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Creamy Lemon Salmon Pasta

Creamy Lemon Salmon Pasta

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
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  • 12 oz Spaghetti, or favorite pasta
  • 2 Salmon fillets, skinless
  • 1/2 tsp Cracked black pepper
  • 1 tsp Butter
  • 1 tbsp Olive oil
  • 2 Lemons
  • 1 cup Heavy cream
  • 1/4 tsp Salt
  • 3 tbsp Parsley, coarsely chopped


  1. Cook pasta according to package directions. When finished, save 1 cup of the cooking water before draining.
  2. Cut the salmon into bite-sized pieces and season with salt and black pepper to taste.
  3. Place the butter and olive oil in a large nonstick skillet over medium-high heat.
  4. Once the butter is melted, turn the heat to high, add the salmon and sauté for 2 minutes until a crust has formed and the salmon is almost cooked.
  5. Move salmon to a warm plate, squeeze half a lemon over it, sprinkle with black pepper and tent with foil to let rest.
  6. In the same skillet, add the heavy cream, zest of one lemon and the juice of the remaining 1 ½ lemons. Bring to a simmer and cook for 2 minutes until thickened. Season with salt and pepper to taste.
  7. Add ¼ cup of the reserved pasta water and bring to a simmer.
  8. Add the cooked pasta and stir gently to combine well. Add a little more pasta water if needed.
  9. Gently stir in the cooked salmon, sprinkle with chopped parsley and serve immediately.


Recipe adapted from