30-Minute Salmon Pasta with Lemon Garlic Butter
User Reviews
5
30-Minute Salmon Pasta with Lemon Garlic Butter
Description
The 30-Minute Salmon Pasta with Lemon Garlic Butter starts by baking salmon fillets in foil, coated with a mixture of melted butter, minced garlic, lemon juice and zest, and red pepper flakes. This sealed baking method steams the salmon gently, preserving its moisture and infusing it with bright lemon and buttery garlic flavor. Meanwhile, whole wheat pasta cooks just short of al dente, reserving some starchy pasta water to loosen the sauce. Once salmon is baked, the tender flakes mix with pasta and some of the reserved water to create a light, glossy sauce. Fresh parsley sprinkled on top adds a mild herbaceous note.
The pasta serves well as a standalone dinner or with a crisp green salad. Its creamy lemon butter complements the richness of the salmon without heavy cream or additional fat. It's a balanced dish with protein, complex carbs, and brightness from citrus and herbs.
Doubling the recipe is straightforward for feeding more people, and the gentle baking temperature helps prevent overcooking the salmon, preserving tender flakes. Removing salmon from the oven around 140°F lets residual heat finish cooking without drying the fish.
Ingredients
- 5-6 garlic minced, cloves
- 1 lemon juiced and zested, small
- 4 Tablespoons butter melted, unsalted
- Dash Dash red pepper flakes
- 1/2 /2 pound salmon
- 6 ounces whole wheat pasta
- 1 Tablespoon olive oil
- 1/3 /3 cup yellow onion diced
- 1/4 /4 cup pasta water as needed
- salt to taste
- black pepper to taste
- 2 Tablespoons parsley chopped, for garnish, fresh
Instructions
- Pre-heat oven to 375°F. In a small bowl, stir together garlic cloves, lemon juice, lemon zest, melted butter, and red pepper flakes. Set aside.
- Salmon Packet: Get one large piece of heavy-duty foil, or two large pieces of regular foil and place them on top of each other. Pat the salmon dry with a paper towel, then place the fillets in the middle of the foil, then sprinkle with salt and pepper. Spread half of the butter mixture across the top of the salmon (approximately 2-2 1/2 Tablespoons). Top with a lemon slice if desired. Fold together the long sides of the foil and roll up the small edges to create a sealed pouch. Bake for 20-25 minutes until the middle is cooked through and the internal temperature reaches 145°F. I like to remove the salmon around 140°F so it's not overcooked and the temp will continue to rise as it rests. Set aside until ready to add to pasta.
- Meanwhile, cook pasta according to directions, cooking 1-2 minutes shy of al dente. Reserve 1/4 cup pasta water. Prepare the sauce as the pasta boils, it's easiest to transfer the cooked pasta directly into the sauce.
- Sauce: In a large skillet, heat olive oil over medium heat, then add onion and cook for 3-4 minutes, with a pinch of salt. Add the remaining garlic butter mixture to the onion and reduce heat to medium. Cook for 2-3 minutes.
- Add the reserved pasta water to the sauce, starting with about 2 tablespoons of it and working your way up until you've reached your desired consistency. Add salt and pepper to taste. Add the just-under al dente pasta to the sauce and toss to coat, continuing to cook for 1-2 minutes. Stir in 1 1/2 tablespoons of the parsley.
- Top the pasta with cooked salmon fillets or flake the salmon apart and toss it throughout the pasta. Garnish with lemon wedges and remaining parsley as desired.
Notes
- You can double this recipe easily to serve more people.
- Remove salmon from the oven around 140°F to avoid overcooking as it rests.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Calories | 759kcal | 38% |
| Carbohydrates | 74g | 25% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 67mg | 3% |
| Potassium | 911mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 38mg | 42% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
