5 from 51 votes
30-Minute Salmon Pasta with Lemon Garlic Butter
This 30-Minute Salmon Pasta combines tender baked salmon with whole wheat pasta tossed in a lemon garlic butter sauce. The salmon is baked in foil with garlic, lemon, and butter for moist, flavorful fish, then mixed with pasta and a fresh parsley garnish. The dish offers balanced textures and bright citrus notes for a satisfying meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Calories:
759 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 759
% 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.