This creamy lemon salmon pasta is a quick and easy weeknight meal that can be made in less than half an hour with basic ingredients. Full of flavor, it can be made with fresh, frozen or tinned salmon. This creamy pasta is the perfect comfort food that is easy to prep and something the whole family will love!
When it comes to comfort food pasta is always a winner, and when it's creamy, all the better! This lemon salmon pasta comes together so quickly and easily and is fresh in flavor without being, well, too lemony! It's a great easy weeknight meal made with simple ingredients.
How To Make Creamy Lemon Salmon Pasta
Be sure to scroll down to get the full recipe!
- Bake the salmon fillets in the oven (if using salmon fillets, you can also used canned) and set to one side (photo 1)
- Cook the linguini, drain and set to one side (photo 2)
- Cook the garlic for a few minutes in a pan until softened (photo 3)
- Add in the creams, lemon zest and juice, salt and pepper and simmer (photo 4)
- Add in the salmon (cooked or tinned) and stir in the spinach and parsley (photo 5)
- Add in the cooked pasta and toss to combine (photo 6)
- If you want to get super delicious, add in half a cup of grated parmesan when you make the sauce. Add it in just before adding the salmon a spinach for an alfredo sauce.
- Stir in a couple of tablespoons of capers just before you add in the linguini.
- You can substitute the salmon for tinned tuna if that's what you have.
- This is mild in lemon flavor, if you prefer a bit more zing, grate in additional lemon zest.
What's the best salmon to use?
You can use fresh, frozen or tinned salmon in this recipe. If you are using frozen, be sure to thaw the fillets thoroughly and pat them dry to remove excess moisture before baking them. If using tinned salmon, drain it well and you can add it straight into the sauce.
What's the best pasta to use?
I opted for linguini for this dish. A long pasta that is slightly flat and wide to help pick up all that sauce. You can also use something like spaghetti or bucatini. Of course, if you are in a pinch you can use whatever pasta you have in your cupboard. As always, salt your pasta water and cook it al dente.
Can you make it ahead of time?
This salmon pasta is best enjoyed as soon as you've made it, but it will keep for up to 3 days in an airtight container in the fridge. Reheat it on the stovetop, stirring to cook it through and break up the sauce. You can also heat it through in the microwave.
Recipe Notes and Tips
- The cooking time for the salmon will vary depending on the thickness of your fillets. It's ready when it easily flakes with a fork or registers at 145ºF / 63ºc on an instant read thermometer.
- Cook the pasta according to the directions on the package. Cook it al dente (with bite) as it will continue to cook when you add it to the sauce. Cook it in a large pot of salted water.
- If you prefer a thicker sauce, mix together 1 tablespoon of corn starch with 1 tablespoon of water and stir it into the cream sauce as it is cooking.
- Serve with a sprinkle of freshly ground black pepper and freshly grated parmesan.
More Seafood Recipes
- Crispy Baked Cod with Red Pesto
- Honey & Chilli Salmon Kebabs with Soy Dip
- Fried Shrimp Tacos
- Thai Mussels
- Shrimp and Rice Bowls with Lemon and Tarragon
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Creamy Lemon Salmon Pasta
- 2 salmon fillets (about 3.5oz / 100g each or 2 tins)
- salt and pepper
- 2 lemon slices
- 7 ounces linguini or other long pasta (200g)
- 1 tablespoon oil
- 2 cloves of garlic (finely chopped)
- 2 cups whipping cream (14.7oz / 437ml)
- zest and juice of one lemon
- 1 tablespoon sour cream
- 7 ounces baby spinach (200g)
- 2 tablespoons fresh parsley
- Pre heat the oven to 390ºf / 200ºc.
- Place the salmon fillets (if using) onto a baking sheet. Sprinkle with salt and pepper and place a lemon slice on top. Bake for 10-15 minutes until cooked through. Set to one side.
- Cook the pasta according to package, drain and set to one side.
- Heat the oil in a pan over a medium heat and cook the garlic for a few minutes until softened.
- Add in the cream, lemon juice and zest, sour cream and some salt and pepper. Stir to combine and turn the heat up to bring the sauce to a simmer. Simmer for 5 minutes.
- Turn the heat to medium and flake in the cooked (or tinned) salmon.
- Stir in the spinach and parsley.
- Once the spinach is wilted, add in the cooked pasta. Toss it in the sauce so that it all coated and serve.