkle in flour and cook, stirring constantly, for about 1 minute. Reduce heat to low. Slowly whisk in chicken broth, heavy cream, and salt until combined. Increase heat to medium-high and bring the sauce to a simmer.
- Simmer until the sauce thickens, stirring frequently, about 3 to 5 minutes. Reduce heat to low and stir in lemon juice and parmesan cheese until the cheese is melted.
- Add pasta and spinach. Toss, continuing to cook until the spinach wilts, about 1 to 2 minutes.
- Flake the salmon into large chunks and add to pasta. Toss with pasta until everything is coated well.
- Taste and season with salt, pepper, and/or more lemon juice, if desired. Serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 680kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 15g75%
- Cholesterol 167mg56%
- Sodium 804mg34%
- Potassium 1202mg35%
- Total Carbohydrate 54g18%
- Dietary Fiber 5g20%
- Sugars 3g
- Vitamin A 4335 IU
- Vitamin C 40 mg
- Calcium 263 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
