This pasta is the perfect balance of rich and refreshing. The salmon is pan-seared or baked until flaky and golden, then tossed with al dente pasta and a light lemony sauce infused with fresh dill, garlic, and a splash of cream. It’s hearty but not heavy—ideal for when you want something comforting but clean.
And bonus: you can make it with fresh, frozen, or canned salmon—so it’s flexible and pantry-friendly, too.
Why You’ll Love This
- Fast and flavorful. On the table in 30 minutes!
- Fresh herbs + citrus + cream = dreamy sauce.
- Great way to use leftover or canned salmon.
- Elegant enough for date night, easy enough for a weeknight.
- Naturally halal and family-friendly.
Time & Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories per serving: ~480
Ingredients
For the Salmon:
- 2 salmon fillets (about 5–6 oz each), skin removed
- 1 tablespoon olive oil
- Salt and pepper
- Zest of ½ lemon
- Optional: pinch of paprika or garlic powder for extra flavor
For the Pasta + Sauce:
- 8 oz pasta (linguine, penne, or fettuccine work great)
- 2 tablespoons butter or olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy cream or half-and-half
- 1/3 cup grated Parmesan cheese
- 2–3 tablespoons chopped fresh dill
- Salt and black pepper, to taste
- Reserved pasta water, as needed
Optional Add-Ins:
- Baby spinach or arugula
- Frozen peas
- Cherry tomatoes (halved)
- Crushed red pepper flakes for a little kick
How to Make Lemon Dill Salmon Pasta
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Salmon
- Pat salmon dry and season both sides with salt, pepper, and lemon zest.
- Heat olive oil in a non-stick skillet over medium heat.
- Add salmon and cook for 3–4 minutes per side, until golden and cooked through.
- Transfer to a plate and use a fork to gently flake it into large pieces.
You can also bake the salmon at 400°F for 12–15 minutes if you prefer a hands-off option.
3. Make the Lemon Dill Sauce
- In the same pan, melt butter over medium heat.
- Add garlic and cook until fragrant, about 1 minute.
- Stir in lemon juice and zest, then pour in cream. Simmer for 2–3 minutes until slightly thickened.
- Stir in Parmesan cheese, dill, and salt/pepper to taste.
- If sauce is too thick, add a splash of reserved pasta water to loosen it.
4. Toss It All Together
- Add drained pasta and gently toss to coat in the sauce.
- Fold in flaked salmon (and any add-ins like spinach or tomatoes).
- Taste and adjust seasoning—add more lemon or dill if desired.
5. Serve & Garnish
- Serve warm, topped with extra dill, Parmesan, or lemon zest.
- Add a drizzle of olive oil or a wedge of lemon for brightness.
What to Serve With It
- Garlic bread or lemon-herb focaccia
- Simple side salad with lemon vinaigrette
- Roasted asparagus or green beans
- Sparkling water with mint + citrus slices
Tips for Success
- Use fresh dill if you can. It makes a big difference in flavor.
- Don’t overcook the salmon. It should flake easily and stay moist.
- Toss the pasta in the sauce quickly. So it coats evenly and doesn’t clump.
- Add pasta water gradually. It helps emulsify the sauce for a silky texture.
- Use canned salmon in a pinch! Just drain it and skip the searing step.
Variations
- Dairy-free version: Use full-fat coconut milk and dairy-free Parmesan
- No salmon? Try shrimp, canned tuna, or chickpeas
- Low-carb: Serve the salmon and sauce over zucchini noodles or spaghetti squash
- Cream-free option: Replace cream with extra pasta water and olive oil for a lighter version
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days
- Reheat: Gently in a skillet with a splash of water or cream
- Freezer: Not recommended—cream sauce and pasta don’t freeze well
FAQ
Can I use dried dill instead of fresh?
Yes—but use about 1–1½ teaspoons dried dill since the flavor is more concentrated.
Can I make this ahead?
You can prep the salmon and sauce ahead, then reheat and toss with fresh pasta before serving.
Is this halal?
Yes! Just make sure the salmon and cheese are halal-certified (no animal rennet).
Can I use other herbs?
Sure! Parsley, chives, or basil work well—though dill really makes it shine.
Final Thoughts
This Lemon Dill Salmon Pasta is light, creamy, fresh, and full of flavor without being fussy. It’s the kind of recipe you’ll come back to again and again—simple, elegant, and just so good.
