Speedy Lemon-Dill Salmon Fettuccine
This speedy recipe combines tender salmon and al dente fettuccine in a creamy, bright lemon-dill sauce. It's a perfect weeknight meal that's both flavorful and satisfying.
Equipment
- large pot
- large skillet
Ingredients
Pasta
- 8 ounces fettuccine pasta
Salmon
- 2 Salmon Fillets (about 4-6 ounces each), skin on or off
Sauce
- 2 tbsp Olive Oil divided
- 3 cloves Garlic minced
- ½ cup Heavy Cream or Half-and-Half (or pasta water for a lighter option)
- 1 fresh Lemon zested and juiced
- 2 tbsp Fresh Dill chopped (or parsley/chives)
- ¼ cup Parmesan Cheese freshly grated, plus more for serving
- Salt and Freshly Ground Black Pepper to taste
Optional
- fresh spinach or cherry tomatoes A handful of
Instructions
Cook the Pasta
- Bring a large pot of salted water to a rolling boil and cook fettuccine according to package directions until al dente.
- Reserve about 1 cup of starchy pasta water before draining, then drain the pasta and set it aside.
Prepare the Salmon
- Pat salmon fillets dry and season generously with salt and pepper while the pasta cooks.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then cook salmon for 4-6 minutes per side until cooked through.
- Remove salmon and flake into bite-sized pieces, discarding skin if desired.
Build the Sauce
- Reduce heat to medium in the same skillet, adding more olive oil if needed.
- Sauté minced garlic for about 30 seconds until fragrant, then pour in heavy cream or half-and-half and stir.
Simmer and Season
- Bring the cream to a gentle simmer, then reduce heat to low and stir in lemon zest and about 1 tablespoon of fresh lemon juice.
- Season with salt and pepper to taste, and add a splash of reserved pasta water if needed to reach desired consistency.
Combine Everything
- Add the cooked fettuccine to the skillet with the sauce and toss gently to coat.
- Fold in the flaked salmon and most of the fresh dill, tossing lightly again.
- If using, stir in a handful of fresh spinach or cherry tomatoes until just wilted.
Serve
- Divide the pasta among plates and garnish with additional fresh dill, Parmesan cheese, and an extra squeeze of lemon juice if desired before serving immediately.
Notes
For a lighter sauce, use pasta water instead of heavy cream or half-and-half. Adjust the amount of lemon juice to your preference for more tang. Fresh dill is key for flavor, but parsley or chives can be substituted.