Quick & Easy Lemon Dill Salmon Pasta: A Weeknight Dinner Dream

This Lemon Dill Salmon Pasta is the ultimate solution for busy weeknights when you crave something elegant yet effortless. Tender chunks of salmon nestled among al dente fettuccine, all coated in a silky lemon-infused cream sauce and finished with fresh dill. Each forkful delivers a perfect balance of flavors—from the rich salmon to the bright citrus notes and the aromatic dill. This restaurant-worthy dish comes together with just 7 simple ingredients and minimal effort.

Quick Info

• Servings: 4 portions
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Calories: 520 per serving
• Fat: 24g per serving
• Cuisine: Italian-Scandinavian Fusion

The History Behind Lemon Dill Salmon Pasta

The combination of salmon, dill, and lemon has been a culinary staple in Scandinavian cuisine for centuries, where fresh seafood and herbs are fundamental to regional cooking. This flavor trio represents one of the most classic and enduring partnerships in seafood preparation.

Pasta, on the other hand, has its roots deeply embedded in Italian culinary tradition, with evidence of pasta-making dating back to at least the 13th century. The marriage of Italian pasta preparation with Nordic flavor combinations exemplifies the beautiful evolution of modern fusion cuisine.

Cream-based pasta sauces gained popularity in northern Italian cooking, particularly in regions like Emilia-Romagna, where dairy production flourished. The addition of cream to create a luxurious sauce base provided the perfect canvas for incorporating delicate flavors like lemon and dill.

This particular dish embodies the contemporary approach to home cooking that values both efficiency and sophistication. The popularity of salmon in pasta dishes surged in the 1980s and 1990s as home cooks became more adventurous with seafood and international flavor combinations. Today, this dish represents the perfect bridge between elegant dining and practical weeknight cooking, satisfying both traditional tastes and modern lifestyle needs.

Why You’ll Love This Recipe

• Impressive Yet Simple – Creates a restaurant-quality meal with minimal effort and everyday ingredients.
• Perfect Texture Contrast – The tender salmon and silky pasta create a satisfying textural experience with each bite.
• Balanced Flavor Profile – The richness of salmon and cream is perfectly brightened by lemon and fresh dill.
• Weeknight Time-Friendly – From start to finish in about 30 minutes, making it ideal for busy evenings.
• Nutritionally Complete – Offers lean protein, healthy fats, and carbohydrates in one satisfying dish.
• Versatile Base Recipe – Easily customizable with additions like peas, asparagus, or spinach.
• Elegant Presentation – Creates a visually appealing dish that’s perfect for both family dinners and entertaining.

Ingredients

For the Pasta:

• 12 oz fettuccine pasta (or pasta of choice)
• 1 lb fresh salmon fillets
• 3 tablespoons butter, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 3 tablespoons fresh dill, chopped (plus extra for garnish)
• Salt and freshly ground black pepper, to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions

Prepare the Salmon and Pasta:

1. Bring a large pot of salted water to a boil for the pasta.
2. While waiting for the water to boil, pat the salmon fillets dry with paper towels and season generously with salt and pepper.
3. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and hot, add the salmon fillets skin-side down (if they have skin).
4. Cook the salmon for about 4 minutes on the first side until golden, then flip and cook for another 3-4 minutes until just cooked through but still slightly pink in the center.
5. Remove the salmon from the pan and set aside. When cool enough to handle, break into large flaky chunks, discarding the skin if present.
6. Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Make the Sauce:

1. In the same skillet used for the salmon, add the remaining tablespoon of butter over medium heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly for about 3-4 minutes.
4. Stir in the lemon juice, lemon zest, and chopped dill. Season with salt and pepper to taste.
5. If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency.

Assemble the Dish:

1. Add the drained pasta to the sauce and toss well to coat each strand.
2. Gently fold in the salmon chunks, being careful not to break them up too much.
3. If using, sprinkle with grated Parmesan cheese and toss lightly.
4. Remove from heat and let sit for 1-2 minutes to allow the pasta to absorb some of the sauce.

Serve:

1. Divide the pasta among four warmed plates or bowls.
2. Garnish with additional fresh dill and freshly ground black pepper.
3. Serve immediately with lemon wedges on the side for those who enjoy extra citrus flavor.

Recipe Notes

• Salmon Selection: For best results, use center-cut salmon fillets of equal thickness to ensure even cooking.
• Pasta Options: While fettuccine works beautifully, this sauce pairs well with any pasta shape that can hold the creamy sauce, such as penne, rigatoni, or linguine.
• Make It Lighter: Substitute half and half for the heavy cream if desired, though the sauce won’t be quite as rich.
• Herb Variations: If dill isn’t your favorite, this dish also works well with fresh tarragon or basil as alternatives.
• Storage Information: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or cream to revive the sauce.
• Wine Pairing: This dish pairs beautifully with a crisp Sauvignon Blanc or a lightly oaked Chardonnay.
• Add-Ins: For extra nutrition and color, add a handful of fresh spinach, peas, or asparagus pieces during the last few minutes of cooking.

This Lemon Dill Salmon Pasta strikes the perfect balance between sophistication and simplicity. The creamy sauce creates a luscious backdrop for the tender salmon, while the bright lemon and aromatic dill keep the dish from feeling heavy. Whether you’re cooking for a special occasion or simply elevating your weeknight dinner rotation, this pasta delivers impressive results with minimal effort. The combination of just a few high-quality ingredients allows each component to shine, resulting in a harmonious dish that feels both comforting and elegant.

Lemon Dill Salmon Pasta

Serves: 4 portions Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 520 per serving calories 24g per serving fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Pasta:

• 12 oz fettuccine pasta (or pasta of choice)
• 1 lb fresh salmon fillets
• 3 tablespoons butter, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 3 tablespoons fresh dill, chopped (plus extra for garnish)
• Salt and freshly ground black pepper, to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions

Prepare the Salmon and Pasta:

1. Bring a large pot of salted water to a boil for the pasta.
2. While waiting for the water to boil, pat the salmon fillets dry with paper towels and season generously with salt and pepper.
3. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and hot, add the salmon fillets skin-side down (if they have skin).
4. Cook the salmon for about 4 minutes on the first side until golden, then flip and cook for another 3-4 minutes until just cooked through but still slightly pink in the center.
5. Remove the salmon from the pan and set aside. When cool enough to handle, break into large flaky chunks, discarding the skin if present.
6. Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Make the Sauce:

1. In the same skillet used for the salmon, add the remaining tablespoon of butter over medium heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly for about 3-4 minutes.
4. Stir in the lemon juice, lemon zest, and chopped dill. Season with salt and pepper to taste.
5. If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency.

Assemble the Dish:

1. Add the drained pasta to the sauce and toss well to coat each strand.
2. Gently fold in the salmon chunks, being careful not to break them up too much.
3. If using, sprinkle with grated Parmesan cheese and toss lightly.
4. Remove from heat and let sit for 1-2 minutes to allow the pasta to absorb some of the sauce.

Serve:

1. Divide the pasta among four warmed plates or bowls.
2. Garnish with additional fresh dill and freshly ground black pepper.
3. Serve immediately with lemon wedges on the side for those who enjoy extra citrus flavor.

Notes

• Salmon Selection: For best results, use center-cut salmon fillets of equal thickness to ensure even cooking.
• Pasta Options: While fettuccine works beautifully, this sauce pairs well with any pasta shape that can hold the creamy sauce, such as penne, rigatoni, or linguine.
• Make It Lighter: Substitute half and half for the heavy cream if desired, though the sauce won't be quite as rich.
• Herb Variations: If dill isn't your favorite, this dish also works well with fresh tarragon or basil as alternatives.
• Storage Information: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or cream to revive the sauce.
• Wine Pairing: This dish pairs beautifully with a crisp Sauvignon Blanc or a lightly oaked Chardonnay.
• Add-Ins: For extra nutrition and color, add a handful of fresh spinach, peas, or asparagus pieces during the last few minutes of cooking.