Light And Creamy Lemon Salmon Pasta (Easy Recipe!)

This delicious, Easy Lemon Salmon Pasta recipe is a great light dish when you want something simple and fresh. Perfectly cooked pasta mixed with garlic, olive oil, and a light and creamy wine sauce, then tossed with lemon, flaky salmon, and herby arugula, make this a decadent but healthy dish. 

In This Post

• Key Ingredients
• Variations And Substitutions
• How To Make This Creamy Salmon Pasta Recipe
• Frequently Asked Questions
• More Easy Pasta Dishes
• Recipe
• Comments

This salmon pasta has quickly become one of my go-to meals. It’s light, fresh, and packed with healthy ingredients—think flaky salmon, bright lemon, a touch of garlic, and plenty of herbs. It’s one of those recipes that feels satisfying without being heavy, and it doesn’t rely on a ton of cream or cheese to taste good (though there’s just enough cream to give the sauce a silky finish). 

I'm also completely in love with how simple this is to throw together. I usually bake the salmon while the pasta water is coming to a boil, but you could easily use leftover salmon or even canned in a pinch. Start to finish, the whole thing comes together in under 15 minutes, with minimal chopping or prep required. Perfect when you're trying to get dinner on the table fast after a long day.

And while I tend to think of pasta as a cold-weather comfort food, this one is light enough to enjoy year-round, especially in the summer with a glass of white wine and a side of roasted veggies or garlic knots. 

My family devours this pasta every time I make it, and it's become a back-pocket staple for me when I want something delicious, quick, and easy. 

"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!" -

John

Key Ingredients

Here's everything you'll need to make this easy seafood pasta dish.

• Pasta. Choose your favorite! I used penne here, but really any variety (spaghetti, linguine, fettuccini, or even whole wheat pasta) 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 serving of salmon for each person.
• Lemon. Fresh lemon juice 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.
• Sun-dried tomatoes. These add so much flavor to this dish and give it a bit of a sweet, tangy feel that goes great with the salmon.
• 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 them.
• 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.

Variations And Substitutions

• Change up your salmon. Canned, smoked, and grilled salmon are all great alternatives (and also make this recipe even easier to make!). You could even pan-sear the salmon in a skillet on the stovetop for more of a one-pot meal. 
• Use spinach instead of arugula. If you don't have arugula, spinach would be a great alternative for the greens in this lemon salmon pasta. You could also try adding some different herbs, like fresh basil or fresh dill, for some different flavors.
• Omit the cream (or add more!). I like the very light touch of cream here, but if you want to make it even lighter, just omit the cream completely. Alternatively, if you're looking for an even creamier dish, add a bit more cream to the sauce. 
• Add some extra garnish. Save that lemon add a sprinkle of lemon zest to the final dish!

How To Make This Creamy Salmon Pasta Recipe

This lemon salmon pasta comes together quickly and easily. Here’s how to do it:

1. Start by boiling your pasta noodles. Bring a big pot of salted water to a boil, then add your pasta. 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.
2. Bake the salmon. If you’re making salmon from scratch 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. Bake the salmon, then let it rest slightly before breaking it apart into flaky, bite-sized pieces.

Expert Tip: 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 tender and flaky for this recipe.

3. Make the sauce. Once your salmon has cooked, you're ready to make your sauce. Heat your olive oil (butter also works here) 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.

4. Toss the pasta. Remove the cream sauce from the heat and add in your pasta, your flaked salmon, and the baby arugula and fresh lemon juice, and toss well to combine. Top the lemon salmon pasta with shredded parmesan and serve.

Frequently Asked Questions

If you try this cream lemon salmon pasta, let me know what you think in the comments below! And please tag me with a pic on Instagram @frontrangefed so I can admire your beautiful meal!

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