If you’re in the mood for a light yet flavorful pasta dish, this Lemon Salmon Linguine is the way to go. It combines the freshness of lemon with tender, flaky salmon and a perfectly creamy sauce that isn’t too heavy. The best part? It’s ready in under 30 minutes, making it ideal for a weeknight dinner that feels special.
Table of Contents
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Lemon Salmon Linguine recipe video
Ingredients:
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 2 salmon fillets (about 6 oz each)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 lemon (zested and juiced)
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, for a little heat)
Instructions:
Step 1: Cook the Linguine
In a large pot of salted water, cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water in case you need to thin out the sauce later.
Step 2: Cook the Salmon
Heat a tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then place them in the skillet, skin-side down if they have skin. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside. Once it’s cool enough to handle, flake the salmon into large chunks.
Step 3: Sauté Garlic and Shallots
In the same skillet, pour in the remaining tablespoon of olive oil. Sauté the garlic and shallots for about 2-3 minutes, until soft and fragrant. Be careful not to let the garlic burn—it should just be golden.
Step 4: Add Lemon and Wine
Stir in the lemon zest and juice, followed by the white wine. Allow the wine to simmer for 2-3 minutes, letting it reduce and intensify the flavors. If you’re not using wine, chicken broth works just as well.
Step 5: Make the Creamy Sauce
Add the heavy cream, stirring it in, and let the sauce come to a gentle simmer. Stir in the Parmesan cheese, and season the sauce with salt, pepper, and red pepper flakes if you want a little kick. Let the sauce cook for about 3-5 minutes, until it thickens slightly.
Step 6: Combine Pasta and Salmon
Add the cooked linguine to the skillet, tossing it gently in the sauce until all the noodles are well coated. If the sauce is too thick, use a bit of the reserved pasta water to loosen it up. Gently fold in the flaked salmon, being careful not to break it up too much.
Step 7: Serve
Transfer the Lemon Salmon Linguine to plates or bowls, and garnish with fresh parsley for a bright, herby finish.
Step 8: Enjoy
Serve immediately and savor this simple yet elegant dish that perfectly balances the richness of salmon with the bright flavors of lemon.
Tips:
- Salmon Options: Fresh salmon is ideal, but you can also use leftover cooked salmon or even canned salmon for a quicker version.
- Add Veggies: If you want to bulk up the dish, stir in some fresh spinach or asparagus during the last minute of cooking the sauce.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or pasta water to revive the sauce.
This Lemon Salmon Linguine is a perfect blend of bright citrus and creamy textures, with tender salmon as the star. It’s light, refreshing, and satisfying—perfect for any pasta lover.
Nutrition Information (per serving)
| Nutrient | Amount (approx.) |
| Calories | 650-700 kcal |
| Total Fat | 35-40g |
| – Saturated Fat | 15-20g |
| Cholesterol | 110-130mg |
| Sodium | 600-800mg |
| Total Carbohydrates | 50-55g |
| – Dietary Fiber | 2-3g |
| – Sugars | 2-4g |
| Protein | 30-35g |
| Vitamin A | 20-25% DV |
| Vitamin C | 40-45% DV |
| Calcium | 15-20% DV |
| Iron | 10-12% DV |
Health Benefits
- Rich in Omega-3 Fatty Acids: Salmon is loaded with omega-3s, which help reduce inflammation and support heart health.
- Great Source of Protein: This dish provides high-quality protein essential for muscle growth and repair.
- Boosts Immune Function: Garlic, shallots, and lemon are rich in antioxidants, which support the immune system.
- Bone Health: Parmesan cheese and cream provide calcium, which helps maintain strong bones and teeth.
- Promotes Heart Health: The olive oil and salmon in this dish contain healthy fats that can help lower cholesterol.
- Supports Brain Health: Omega-3s found in salmon are beneficial for brain function and cognitive health.
- Aids Digestion: The fiber from the linguine, especially if you use whole wheat, promotes digestive health.
- Anti-inflammatory: The omega-3s in salmon and the antioxidants from fresh herbs help reduce inflammation in the body.
- Rich in Vitamins: This dish provides a good source of vitamin C from the lemon and vitamin A from the cream.
- Improves Skin Health: The combination of healthy fats and vitamins supports glowing, healthy skin.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freezing is not recommended, as the cream sauce may separate when reheated.
Reheat and Reuse Instructions
- Reheat on Stovetop: Transfer the pasta to a skillet and heat over medium-low, adding a splash of cream or milk to refresh the sauce. Stir gently until warmed through.
- Microwave Reheating: Place the pasta in a microwave-safe dish and cover. Heat on medium power for 1-2 minutes, stirring halfway through. Add a little cream or pasta water if needed to keep the sauce smooth.
- Reuse Tip: Turn leftovers into a creamy pasta bake by adding a little more Parmesan and baking in the oven with a sprinkle of breadcrumbs on top for a crunchy finish.
Enjoy your fresh and flavorful Lemon Salmon Linguine with its perfect balance of richness and zest.
FAQ’s
Q. How do you make lemon sauce for salmon linguine?
To make a lemon sauce for salmon linguine, melt butter in a pan, add minced garlic, and stir in fresh lemon juice and zest. Pour in a bit of white wine or chicken broth and let it simmer. Finish it off with some cream or olive oil for richness and season with salt, pepper, and fresh herbs.
Q. Can I use fresh or canned salmon for lemon salmon linguine?
Fresh salmon is the best choice for this recipe, as it has a clean, delicate flavor that pairs perfectly with the lemon sauce. However, canned salmon can work if you’re in a pinch—just make sure to drain it well before adding it to the pasta.
Q. What pasta is best for lemon salmon linguine?
Linguine is ideal for this dish because its long, thin strands hold onto the lemony sauce well. You could also use spaghetti or fettuccine if that’s what you have on hand.
Q. How do I prevent the salmon from overcooking in lemon linguine?
Cook the salmon separately, either by searing, baking, or poaching it. Add it to the pasta at the very end, just to combine, so it stays moist and doesn’t overcook. Keep an eye on it—salmon cooks quickly.
Q. Can you make lemon salmon linguine ahead of time?
It’s best served fresh, but you can prep some parts ahead of time. You can make the lemon sauce and cook the salmon a few hours in advance. Just store them separately and combine with freshly cooked pasta when ready to serve.
Q. What side dishes go well with lemon salmon linguine?
A crisp green salad with a light vinaigrette or roasted vegetables, like asparagus or zucchini, pair beautifully with lemon salmon linguine. Garlic bread or a slice of crusty bread also complements the dish and helps soak up the extra sauce.
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- Spinach Ravioli Lasagna
- Chicken Broccoli Shells
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- Roasted Butternut Squash Soup
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