Lemon Dill Salmon Pasta
This 20-minute lemon dill salmon pasta recipe makes an easy and elegant weeknight dinner. It has a gorgeous creamy sauce that's bursting with fresh dill in each bite!
Servings: 2
Ingredients
- 4 ounces uncooked pasta
- 1/2 pound fresh salmon
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 2 cloves garlic minced
- 1/2 cup heavy/whipping cream
- 1 tablespoon chopped fresh dill
- Optional garnish: fresh parsley, parmesan cheese
Instructions
- Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
- Season the salmon with salt & pepper and coat it in the flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside.
- Add the chicken broth, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds. Reduce the heat to medium.
- Add the cream, dill, and salmon back into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced and thickened a bit.
- Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and parmesan cheese if desired.
Notes
- You can use skinless or skin-on salmon. If using skin-on, it's easy to peel off when you flip it over after searing it.
- Can't get fresh dill? Try 1 teaspoon dried dill instead (build your way up from there).
- I don't recommend substituting the cream for milk or half-and-half because the lemon juice will likely curdle the sauce.
Nutrition
Calories: 709kcal | Carbohydrates: 48g | Protein: 32g | Fat: 43g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 234mg | Potassium: 772mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1111IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 2mg
