Here is my favorite lemon pasta with salmon recipe, with tender salmon fillets, creamy parmesan sauce, fresh lemon juice and zest, and wide pappardelle noodles that soak up all the flavors.
This lemon pasta is my go-to weeknight dinner when I want something that feels fancy but comes together in about 30 minutes. The kids actually eat it without complaining, and my husband always asks for seconds. Win-win, right?
Why You’ll Love This Lemon Pasta with Salmon
- Ready in under an hour – This elegant dish comes together in just 35-50 minutes, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.
- Restaurant-quality at home – The creamy lemon sauce with tender salmon tastes like something you’d order at a fancy Italian restaurant, but you can make it in your own kitchen for a fraction of the price.
- Simple ingredients – You probably have most of these pantry staples on hand already, and the fresh lemon adds a bright flavor that makes the whole dish pop.
- Healthy and satisfying – Salmon is packed with protein and omega-3s, so you’re getting a nutritious meal that actually fills you up and tastes amazing.
- Impressive but easy – This is the kind of meal that looks and tastes fancy enough for date night or guests, but it’s actually straightforward to make even if you’re not an experienced cook.
What Kind of Salmon Should I Use?
You can choose farm-raised or wild for this recipe, both will work great. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this pasta dish, you can use skinless or skin-on salmon depending on your preference, though I’d recommend removing the skin after cooking if you want it to flake more easily into the pasta.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Salmon: You can swap salmon for other fish like trout, arctic char, or even cod. Just adjust the cooking time since thinner fillets will cook faster than salmon.
- Pappardelle: Don’t have pappardelle? Fettuccine, linguine, or even spaghetti work great here. The sauce will coat any long pasta nicely.
- Vegetable broth: Chicken or fish broth both work well in place of vegetable broth. You can also use white wine mixed with a bit of water if you want a different flavor profile.
- Cream: Half-and-half or whole milk can replace cream for a lighter sauce. If using milk, you might want to add a bit more parmesan to help thicken things up.
- Parmesan: Pecorino Romano is a good substitute, though it’s saltier so you may want to go easy on added salt. In a pinch, any hard Italian cheese will do.
- Fresh lemon: While fresh lemon is best for this recipe, you can use bottled lemon juice if that’s what you have. Just know the flavor won’t be quite as bright.
Watch Out for These Mistakes While Cooking
Overcooking salmon is the biggest mistake you can make with this recipe – pull it from the oven when it’s just barely opaque in the center, around 145°F, since it’ll continue cooking while you finish the sauce and will stay moist and flaky.
When making the lemon cream sauce, adding the cream and parmesan on high heat can cause the sauce to break and become grainy, so keep your burner on low and stir constantly for a smooth, silky texture.
Don’t toss the salmon into the pasta too early or stir it too vigorously – gently fold in those chunks at the very end so they stay in nice pieces instead of turning into mush.
Finally, if your sauce seems too thick, reserve a cup of pasta water before draining and add it a splash at a time to loosen things up without diluting the lemon flavor.
What to Serve With Lemon Pasta with Salmon?
This lemon pasta with salmon is pretty filling on its own, but I love serving it with a simple arugula salad dressed with olive oil and a squeeze of lemon to keep the bright, fresh flavors going. Garlic bread or a warm baguette is perfect for soaking up any extra lemony sauce left in your bowl. If you want to add more veggies to the meal, roasted asparagus or sautéed green beans work really well since they complement both the salmon and the citrus notes. A crisp white wine like Pinot Grigio or Sauvignon Blanc is also a great pairing if you’re looking to make it feel a bit more special.
Storage Instructions
Store: Keep your lemon pasta with salmon in an airtight container in the fridge for up to 3 days. The salmon and creamy sauce hold up pretty well, though the pasta might absorb some of the sauce as it sits. Just add a splash of broth or cream when reheating to bring back that silky texture.
Reheat: Warm it up gently on the stovetop over low heat with a little extra broth or cream to loosen the sauce. You can also microwave it on medium power in 30-second intervals, stirring in between. The salmon can get a bit dry if you overheat it, so keep the temperature low and be patient.
Make Ahead Tip: This dish is best enjoyed fresh, but you can prep the salmon ahead by seasoning it and keeping it in the fridge until you’re ready to cook. The lemon zest and juice can also be prepped in advance, which makes throwing everything together super quick on a busy weeknight.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 90-105 g
- Fat: 60-70 g
- Carbohydrates: 110-125 g
Ingredients
For the salmon:
- 1.25 lb salmon (I use Wegmans sustainably sourced fillets)
- 1/2 tsp salt
- 1/2 tsp pepper (freshly ground for better aroma)
For the pasta and sauce:
- 10 oz pappardelle (I prefer Barilla Collezione for better texture)
- 1 tbsp olive oil
- 2 garlic cloves (freshly minced for best flavor)
- 5 tsp lemon juice
- 1 cup vegetable broth (I always use Pacific Foods organic broth)
- 1/3 cup cream
- 1/2 cup parmesan (freshly grated to ensure it melts properly)
- 1 lemon zest
- 2 tbsp fresh parsley, chopped
Step 1: Prepare Mise en Place and Start Salmon
- 1.25 lb salmon
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves, minced
- 1 lemon, zested
- 2 tbsp fresh parsley, chopped
Preheat your oven to 350°F.
While it heats, mince your garlic cloves and set aside, then zest your lemon and chop your fresh parsley.
Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
Place the salmon skin-side down on a baking sheet and transfer to the oven—this will cook for 15-20 minutes while you prepare everything else, so you’re using your time efficiently.
Step 2: Cook the Pasta
- 10 oz pappardelle
- salt
While the salmon is in the oven, bring a large pot of salted water to a boil.
Add the pappardelle and cook according to package directions until al dente (usually around 12-13 minutes).
Reserve about 1/2 cup of pasta water before draining—this starchy liquid will help you adjust the sauce consistency later.
Drain the pasta and set aside.
Step 3: Build the Lemon Cream Sauce
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 5 tsp lemon juice
- 1 cup vegetable broth
In a medium saucepan over medium heat, warm the olive oil and add your minced garlic.
Cook for just 30-60 seconds until fragrant—don’t let it brown or it will taste bitter.
Immediately pour in the lemon juice and vegetable broth, stirring to combine, then let this simmer for about 2 minutes to allow the flavors to meld.
This is where I like to add a pinch of salt to the broth to give the sauce more depth before the cream goes in.
Step 4: Finish the Sauce with Cream and Cheese
- sauce base from Step 3
- 1/3 cup cream
- 1/2 cup parmesan, freshly grated
- 1 lemon zest
Reduce the heat to low and pour in the cream, stirring gently.
Add the freshly grated parmesan and lemon zest, stirring constantly for about 3 minutes until the cheese melts completely and the sauce becomes smooth and cohesive.
The low heat is crucial here—if the temperature is too high, the cream can break.
Taste and adjust seasoning with a pinch more salt or pepper if needed.
Step 5: Combine Pasta with Sauce and Flake Salmon
- lemon cream sauce from Step 4
- cooked pappardelle from Step 2
- salmon from Step 1
- reserved pasta water
Remove the salmon from the oven—it should flake easily with a fork when done.
Let it cool for a minute, then break it into bite-sized chunks, discarding any bones.
Add the cooked pasta from Step 2 to the lemon cream sauce and gently toss to coat, adding splashes of reserved pasta water as needed to reach your desired consistency.
The sauce should cling to the noodles without pooling at the bottom.
Step 6: Fold in Salmon and Plate
- salmon-pasta mixture
- 2 tbsp fresh parsley, chopped
Gently fold the salmon chunks into the pasta and sauce, being careful not to break them up too much—you want distinct pieces of salmon in each bite.
Divide among bowls or plates and garnish generously with the fresh parsley you chopped in Step 1.
I always finish with a light crack of fresh pepper and a few extra shavings of parmesan for brightness and elegance.
Mouthwatering Lemon Pasta with Salmon
Ingredients
For the salmon::
- 1.25 lb salmon (I use Wegmans sustainably sourced fillets)
- 1/2 tsp salt
- 1/2 tsp pepper (freshly ground for better aroma)
For the pasta and sauce::
- 10 oz pappardelle (I prefer Barilla Collezione for better texture)
- 1 tbsp olive oil
- 2 garlic cloves (freshly minced for best flavor)
- 5 tsp lemon juice
- 1 cup vegetable broth (I always use Pacific Foods organic broth)
- 1/3 cup cream
- 1/2 cup parmesan (freshly grated to ensure it melts properly)
- 1 lemon zest
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 350°F. While it heats, mince your garlic cloves and set aside, then zest your lemon and chop your fresh parsley. Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. Place the salmon skin-side down on a baking sheet and transfer to the oven—this will cook for 15-20 minutes while you prepare everything else, so you're using your time efficiently.
- While the salmon is in the oven, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente (usually around 12-13 minutes). Reserve about 1/2 cup of pasta water before draining—this starchy liquid will help you adjust the sauce consistency later. Drain the pasta and set aside.
- In a medium saucepan over medium heat, warm the olive oil and add your minced garlic. Cook for just 30-60 seconds until fragrant—don't let it brown or it will taste bitter. Immediately pour in the lemon juice and vegetable broth, stirring to combine, then let this simmer for about 2 minutes to allow the flavors to meld. This is where I like to add a pinch of salt to the broth to give the sauce more depth before the cream goes in.
- Reduce the heat to low and pour in the cream, stirring gently. Add the freshly grated parmesan and lemon zest, stirring constantly for about 3 minutes until the cheese melts completely and the sauce becomes smooth and cohesive. The low heat is crucial here—if the temperature is too high, the cream can break. Taste and adjust seasoning with a pinch more salt or pepper if needed.
- Remove the salmon from the oven—it should flake easily with a fork when done. Let it cool for a minute, then break it into bite-sized chunks, discarding any bones. Add the cooked pasta from Step 2 to the lemon cream sauce and gently toss to coat, adding splashes of reserved pasta water as needed to reach your desired consistency. The sauce should cling to the noodles without pooling at the bottom.
- Gently fold the salmon chunks into the pasta and sauce, being careful not to break them up too much—you want distinct pieces of salmon in each bite. Divide among bowls or plates and garnish generously with the fresh parsley you chopped in Step 1. I always finish with a light crack of fresh pepper and a few extra shavings of parmesan for brightness and elegance.
