Best Lemon Salmon Pasta Recipes

BAKED LEMON-BUTTER SALMON WITH PASTA

Steps:

• Preheat the oven to 390 degrees F (200 degrees C).
• Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
• Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
• Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

LEMON PASTA WITH SALMON

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
• Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.

CREAMY PASTA WITH SMOKED SALMON, ARUGULA AND LEMON

Steps:

• Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
• Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.

SALMON PASTA SALAD WITH LEMON & CAPERS

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
• Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
• Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

BOW TIE PASTA WITH SMOKED SALMON LEMON SAUCE

Steps:

• HEAT oil in a skillet over low heat; add garlic and onion. Cook until soft. Set aside.
• COOK pasta according to package directions; drain well. Put pasta back in the pot it was cooked in. Add garlic and onion mixture; mix well. Add lemon juice, green onions, parsley and salmon; mix well again.
• SEASON with salt and pepper to taste. Garnish with Italian parsley and lemon slices, if desired.

ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE

Steps:

• Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
• Prepare the vinaigrette.
• When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
• Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
• Cut the salmon into strips and put them in the bowl with the pasta.
• Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
• Top with chopped parsley and refrigerate for several hours.
• Remove and let it come to room temperature and serve.

SPINACH AND SMOKED SALMON PASTA SALAD WITH LEMON CREAM DRESSING

Steps:

• Cook the fusilli in boiling, salted water until just done, about 13 minutes. Drain, rinse with cold water and drain thoroughly. In a large bowl, toss the pasta with the oil. Add the smoked salmon, spinach, onion, parsley, chives and dill. Whisk the lemon juice with the heavy cream, salt and pepper. Pour over the salad and toss.

LEMON, SALMON AND RICOTTA PASTA

Steps:

• Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
• Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
• Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

SALMON AND LEMON PASTA

Steps:

• Heat oil in a 12 inch skillet over medium-high heat. Add shallot and garlic, cook one minute.
• Season the salmon with salt and pepper. Place in the skillet and cook 5 minutes. Turn the salmon and add the white wine, cover and cook an additional 5 minutes.
• Remove salmon and cover to keep warm. Reduce heat to a simmer and zest the lemon into the skillet. Halve and squeeze the juice from the lemon into the skillet. Allow to simmer until reduce slightly, roughly 5 minutes.
• Salt and pepper to taste. Stir in the parsley and toss the pasta into the sauce until completely coated.

SUMMER SALMON PASTA WITH MEYER LEMON

Steps:

• Zest and juice 1 lemon; zest remaining lemon and set aside. Zest oranges, peel, then slice roughly.
• Combine 1/2 of the orange zest and all the orange slices in small pot with chopped pineapple, pineapple and orange juices, lemon zest and juice from 1 lemon, fresh thyme, and dried pepper. Bring to a boil; reduce heat and simmer until juice is reduced by almost half. Discard pepper. Process remainder in a blender until smooth. This is the citrus reduction base for your sauce.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Warm up oil in a large skillet over medium-high heat. Add leek, mushrooms, red peppers, garlic, salt, and black pepper. Saute until leeks and garlic are soft, about 5 minutes. Deglaze with white wine. Add remaining orange and lemon zest, 3/4 cup citrus reduction, and cream. Bring to a boil, and cook until reduced to desired consistency.
• Add cooked pasta, arugula, and salmon. Toss until arugula wilts, and serve. Top with green onions and Parmesan cheese.

SALMON WITH BOW TIE PASTA LEMON AND ONION

Steps:

• In a small bowl combine sour cream, lemon juice and parsley. Stir well. Divide mixture into two portions. Set aside.
• In a large skillet heat 2 tbsp olive oil. Add onions and sautee until onions become tender about 5 minutes. Spread out onions to cover all of bottom of skillet.
• Place salmon fillets on top of onions, in single layer. Sprinkle salmon fillets with 1 tbsp of creole seasonings. Place lemon slices on top of salmon. Cover and simmer fish on low for 10minutes. (be careful not to burn onions).
• Meanwhile cook pasta as directed. Drain. Add 2 tbsp of olive oil, one portion of sour cream mixture, 1 tsp creole seasonings and green onions and toss.
• Plate meal with pasta on bottom of plate. Then top with salmon slice with onions and lemon. Drizzle the top of salmon with remaining portion of sour cream sauce.
• Garnish with parsley.
• Serve.

SALMON ASPARAGUS LEMON PASTA

Steps:

• Per heat oven to 180 fan. Line a large baking tray. Put the salmon fillets on one side of the tray and the asparagus on the other in a single layer. Spray with fry light and bake for 10-12 mins. Remove from oven cover and keep warm.
• Meanwhile cook pasta as instructed. Drain and keep warm until needed.
• Put stock and ginger in large pan. Bring to boil and remove from heat. Whisk Boursin with the quark, then whisk mixture into the stock until smooth. Return to heat, bring to simmer then remove from heat.
• Flake salmon into sauce then add asparagus and dill and lemon zest. Add pasta to the pan toss and serve.

BEET PASTA WITH LEMON CREAM SAUCE AND SALMON

Steps:

• Directions for Beet Pasta: Chop off the beet greens (if they are still attached.) Place the beets in a medium saucepan, add enough water to cover, and bring to a boil. Simmer beets on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers. To test one, fish one of the beets out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle. Remove the skins (they should rub off easily using your fingers.) Once beet is cooked and skinned, use a spiralizer to create beet pasta. Set aside.
• Directions for Lemon-Creme Sauce: Add coconut oil to a medium saucepan over low-medium heat. Add the onion and sauté for 5 minutes. Add the garlic cloves and sauté for an additional minute. While onion is cooking, steam the cauliflower florets for 5 minutes or until tender. Once cauliflower is tender, add the onions, garlic, cauliflower, lemon juice, zest, coconut milk, sea salt, black pepper, and cumin to a blender and process until smooth. Set aside.
• Directions for Broiled Salmon: Preheat the broiler. Line a sheet pan with foil. Mix cumin, paprika, mustard powder, garlic powder, and salt together. Sprinkle spice mixture over salmon. Lay flat on sheet pan. Broil the salmon for 7 minutes, or until the salmon is flaky and cooked through and the internal temperature has reached at least 135 degrees Fahrenheit.
• Divide beet pasta between two plates. Add the blended sauce back to the saucepan. Simmer for 1 minute then serve hot over beet pasta. Top with broiled salmon and garnish with fresh herbs, if desired.

LEMON AND SALMON ROE PASTA

Steps:

• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted. Stir in zest, lemon juice, and pepper to taste. Remove skillet from heat and cover to keep sauce warm.
• Cook pasta in boiling water, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in a colander. Add pasta, roe, dill, and salt to taste to sauce and cook over moderate heat, tossing, a minute, or until just heated through.

PASTA WITH SMOKED SALMON & LEMON CREAM

Steps:

• Cook pasta according to package directions. Drain and return to saucepan.
• For sauce, in a medium saucepan, heat cheese and milk over low heat until cheese melts, whisking until smooth. Stir in lemon peel and lemon juice. Stir in zucchini and salmon; heat through. Pour sauce over pasta and toss gently to coat.
• Sprinkle with chives.

LEMON SALMON PASTA

Steps:

• 1 Cook pasta. Drain. 2 Heat oil/butter in a medium frying pan over high heat. Add salmon and cook for 15 seconds each side for rare or to your liking. Remove salmon and place on a plate. 3 Add spinach to the same frying pan and cook for 2-3 minutes or until wilted. Transfer spinach to a plate. 4 Reduce heat to low, add cream and lemon juice to the same frying pan, over low heat reduce for 2 minutes or until sauce reduces slightly. 5 Add pasta, salmon & spinach to cream sauce. Toss to combine. Season with salt and pepper. Serve.