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This Salmon Pasta with Lemon Cream Sauce is a light and tasty dish that brings together flaky salmon and creamy sauce for a meal that’s both special and easy to make. You’ll love the zingy lemon flavor!

<pHonestly, who can resist pasta smothered in a silky lemon cream sauce? I like to add a sprinkle of fresh herbs on top for a pop of color— because, let’s face it, we eat with our eyes first!

Key Ingredients & Substitutions

Pasta: Fettuccine is great for this dish, but you can easily swap it for linguine, spaghetti, or even whole wheat pasta. I like using whole wheat for a nuttier flavor and more fiber.

Salmon: Fresh salmon is ideal, but canned salmon is a budget-friendly alternative that works well. Just make sure to drain it well before using. If you’re looking for a pescatarian option, feel free to substitute with shrimp or even tofu for a vegetarian twist.

Heavy Cream: If you want a lighter option, substitute half-and-half or even coconut cream for a dairy-free version. I find coconut adds a nice subtle sweetness!

Asparagus: Asparagus isn’t the only green that fits here. Broccoli or spinach can make good substitutes. Also, using frozen asparagus or spinach works well and saves on prep time.

How Do I Achieve a Creamy Sauce Without Curdling?

Making a creamy sauce can seem tricky, but with the right technique, it’s easy. Start with gentle heat to avoid overheating the cream. If it curdles, that’s typically because the heat was too high!

• Make sure to sauté the garlic first but keep it at a medium heat.
• Pour in the cream slowly while stirring constantly to incorporate evenly.
• Let it simmer gently, stirring often; this will help thicken without curdling.

Adding the lemon zest and juice at the right moment adds flavor without increasing the heat too much! This technique helps keep the sauce silky and smooth.

Salmon Pasta With Lemon Cream Sauce

Ingredients You’ll Need:

• 8 oz fettuccine pasta
• 2 tablespoons olive oil
• 2 salmon fillets (about 6 oz each), skin removed
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for garnish)

How Much Time Will You Need?

This delicious Salmon Pasta with Lemon Cream Sauce will take about 25 minutes to prepare and cook. You’ll spend around 10 minutes cooking the pasta and salmon, and then about 15 minutes whipping up the creamy sauce and bringing everything together. It’s a quick but impressive meal!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by cooking your fettuccine pasta according to the package instructions until it’s al dente. When it’s done, drain it and set it aside. This will be the base for your creamy sauce.

2. Prepare the Salmon:

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season your salmon fillets with a sprinkle of salt and freshly ground black pepper. Place the salmon in the skillet and cook for about 4-5 minutes on each side until it’s cooked through and has a lovely golden brown color. Once it’s done, remove it from the skillet and break it into large chunks. Set aside.

3. Sauté Garlic and Asparagus:

In the same skillet, reduce the heat to medium and add the butter. Let it melt, and then add the minced garlic, sautéing it for about 1 minute until it’s fragrant—just be careful not to burn it! Next, toss in the asparagus pieces, cooking them for about 3-4 minutes until they’re tender but still a bit crisp.

4. Make the Creamy Lemon Sauce:

Pour in the heavy cream, and stir in the lemon zest and juice. Bring everything to a gentle simmer and let it cook for about 2-3 minutes until the sauce thickens slightly. This creamy mixture is what will make your pasta incredible!

5. Combine and Serve:

Now, stir in the grated Parmesan cheese until it’s melted and combined. Don’t forget to taste and adjust the seasoning with a bit more salt and pepper if needed. Gently add in the cooked pasta and toss to coat it evenly in that luscious sauce. Finally, fold in the salmon chunks, being careful not to break them up too much.

6. Presentation:

Serve your Salmon Pasta immediately, garnished with freshly chopped parsley and lemon wedges on the side. Enjoy every creamy, zesty bite!

Can I Use a Different Type of Pasta?

Absolutely! While fettuccine is delicious, you can substitute it with spaghetti, penne, or even whole wheat pasta for a healthier option. Just remember to adjust the cooking time according to the pasta type.

How Can I Make This Recipe Dairy-Free?

You can use coconut cream or almond milk to replace heavy cream for a dairy-free option. Just be aware that coconut cream will add a slight coconut flavor to the dish, which many find tasty!

What Should I Do if I Don’t Have Fresh Asparagus?

No worries! You can use frozen asparagus instead. Just toss it in frozen right at the end of the garlic sautéing step, and it will cook quickly. Alternatively, you can substitute with broccoli, spinach, or any other green veggie you have on hand!

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently on the stove or in the microwave, adding a splash of cream or water if the sauce has thickened too much.