Creamy Dill Salmon Pasta with Lemon Zest
Rich, creamy, and bursting with fresh flavor, this Creamy Dill Salmon Pasta with Lemon Zest is the perfect balance of comfort and elegance! Tender, flaky salmon is tossed in a silky dill-infused cream sauce with a bright hint of lemon zest, creating a refreshing yet indulgent pasta dish.
Ingredients
- For the Pasta
- 12 oz (340 g) pasta of choice (fettuccine, linguine, or penne)
- Salted water, for boiling
- For the Salmon
- 1 lb (450 g) salmon fillets, skin removed
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- For the Creamy Dill Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and black pepper, to taste
- Optional Garnish
- Extra fresh dill
- Lemon wedges
- Red pepper flakes
Instructions
- Cook pasta: Boil pasta in salted water according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Cook salmon: Season salmon with salt and pepper. Heat olive oil in a skillet over medium heat. Cook salmon 4–5 minutes per side until cooked through. Flake into large pieces and set aside.
- Prepare creamy dill sauce: In the same skillet, melt butter and sauté garlic until fragrant (30–60 seconds). Add heavy cream and bring to a gentle simmer. Stir in Parmesan, lemon juice, and lemon zest.
- Add dill and seasoning: Remove from heat and stir in fresh dill, salt, and pepper. Adjust consistency with reserved pasta water if needed.
- Combine pasta and salmon: Toss cooked pasta in the sauce until well coated. Gently fold in flaked salmon.
- Serve: Plate the pasta, garnish with extra dill, lemon wedges, and optional red pepper flakes. Serve immediately.