Description
A creamy, zesty pasta dish featuring tender salmon, fresh dill, and lemon for a refreshing and flavorful meal.
Ingredients
Units
Scale
- 8 oz fettuccine or linguine pasta
- 1 tbsp olive oil
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp chopped fresh dill
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp butter
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Season salmon fillets with salt and pepper. In a large skillet, heat olive oil over medium heat and cook salmon for 3-4 minutes per side, until cooked through. Remove from pan and flake into chunks.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Add heavy cream, broth, lemon zest, lemon juice, and red pepper flakes (if using). Simmer for 3-4 minutes.
- Stir in dill and Parmesan cheese (if using), then return flaked salmon to the skillet. Simmer for another 2 minutes.
- Add cooked pasta and toss to coat in the sauce. Adjust seasoning with salt and pepper if needed.
- Serve warm, garnished with extra dill or lemon slices if desired.
Notes
- Use fresh dill for the best flavor, but dried dill can work in a pinch.
- Swap heavy cream for Greek yogurt for a lighter option.
- Leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
