This delicious, Easy Lemon Salmon Pasta recipe is a great light dish when you want something simple and fresh. Perfectly cooked pasta mixed with a light garlic, olive oil, and wine sauce then tossed with lemon, flaky salmon and herby arugula make this a decadent but healthy dish.
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Why I Love This Lemon Garlic Pasta With Salmon Recipe:
- It’s light and fresh. This light salmon pasta uses fresh and healthy ingredients and isn’t loaded down with too much heavy cream or cheese. It’s the perfect meal when you’re craving something simple and light.
- It’s a healthy salmon pasta recipe. This lemony salmon pasta checks all the boxes for a nice and healthy but filling meal. Heart-healthy salmon, enriched pasta, delicious veggies and herbs, immune-boosting garlic, and bright lemon juice loaded with vitamin c. It’s the perfect pasta recipe that will fill you up but won’t leave you feeling guilty afterward.
- Super fast and easy. I baked the salmon specifically for this pasta (which really just takes a few minutes in the oven), but you could easily make this pasta with leftover salmon or even canned salmon. It comes together in less than 15 minutes, there’s very little prep or chopping involved at all. (You could easily throw these crescent roll garlic knots together to go with it while your noodles are boiling!)
- Perfect any time of year. I typically think of pasta as a winter type of meal, but this lemon salmon pasta is so light, it’s great for summer too! It would be a great al fresco meal, paired alongside these delicious roasted artichokes.
- Very little cream! I’m not knocking a cream-based pasta sauce, but most of the time I prefer a lighter olive oil-based or tomato-based sauce. I love this lemon garlic salmon pasta recipe since it uses just a touch of heavy cream, which adds just a touch of creaminess to this pasta, but almost disappears in the final dish.
Ingredients
Here's everything you'll need to make this easy salmon pasta dish.
- Pasta. Choose your favorite! I used penne here but really any variety would work well.
- Salmon. I baked a salmon filet for this lemon garlic salmon pasta, but you can make this easier by using canned or smoked salmon. This is also a great recipe for using up leftover salmon since you don’t need a full salmon serving for each person.
- Lemon. The lemon really brightens this dish and gives it a light and really great tangy flavor.
- Garlic. You guys know how much I love garlic in a recipe. The slightly spicy, nutty, and buttery flavor of it really adds to the salmon and makes this lemon salmon pasta dish delicious.
- Extra virgin olive oil and white wine. Since there isn’t much cream in this recipe, the olive oil and white wine really serve as the sauce. The quality of your wine isn’t too important, but make sure you’re choosing the best olive oil you can find for this recipe since the flavor will really shine through.
- Red pepper flakes. Red pepper flakes add a touch of spice here but if that’s not what you’re after, feel free to omit it.
- Heavy cream & Parmesan. We only use a touch of each of these for some dimension and flavor. The Parmesan is used at the end and gives the salmon a sharp, salty punch.
- Sun-dried tomatoes. For great color and some added texture and taste.
- Baby arugula. I love the greens in this pasta. Pulling them through at the end makes them just wilted enough and adds to both the taste and the health benefits of this delicious lemony salmon pasta.
How To Make It
This lemon salmon pasta comes together quickly and easily. Here’s how to do it:
- Start by boiling your pasta noodles. You’ll want them al dente, which just means they should still be slightly firm, not mushy or overly soft. Different types of pasta vary in cooking times so just follow the instructions on your pasta package.
- Bake the salmon. If you’re making salmon for this pasta recipe, you can get it going while the pasta cooks. It should take less than 10 minutes in the oven, but the cooking time will depend on how thick your filet is. Season your salmon with salt and pepper, and bake it until it’s cooked through. Just watch it carefully to make sure you don’t overcook it. You want it moist and flaky, not dried out.
- Next, heat your olive oil over medium heat, then add your minced garlic and cook it for 1 minute. Be careful here since garlic can burn quickly. You’ll know it’s ready when you start to smell that delicious garlic scent.
- Add the white wine, sundried tomatoes, red pepper flakes, salt and pepper to the olive oil-garlic sauce. Simmer the sauce on medium-low heat for about 5 minutes, or until the wine has reduced slightly.
- Stir in the heavy cream and cook for 1-2 minutes until everything is combined.
- Remove the sauce from heat and add in your pasta, your flaked salmon, and the baby arugula and lemon juice and toss well to combine.
- Top the lemon salmon pasta with shredded parmesan and serve.
Variations
- Change up your salmon. Canned, smoked, and grilled salmon are all great alternatives (and also make this recipe even easier to make!)
- Use spinach instead of arugula. Spinach would be a great alternative to the greens in this lemon salmon pasta. You could also try adding some different herbs, like basil, for some different flavors.
- Omit the cream. I like the very light touch of cream here, but if you want to make it even lighter, just omit the cream completely.
Helpful tips
- Don’t overcook your salmon. If you’re baking it, watch it closely to make sure it doesn’t cook for too long and become dried out. You want the salmon nice and flaky for this recipe.
- Add some oil if reheating. Storing leftovers in the fridge may turn your pasta a bit dry. Simply add a little olive oil before reheating it to help bring back the sauce.
- Leftover pasta will keep in an airtight container for up to 3 days, stored in the refrigerator.
More Easy Pasta Dishes
- Cajun Shrimp Pasta Recipe
- Tuscan Pasta
- Cheesy Baked Pasta
- Pumpkin Mac And Cheese
- Easy Vegetable Lasagna
- Chickpea Stew With Orzo And Greens
Recipe
Easy Lemon Salmon Pasta
This delicious, Easy Lemon Salmon Pasta recipe is a great light dish when you want something simple and fresh. Perfectly cooked pasta mixed with a light garlic, olive oil, and wine sauce then tossed with lemon, flaky salmon and herby arugula make this a decadent but healthy dish.
Ingredients
- 8 oz penne pasta
- 1 lb salmon fillet See note for substitutions below
- 2 tablespoon olive oil
- 4 garlic cloves, minced
- ½ cup white wine
- ½ cup sundried tomatoes
- ½ teaspoon crushed red pepper flakes
- salt and pepper to tasted
- ¼ cup heavy cream
- ¼ cup lemon juice
- 1 cup baby arugula
- ¼ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package instructions until al dente.
- If you’re baking the salmon for this recipe, season it with salt and pepper and bake at 350 degrees for 10-15 minutes, depending on thickness. You can also use leftover salmon, canned, or smoked salmon for this pasta dish.
- In a separate pan, heat olive oil over medium heat.
- Add garlic and cook until fragrant, about 1 minute.
- Add the white wine, sun-dried tomatoes, red pepper flakes, salt, and pepper. Cook until the wine has reduced slightly, about 5 minutes.
- Add the heavy cream and stir to combine. Cook for 1-2 minutes until everything is well mixed. Remove from heat.
- Add the pasta noodles, the flaked salmon, and the baby arugula and gently toss to combine.
- Stir in lemon juice, and Parmesan cheese, and toss well.
- Serve and enjoy!
Notes
Don’t overcook your salmon. If you’re baking it, watch it closely to make sure it doesn’t cook for too long and become dried out. You want the salmon nice and flaky for this recipe.
Make it easier! Make this recipe easier by using leftover salmon, canned salmon, or even smoked salmon!
Store leftover pasta in an airtight container in the fridge for up to 3 days.
Add some oil if reheating. Storing leftovers in the fridge may turn your pasta a bit dry. Simply add a little olive oil before reheating it to help bring back the sauce.
Nutrition
Calories: 279kcalCarbohydrates: 26gProtein: 17gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 42mgSodium: 88mgPotassium: 616mgFiber: 2gSugar: 4gVitamin A: 276IUVitamin C: 7mgCalcium: 70mgIron: 2mg
Tried this recipe?Let me know how it was!
John says
I followed the recipe exactly, I would say that I'm a very good cook, I almost always +/- ingredients from a recipe. I've never commented on a recipe before, but that's a complete homerun, don't change a thing!
Sarah Jenkins says
Thanks John!
Kath says
I omitted the cream to make it a bit lighter, and it turned out fantastic. Still creamy and delicious without the extra calories. Leftovers reheated surprisingly well. Just added a splash of olive oil, and it was as good as fresh.
Sarah Jenkins says
Thanks Kath!
Kimmy says
Made this Lemon Salmon Pasta last night and it was incredible! The flavors are so fresh and light - perfect for a busy weeknight. Loved how the lemon and garlic brightened everything up. This recipe is definitely going into my regular rotation!
Sierra says
So delicious and full of flavors! I really love that it's super easy to make too! I added some fresh basil for extra flavors and everyone loved it!
Rosenda says
I used baby spinach instead of arugula since that's what I had on hand. The greens wilted just enough to add a lovely texture to the dish. And as suggested, I watched the salmon closely while baking and pulled it out of the oven just as it started to flake. It turned out really moist and flavorful.
Michelle says
Have just finished making this and it is absolutely delicious.
I'm trying to eat more oily fish, without lots of unhealthy ingredients, and this is going to be a new favourite in my home. Empty plates all round!
Kate says
A healthy AND delicious pasta dish? Love this! I never really think of pairing pasta with salmon but this dish has won me over!!
Sarah Jenkins says
Thanks Kate! we love it too! 🙂