Description
Salmon Spaghetti with Lemon Garlic Sauce is a quick, fresh, and nutritious dish combining tender salmon, zesty lemon, fragrant garlic, and a creamy sauce that beautifully coats al dente spaghetti. Perfect for busy weeknights or elegant dinners, this recipe offers a vibrant, satisfying meal that’s easy to prepare and packed with omega-3s and fresh herbs.
Ingredients
Proteins
- Salmon fillets: 2 (about 6 oz each), skin removed
Pasta & Starch
- Spaghetti: 8 oz
Produce
- Garlic cloves: 3, minced
- Lemon juice: 2 tablespoons, freshly squeezed
- Lemon zest: 1 teaspoon
- Fresh parsley: 2 tablespoons, chopped
Dairy & Oils
- Olive oil: 3 tablespoons, extra virgin
- Parmesan cheese: ½ cup, grated
Seasonings
- Salt: to taste
- Pepper: to taste
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving about one cup of the pasta water for the sauce.
- Cook the salmon: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down if skin remains. Cook for 3-4 minutes per side or until cooked through and easily flaked with a fork. Remove salmon from the pan and set aside.
- Make the lemon garlic sauce: In the same skillet, add the remaining olive oil if needed. Sauté the minced garlic for about 30 seconds until fragrant. Add freshly squeezed lemon juice and lemon zest, stirring to combine. Pour in reserved pasta water to create a light sauce base and let it simmer gently to marry the flavors, about 2-3 minutes.
- Combine pasta and sauce: Add the cooked spaghetti back into the skillet with the lemon garlic sauce. Toss well to coat each strand, adding more pasta water if needed to loosen the sauce. Flake the salmon into large chunks and gently fold it into the pasta to avoid breaking it excessively.
- Finish with Parmesan and parsley: Sprinkle grated Parmesan cheese over the pasta and toss lightly to combine. Fold in chopped fresh parsley for a bright, herbaceous lift. Taste and adjust seasoning with salt and pepper as desired. Serve immediately.
Notes
- Use fresh salmon for the best flavor and texture.
- Do not overcook the salmon; remove from heat as soon as it flakes easily to keep it moist.
- Reserve pasta water to help the sauce cling perfectly to the spaghetti.
- Adjust lemon juice to your preferred level of acidity.
- Gently fold the salmon into the pasta to keep chunks intact.
- For a creamy twist, stir in a splash of heavy cream or crème fraîche.
- Add vegetables like sautéed spinach, cherry tomatoes, or asparagus for extra nutrition.
- For spice, toss in red pepper flakes or hot sauce.
- Swap parsley with fresh basil or dill to vary the herbal aroma.
- Use gluten-free pasta or zucchini noodles for a gluten-free or low-carb option.
- Omit Parmesan or use dairy-free alternatives for a dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to two days; keep sauce separate if possible.
- Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce; avoid microwave reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: salmon, spaghetti, lemon garlic sauce, quick dinner, healthy seafood pasta, weeknight meal, easy pasta recipe
