This Creamy Lemon and Salmon Pasta is comforting and filling whilst still being fresh and light. Perfect for a mid-week meal, or elegant enough for company.
Adding the salmon to the pasta makes the expensive fish go further, making this a great economical way to add fish to the family diet.
With just a few supermarket ingredients you can create such a delicious pasta. The beauty of this creamy lemon and salmon pasta comes from the natural reaction between heavy cream and lemon juice. Lemon juice naturally thickens the cream without curdling and creates an instant sauce for the pasta.
Ideally you want to use fresh lemon juice, it will make all the difference to the sauce. Plus the zest adds so much to the dish.
The salmon in this dish is cubed and then pan fried in butter and olive oil. We like the ‘meaty’ chunks, but if you have a large fillet you could cook it whole and lightly flake the fish in. Don’t skip the spritiz of lemon juice or the black pepper on the salmon. It enhances the fish and helps compliment the whole dish.
The beauty of cooking the salmon separately means you can get a nice crisp edge to it and also cook it to your likely. We lightly to cook it over a high heat to get a crust on the outside and leave the centre a soft medium rare. But cook for longer if you like your salmon more cooked.
Side: The rich salmon and the cream in this sauce means it is the perfect dish for serving with something fresh. But don’t need to worry about adding sharp peppery leaves as the lemon in the sauce cuts to richness. We would suggest a parsley salad. Simple mixed lettuce leaves with plenty of fresh flat leaf parsley and a simple lemon and olive oil dressing. The addition of some roasted bell peppers would add a nice level of sweetness too.
Wine: Lemon sauces can soften and mellow the wine, leaving your wine tasting bland and insipid. But the cream and rich salmon balance that here meaning you can pair this dish with a crisp white Sémillon or a dry Riesling. Or if you are a lover of red wine then throw out the traditions and pair this Salmon pasta with a low-tannin red like a Valpolicella or a light Zinfandel.
Creamy Lemon and Salmon Pasta
- 12 oz spaghetti (340g)
- 2 salmon fillets - boned and skinned (6 oz/170g)
- salt and fresh ground black pepper
- 1 tsp butter
- 1 tbsp olive oil
- 2 lemon
- 1/2 tsp cracked black pepper
- 1 cup heavy cream
- 3 tbsp coarsely chopped parsley
Bring a large pot of water to boil and then add a generous amount of salt.
Add the spaghetti and cook until al dente.
Once the pasta has cooked, reserve a cup of the cooking water and drain.
While the pasta is cooking get on with the salmon and sauce.
Cut the salmon into bite sized pieces and season with salt and black pepper.
Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.
Add the salmon and sauté for 2 minutes over a high heat until a crust has formed and the salmon is almost cooked.
Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.
Pour the heavy cream in to the skillet the salmon was cooked in.
Add the zest of one lemon and the juice of the remain 1 1/2 lemons.
Bring to a simmer and cook for 2 minutes until thickened.
Add the drained pasta and 2 tbsp of the pasta cooking water to the sauce and stir it gently to coat the pasta.
Add more water if required.
Stir in the cooked salmon and serve sprinkled with parsley.