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Best Baked Salmon Pasta with Creamy Lemon Sauce

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

Indulge in the delightful flavors of Baked Salmon Pasta with Creamy Lemon Sauce, a dish that perfectly balances elegance and comfort. This culinary experience features tender, flaky salmon and a zesty, creamy sauce that elevates your pasta to new heights.

Ingredients

  • Salmon fillets, about 6-8 ounces each
  • Medium-sized pasta (fettuccine, linguine, penne, or rigatoni)
  • Heavy cream
  • Fresh lemons (zest and juice)
  • Minced garlic
  • Finely diced shallots
  • Freshly grated Parmesan cheese
  • Fresh spinach (optional)
  • Fresh dill or parsley
  • Salt
  • Black pepper
  • Garlic powder
  • Unsalted butter or olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Pat the salmon fillets dry with paper towels. Season generously with salt, black pepper, and a pinch of garlic powder.
  3. Place the salmon, skin-side down (if applicable), on the prepared baking sheet.
  4. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook.
  5. Once baked, remove from the oven and set aside to cool slightly.
  6. While the salmon is baking, bring a large pot of salted water to a rolling boil.
  7. Add your chosen pasta and cook according to package directions until al dente.
  8. Before draining, reserve about 1 cup of the starchy pasta water.
  9. Drain the pasta and set aside.
  10. In a large skillet or deep pan, melt 1-2 tablespoons of unsalted butter or olive oil over medium heat.
  11. Add the minced shallots and cook for 2-3 minutes until softened and translucent.
  12. Stir in the minced garlic and cook for another minute until fragrant.
  13. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
  14. Reduce the heat to low. Stir in the lemon zest and about half of the lemon juice.
  15. Add the freshly grated Parmesan cheese and stir until melted and the sauce is smooth.
  16. Season the sauce with salt and black pepper to taste. If it's too thick, add a splash of your reserved pasta water until it reaches your desired consistency.
  17. Add the drained pasta directly to the pan with the creamy lemon sauce. Toss gently to ensure every strand is coated.
  18. If using, add the fresh baby spinach now and toss until it just wilts into the pasta.
  19. Gently flake the baked salmon into large pieces, discarding the skin if desired.
  20. Fold the salmon pieces into the pasta, being careful not to break them up too much.
  21. Serve immediately, garnished with extra lemon zest, a squeeze of fresh lemon juice, and a sprinkle of fresh dill or parsley.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 600
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Keywords: Don't overcook the salmon to retain moisture. Use al dente pasta for better texture. Fresh lemon is essential for flavor. Reserve pasta water to adjust sauce consistency. Handle salmon gently when combining.

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Find it online: https://bakepeek.com/best-baked-salmon-pasta-with-creamy-lemon-sauce/