Salmon Pasta bathed in lemon garlic cream sauce is irresistibly delicious and on your table in 30 minutes!
This Salmon Pasta recipe truly is spectacular. From the creamy, luscious, flavorful sauce to the buttery seasoned, oven roasted salmon. It is decadence in a bowl perfect for date night or Valentine’s Day but easy and quick enough for every day! Roast the salmon and broccoli together while you whisk together the easy-to-make sauce then toss it all together-then drool. The resulting Salmon Pasta with its tender, buttery chunks of salmon enveloped in decadently creamy sauce spiked with garlic, lemon juice and pesto truly tastes better than the finest restaurant at a fraction of the price and did I say less than 30 minutes already?
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Salmon Pasta Recipe
When it comes to easy, quick-cooking weeknight meals that taste restaurant delicious, pasta is often my answer. Add juicy, rich, buttery tender oven roasted salmon that literally takes minutes to cook and we have achieved Salmon Pasta that is super easy + super elegant + less than 30 minutes!
This creamy Salmon Pasta recipe truly tastes 1000X more intoxicatingly delicious than the sum of its ingredients! It definitely feels like we are cheating somehow, but I promise I won’t tell your Valentine how easy this dinner is! And on that note, if you are still looking for Valentine’s Day inspiration from sides, to salads to desserts then you will find it on my Over 100 Valentine’s Day recipes post complete with other Italian favorite such as World’s Best Lasagna, Chicken Parmesan and Creamy Sun-Dried Tomato Pasta.
Now back to this Salmon Pasta recipe, here are just a few more reasons you will fall in love:
MORE REASONS TO LOVE Salmon PASTA Recipe:
- FLAVORFUL. This creamy Salmon Pasta is seasoned at every level to achieve restaurant quality pasta. Seasoning just takes seconds but will transform your cooking and therefore the quality/enjoyment of every recipe you make. The salmon is spice rubbed with salt, pepper, garlic powder, onion powder and paprika, then drizzled with lemon juice and topped with butter before being popped in the oven. The sauce is infused with garlic, salty, nutty Parmesan, bright lemon juice and bright, herb-packed pesto.
- CREAMY. Rich, creamy, dreamy, flavorful sauce cradling every nook and cranny of buttery salmon and slurpilicious noodles. True comfort food.
- TENDER SALMON. The acid in the lemon juice tenderizes the salmon while the butter melts and soaks into the roasting salmon, sealing its juicy fate. Baking the salmon in the oven also produces juicy salmon every time as it cooks more evenly and is harder to overcook than on the stove.
- QUICK AND EASY. This deceptively easy Salmon Pesto Pasta can be on your table in 30 Minutes! Baking the salmon and the broccoli is a hands-free no-brainer. Now, just whisk together your dreamy sauce while the salmon bakes so it’s ready to receive your succulent, juicy salmon, tender-crisp broccoli and al dente fettucine.
- VERSATILE. This creamy Salmon Pasta is extremely versatile and works well with all sorts of add-ins. You can swap the broccoli or add to it with zucchini, bell peppers, mushrooms, artichokes, sun-dried tomatoes, spinach, etc. to suit your pantry, fridge or mood.
- LESS EXPENSIVE. You can feed the entire family for the same price as one restaurant entrée!
What Ingredients for creamy salmon pasta sauce?
The sauce for this Creamy Salmon Pasta is super simple but exploding with intoxicating flavor. You will need:
- Olive oil. Use quality oil for the best flavor. You may also substitute with your favorite cooking oil.
- Butter. Use unsalted butter so we can control the level of salt. You may also substitute with olive oil.
- Flour. I use all-purpose flour but I’m sure gluten free flour would work as well.
- Chicken broth. Is more flavorful than just milk or heavy cream. Make sure you use low sodium broth so we can control the salt.
- Heavy cream. Is also called “heavy whipping cream.” Just ½ cup adds that something-something luxurious that elevates the entire dish.
- Parmesan cheese. Infuses the sauce with its fantastic salty, nuttiness to transform it into an Alfredo-esque sauce.
- Lemon juice. Brightness the entire sauce and cuts through the richness. You can use fresh or bottled, but fresh is preferable.
- Pesto. The pesto adds TONS of flavor to the sauce and transforms it into something otherworldly. You can use store-bought or homemade pesto.
What Salmon Should I use?
The star of this Salmon Pasta recipe is the salmon so don’t shortchange yourself by using the wrong type of salmon. You will want to use wild-caught salmon fillets for the very best flavor and texture. Here’s what to look for:
- Use wild caught salmon. Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon. King salmon is the richest tasting, but it is also the most expensive, so don’t feel like you have to buy it – the other varieties will also taste delicious.
- What Salmon should I avoid? Avoid farm-raised Atlantic salmon as it is fatty, less nutritious (due to its artificial diet), waterier and can bake up mushy.
- Can I use frozen salmon? You can certainly use frozen fillets; just take care they are wild caught fillets and you defrost them before baking. Wild caught salmon is always better than farmed salmon – fresh OR frozen.
- Where to purchase salmon? I usually purchase salmon at the seafood counter of my grocery store so I know they are fresh and can select fillets of uniform size. My salmon in this Salmon Pasta recipe, however was actually wild caught by my family in Alaska. Costco also has a good selection of salmon and even frozen wild caught salmon fillets in the freezer section.
- Do I use skin on or off salmon? You can use either! Since we are baking the salmon in the oven it really doesn’t matter. Place the salmon skin side down and the skin will peel right off once baked.
- Can I use leftover salmon? Absolutely! You can make this Salmon Pasta recipe with almost any leftover salmon as long as it’s not seasoned with Asian seasonings. Bake, grill or pan sear salmon for dinner one day then make this recipe the next!
What pasta should i use?
- Recommended pasta: Long sturdy pastas such as fettuccine or pappardelle. I love the long silky noodles cradled in rich, creamy sauce and they are also thick enough (as opposed to angel hair) to stand up against the salmon.
- Different pasta shapes: You may also use short pastas such as penne, campanelle, cavatappi fusilli, rigatoni, etc. if that’s all you have on hand but they don’t deliverer the same luxurious experience. Go fettuccine if you can.
- Pastas types: You can use classic fettuccine, whole-wheat fettuccine or gluten free fettuccine. I haven’t tried it with zoodles or spaghetti squash but I imagine it would work well.
HOW TO MAKE SALMON PASTA
- SEASON SALMON. Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don’t cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
- SEASON BROCCOLI. Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper. Toss to coat then spread into an even layer.
- ROAST SALMON & BROCCOCLI. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout and easily flakes with a fork.
- MAKE SAUCE. Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute. Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
- FLAKE SALMON. Flake salmon into large chunks (it will break up more when tossing).
- ASSEMBLE. Stir pasta and broccoli until evenly coated. Stir in salmon. Add additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.
TIPS AND TRICKS FOR PASTA SALMON RECIPE:
This creamy Salmon Pasta recipe is quick and easy to make but here are a few tips and tricks to guarantee runaway success:
- Remove Salmon from the fridge: Never cook salmon cold straight from the refrigerator otherwise it will cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking.
- Dry fillets: Pat salmon dry with paper towels before seasoning to help the seasonings stick.
- Salt pasta water. You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.
- Don’t overcook pasta. Make sure to cook your pasta just until barley al dente, meaning it has a bite, this is usually a couple minutes before the box says – so set your timer accordingly. You want to avoid over-cooking the pasta because it will continue to cook a little when combined with the sauce.
- How do you know when pasta is done? The only way to know when your pasta is done is to taste it! I remove a strand of pasta with a slotted spoon, rinse it in cool water and then taste. Don’t be tempted to bite into pasta straight from the boiling pot-you will burn your tongue!
- Use a large enough pot. Use a pot that is large enough to eventually hold all of the ingredients, including the pasta, salmon and broccoli, with wiggle room to comfortable twirl and toss without whipping sauce everywhere.
- Use freshly grated cheese. For best results and the BEST Salmon Pasta recipe, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
- Use finely grated cheese. your cheese on the finest holes – the small, prickly side of the box grater. We want to produce powdery Parmesan that looks like what comes in the store-bought containers with the green lid. Cheese that’s grated on larger holes will takes longer to melt and is more likely to clump.
- Continue to whisk until cheese is melted. Whisk until the cheese has completely melted over low heat – as long or as little time as required.
- Thin sauce if needed. If the pasta seems dry after it is combined with the sauce, stir in additional pasta water just a little at a time.
- Thicken sauce if needed. If the sauce is still too wet/runny after you add the pasta, gently simmer just until it has reduced enough to cling to the pasta.
- Don’t over-cook salmon. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. It is better for salmon to be undercooked than overcooked in my opinion. Make sure to check your salmon at the early part of the doneness window, especially if your salmon is on the thin side. If your salmon is uneven like my fresh caught salmon was, you may need to remove the thin side from the oven before the much thicker side.
- Don’t flake salmon too small. The salmon will continue to break apart as it’s tossed in the pasta, so don’t break it apart too much initially or you’ll be left with super small pieces. You can also top the pasta with chunks of salmon if you prefer.
- Let the pasta rest before serving. Letting the dish rest briefly before serving allows he flavors to develop and the sauce to thicken.
Salmon Pasta Variations
This Salmon Pasta recipe with its scrumptious sauce can serve as a springboard for all sorts of variations. Here are just a few ideas:
- Swap protein: swap the salmon with sautéed shrimp, chicken or Italian sausage.
- Swap vegetables: swap the broccoli for other chopped vegetables such as zucchini, bell peppers, mushrooms, corn, peas, asparagus, etc. You can also add roasted vegetables directly to the pasta at the end of cooking.
- Add greens: stir in spinach or kale directly into the pasta to wilt.
- Make it spicy: sauté a pinch of red pepper flakes with the garlic for a pop of heat.
- Sun-dried tomatoes: replace the olive oil with oil from the sun-dried tomato jar and sauté chopped sun-dried tomatoes in the butter/olive oil for a minute or so before adding the garlic.
- Fresh or fire roasted diced tomatoes: sauté chopped fresh Roma tomatoes in the olive oil/butter or stir in fire roasted diced tomatoes at the end of cooking and heat through.
- Add Artichokes: sauté chopped artichoke hearts with the butter/olive oil before adding the garlic.
CAN I MAKE THIS GLUTEN FREE?
Yes! It is actually quite easy to make this Salmon Pasta gluten free. First, use your favorite gluten free pasta. Next, swap the flour with your favorite all-purpose gluten free flour. You will also want to double check that your pesto is gluten free.
Do I have to use heavy cream?
Heavy cream adds body and richness to this Salmon Pasta, but if you’re trying to keep it lighter, then you can swap the heavy cream for half and half or milk whisked with 1 ½ teaspoons cornstarch.
Can I make it spicy?
Absolutely! Add some red pepper flakes to the oil/butter along with the garlic and saute away!
WHAT TO SERVE WITH SALMON PASTA RECIPE?
Salmon Pasta is a show stopping entrée we love with crusty bread and a big salad. We also love it with:
- Bread: every pasta needs bread to ensure no sauce is left behind! We love Salmon Pasta with Garlic Bread, Dinner Rolls, or Garlic Parmesan Butter Breadsticks.
- Salad: The rich and creamy pasta pairs beautifully with a fresh, crunchy salad such as Wedge Salad with Blue Cheese Ranch, Cucumber Tomato Salad, Strawberry Salad with Balsamic Vinaigrette, Apple Salad, Pear Salad, Roasted Butternut Squash Salad or Green Bean Salad.
- Fruit: Bright, fresh fruit is always a welcome side with pasta. Go as simple as grapes, melon, etc. or you’ll love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette and Berry Salad in Honey Mascarpone, Tropical Fruit Salad,or Pina Colada Fruit Salad.
HOW TO STORE LEFTOVER SALMON PASTA
This Salmon Pasta will disappear in a flash but if you are fortunate to claim leftovers, they will keep for 2-3 days in an airtight container in the refrigerator.
CAN I MAKE SALMON PASTA AHEAD OF TIME?
You can completely make and assemble your Pesto Salmon Pasta ahead of time and gently warm (instructions below) or prepare elements in advance so it can come together super quickly at dinner time. That being said, it already is a super quick meal!
- Sauce: You can make the sauce 100% ahead of time and gently warm it over the stove with a splash of chicken broth or milk when you’re ready to use.
- Salmon and Broccoli: You can bake the salmon and broccoli ahead of time, but I would advise against this as salmon is juiciest if only cooked once. Instead, I recommend preparing the salmon and broccoli on the baking sheet, covering and refrigerating. Make sure to let stand at room temperature for 15 minutes before baking.
- Fettuccine: You can cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together. Store in the refrigerator until ready to use.
HOW DO I REHEAT SALMON PASTA?
This Pesto Salmon Pasta recipe reheats well in the microwave or on the stovetop, just make sure you cook your pasta al dente initially.
- Microwave: Add a splash of water to your individual serving; no need to stir it in, yet. Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
- Stove: For larger portions, reheat pasta on the stove. You will need to add a splash of water to thin the sauce as it will have thickened in the refrigerator.
Salmon with Pasta FAQs
It is critical to not overcook your salmon or it won’t be as juicy. You can test your salmon for doneness by sight and texture or with a thermometer.
As salmon bakes, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, but not raw. Cooked salmon will also easily flake with a fork along the muscle fibers.
The most accurate way to test your salmon is with an instant-read thermometer inserted into the thickest part of the salmon. The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature it will be overdone because the temperature will continue to rise after baking.
Instead, America’s Test kitchen suggests cooking your salmon to about 125 degrees F (52 degrees C) to avoid dry, overcooked salmon. I usually cook my salmon to just 130 degrees F and the results are always perfect after a 5-minute rest.
The sauce should be thick enough to coat the back of a spoon. If it’s not as thick as you would like, you can either thicken with cornstarch or flour.
– Cornstarch: Whisk 1 tablespoon cornstarch with 3 tablespoons chicken broth with a fork until smooth then whisk it back into the sauce. Simmer until thickened. Repeat if necessary.
– Flour and butter: Whisk 2 tablespoons of flour with ¼ cup chicken broth with a fork until smooth then whisk it back into the Alfredo sauce. Simmer until thickened. Repeat if necessary.
The sauce can become too thick if its simmered at too high of heat or for too long. But don’t worry, it’s SO easy to fix! Simply stir in a little milk or chicken broth until it reaches desired consistency.
LOOKING FOR MORE SALMON RECIPES?
- Blackened Salmon with Creamy Cajun Sauce
- Chipotle Salmon with Mango Salsa
- Baked Greek Salmon with Creamy Dill Sauce
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Asian Barbecue Salmon
- Cajun Salmon with Pineapple, Mango Avocado Salsa
- Sheet Pan Asian Chimichurri Salmon with Pineapple and Snap Peas
- Lemon Garlic Butter Salmon with Crispy Panko and Broccoli
- Sheet Pan Cashew Honey Soy Salmon
- Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa
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Salmon Pasta in Lemon Garlic Cream Sauce
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Ingredients
SALMON AND BROCCOLI
- 1 pound salmon fillets
- 1/2 tsp EACH salt, garlic powder
- 1/4 tsp EACH paprika, onion powder, pepper
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter cubed
- 3 cups broccoli florets
- 1 1/2 tablespoons olive oil
PASTA
- 8 oz. fettuccine
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 tablespoons flour
- 1 1/2 cups low sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup prepared pesto
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Cook pasta in salted water according to package directions until al dente. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
- Add salmon to a piece of foil skin side down and fold foil up around salmon to create a boat (don’t cover); place on a baking sheet. Rub salmon with seasonings, drizzle with lemon juice then top with butter.
- Line the remaining pan with foil (optional for easy cleanup). Add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 400 degrees F for 12-15 minutes or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and easily flakes with a fork.
- Meanwhile, melt butter in olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring for 1 minute.
- Turn heat to low and slowly whisk in chicken broth, heavy cream, pesto, and salt stirring constantly until smooth. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted.
- Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or lemon juice to taste.
Notes
TIPS AND TRICKS:
This creamy Salmon Pasta recipe is quick and easy to make but here are a few tips and tricks to guarantee runaway success:- Use wild caught salmon. Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon. King salmon is the richest tasting, but it is also the most expensive, so don’t feel like you have to buy it – the other varieties will also taste delicious.
- Remove Salmon from the fridge: Never cook salmon cold straight from the refrigerator otherwise it will cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking.
- Dry fillets: Pat salmon dry with paper towels before seasoning to help the seasonings stick.
- Salt pasta water. You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.
- Don’t overcook pasta. Make sure to cook your pasta just until barley al dente, meaning it has a bite, this is usually a couple minutes before the box says – so set your timer accordingly. You want to avoid over-cooking the pasta because it will continue to cook a little when combined with the sauce.
- How do you know when pasta is done? The only way to know when your pasta is done is to taste it! I remove a strand of pasta with a slotted spoon, rinse it in cool water and then taste. Don’t be tempted to bite into pasta straight from the boiling pot-you will burn your tongue!
- Use a large enough pot. Use a pot that is large enough to eventually hold all of the ingredients, including the pasta, salmon and broccoli, with wiggle room to comfortable twirl and toss without whipping sauce everywhere.
- Use freshly grated cheese. For best results and the BEST Salmon Pasta recipe, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
- Use finely grated cheese. Grate your cheese on the finest holes – the small, prickly side of the box grater. We want to produce powdery Parmesan that looks like what comes in the store-bought containers with the green lid. Cheese that’s grated on larger holes will takes longer to melt and is more likely to clump.
- Continue to whisk until cheese is melted. Whisk until the cheese has completely melted over low heat – as long or as little time as required.
- Thin sauce if needed. If the pasta seems dry after it is combined with the sauce, stir in additional pasta water just a little at a time.
- Thicken sauce if needed. If the sauce is still too wet/runny after you add the pasta, gently simmer just until it has reduced enough to cling to the pasta.
- Don’t over-cook salmon. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. It is better for salmon to be undercooked than overcooked in my opinion. Make sure to check your salmon at the early part of the doneness window, especially if your salmon is on the thin side. If your salmon is uneven like my fresh caught salmon was, you may need to remove the thin side from the oven before the much thicker side.
- Don’t flake salmon too small. The salmon will continue to break apart as it’s tossed in the pasta, so don’t break it apart too much initially or you’ll be left with super small pieces. You can also top the pasta with chunks of salmon if you prefer.
- Let the pasta rest before serving. Letting the dish rest briefly before serving allows he flavors to develop and the sauce to thicken.
MAKE AHEAD
You can completely make and assemble your Pesto Salmon Pasta ahead of time and gently warm (instructions below) or prepare elements in advance so it can come together super quickly at dinner time. That being said, it already is a super quick meal!- Sauce: You can make the sauce 100% ahead of time and gently warm it over the stove with a splash of chicken broth or milk when you’re ready to use.
- Salmon and Broccoli: You can bake the salmon and broccoli ahead of time, but I would advise against this as salmon is juiciest if only cooked once. Instead, I recommend preparing the salmon and broccoli on the baking sheet, covering and refrigerating. Make sure to let stand at room temperature for 15 minutes before baking.
- Fettuccine: You can cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together. Store in the refrigerator until ready to use.
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Jennifer Fulk says
This looks so delicious We eat salmon quite often , I love it. . Jen, you might think I am crazy , but I actually prefer farm raised salmon fillets over wild caught. . They are always such thicker bigger pieces and the wild caught are always so thin and skimpy. Maybe it’s just where I shop (Stater Bros). Anyway, this looks delicious and different. Can’t wait to try- thanks!
Jen says
How funny, that’s the first I’ve heard that! As long as you like what you get then that’s great! I hope you love this salmon pasta!
Jell-OH Schott says
I think I will substitute asparagus for the broccoli.
Jen says
enjoy!
Faith says
Got this via email this morning, ran out and bought a beautiful piece of salmon and made this recipe for dinner… O.M.G. – deliciousness! This was as good, if not better, than any pasta meal we have eaten anywhere. We paired it with French bread and a wonderful wine – perfection!
Jen says
YAY! I am so pleased you loved this salmon pasta so much! Thanks for making my day Faith!
Sherri says
Made this for dinner tonight and everyone loved it! I was hoping for leftovers, but nothing was left. A delicious, light pasta dish. Definitely adding this into the dinner rotation. Thank you!!!
Jen says
That’s awesome Sherri! I’m thrilled it was a winner with the entire fam, thanks so much!
Carol says
I made this yesterday for Valentine’s Day dinner. My husband doesn’t like basil pesto so I substituted it with a tomato pesto. The meal was so delicious! We both loved it. And leftovers today were even better.
Jen says
Thanks so much Carol, I’m so pleased you both loved it and your tomato substitute sounds delish! Happy Valentine’s Day!
Traci Kenworth says
This’ll be a nice, savory dish!
Jen says
Thank you, I think you’ll love it!
JennB says
This was absolutely delicious…my family loved it! We used homemade pesto from our garden and added some toasted pine nuts before serving. Yum!!!!
Jen says
mmmmm, I’m sure your homemade pesto took this salmon pasta over the top! I’m so happy you loved it Jenn!
Ivonne says
I have followed your blog for over 5yrs. This after my husband found one of your recipes that he was hoping he or I would cook. And since that recipe – we love everything you post. Top that all off as we are local to the coastal north county too as you so it’s like supporting and embracing local. This dish was another big hit and keeper.
Jen says
Thank you so much for all your support Ivonne! I am honored you have been following along for so long and loving my recipes! Sending you a big hug!
Doris Nelson says
I just went to Cascade Locks and bought 2 salmon. I had to filet them myself ( a first for me) and used the “scraps” to make this recipe. Packed them together in the tin foil boat and they were perfect. So delicious. Great recipe and tips. Thank you. Can’t wait to try your other recipes.
Jen says
Welcome to my site Doris! I’m so happy this salmon pasta was perfect for your leftover salmon! I hope you enjoy exploring my site and hopefully you find many new favorites!
Cynthia Carosella says
Thank you for this recipe! It was just what I was craving. Your tip about a 130*F internal temperature for the salmon is spot on. I used gf rice flour and pad Thai rice noodles which worked just fine.
Jen says
You’re so welcome Cynthia! I’m so pleased it hit the spot and you were able to make it GF!
Brenda Hamlett says
Made this last night and it was amazing! There are just 3 of us, but we polished off the leftovers tonight and it was still delicious! I am not an experienced cook so I really appreciate all your extra tips!! I will definitely be making this again. I was wondering if the nutritional info is available anywhere? Thanks!
Jen says
Thanks so much for taking the time to comment Brenda, I’m so pleased this was a huge hit! You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
HikeDineDrinkWine says
Wonderful recipe, Jen! To make it meatless, I used fish stock instead of chicken broth (as the fish stock wasn’t low sodium, I did not add extra salt to the sauce). From what I had on hand, I used parmigiano reggiano, half & half instead of cream, and smoked paprika (which gave a smoked salmon taste to the dish). It was delicious and I’m sure it’ll be even better when I make it with the cream next time! Thanks for the recipe!
Jen says
Thank you, I’m so pleased it was a winner! Thanks for the tips on making it meatless!
Barb D'Angelo says
This was absolutely delicious! I did change two things, used smoked paprika, just because I love the flavor on salmon. And asparagus instead of broccoli. The sauce was perfectly flavored, and complimented the salmon and asparagus. Will definitely make again, so glad I found this recipe!
Jen says
Thanks so much Barb, I’m glad you found it too and your substitution of asparagus sounds fabulous as well!
Siti Banks says
Tried the salmon pasta in lemon garlic cream sauce last nite and it was an instant hit with the kiddos. No leftovers at all!! Will definitely become one of our fav dishes!! Thank u for sharing
Jen says
Thanks so much for taking the time to comment Siti! I’m so pleased this salmon pasta is a new repeat favorite!
Kate says
Fantastic! I had one 8-oz skinless salmon filet in the freezer and was trying to find a way to stretch it to serve 2 people for dinner. It was light with just enough of a velvety richness to feel indulgent. The instructions were great, and gave me confidence to substitute a few things in place of ingredients that I didn’t have on hand. (I used frozen peas instead of broccoli, and 1 Tbsp dried basil in place of the pesto. Rather than roast the peas on the foil, I simply stirred them into the cream sauce a few minutes before adding the cooked pasta.) My lemons were a bit lacking in zing, so I grated some peel on top of each serving. My husband loved it, and he is ridiculously picky. Love love love! Will make this again and again.
Jen says
Thanks for taking the time to leave this awesome review Kate, I’m honored this salmon pasta is a new repeat favorite!
Trisha Massot says
I was looking for an elegant/elevated pasta dish for Christmas dinner as we had a big, traditional dinner on Christmas Eve, and I made this dish–it was a big hit! I will use the salmon preparation on its own in future dinners as the flavors were amazing. I used full-fat coconut milk instead of the heavy cream and vegetable broth, and it was rich and creamy. My only feedback is that it takes much longer to prep than 15 minutes–I did double it and I was a bit tired from all of the holiday cooking and baking, but 30-45 minutes for prep seems a bit more reasonable to me. :-).
Jen says
I am so pleased this salmon pasta was such a huge hit, thanks Trish! I’ll update the prep time ;).
Carolyn Kedzior says
We love salmon so when I saw this recipe, just had to make it. It was excellent!!
Very delicious. Served with a warm baguette to soak up the sauce and a bottle of wine.
This will be a keeper!
Jen says
Thanks so much Carolyn, I’m so pleased it was a winner!
Sharilyn says
This was awesome! I made some tweaks (for our needs only), but the gist of the recipe was there. It was quick, easy and delicious. Thank you so much!
Jen says
You’re so welcome Sharilyn, I’m so pleased it was a winner!
Nicholas Paugam says
This was a great recipe. I made two servings! The I knew it was going to be good when I tried the sauce. My favorite so far! Thank you
Jen says
I love that it’s your favorite, thanks Nicholas!
Melanie says
We had this for Sunday dinner after church. It was delicious! Thank you for sharing your talents with the world.
Jen says
Thank you, Melanie, you are too kind! I am so happy this was a hit!