Creamy Lemon and Fresh Tomato Salmon Pasta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
925 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon and Fresh Tomato Salmon Pasta
Description
Creamy Lemon and Fresh Tomato Salmon Pasta highlights cooked salmon dressed in a rich, lemon-infused cream sauce with fresh tomatoes and Parmesan. The salmon is seasoned with Italian herbs and pan-seared to achieve a gentle crust before being broken into chunks within the sauce. The cream sauce, boosted with garlic, Dijon mustard, and lemon zest and juice, creates a tangy and smooth coating for the pasta. Fresh chopped tomatoes add brightness and texture to the sauce, offering a contrast to the creamy elements.
The spaghetti is cooked al dente according to package instructions, then gently tossed with the sauce and salmon to absorb the flavors. This results in a cohesive dish combining the tender fish and creamy, slightly tangy sauce with the bite of pasta. Parsley and extra Parmesan add a finishing touch when serving.
A note in the recipe advises against substituting heavy cream with lighter dairy like milk or half-and-half, as the citrus in the sauce may cause curdling. Using full-fat cream helps maintain the sauce's smoothness and stability during cooking. This dish can be served as a main course for a comforting dinner featuring a balance of creamy and fresh flavors.
Ingredients
- 4 ounces spaghetti uncooked, or other pasta
- 1/2 pound salmon fresh
- 1/4 teaspoon Italian seasoning or to taste
- salt
- black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup Parmesan Cheese freshly grated
- 2 medium tomato chopped
- 3/4 cup heavy cream aka whipping cream
- lemon juice and zest of 1/2 medium, about 1 tbsp juice
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- parsley chopped, optional
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Meanwhile, sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste.
- Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove the salmon from the pan and set aside.
- Add the tomato, cream, lemon juice and zest, garlic, and Dijon mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
- Add the salmon back into the pan, and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 4-5 minutes, or until the salmon is cooked through. Season with more salt and pepper if needed.
- Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.
Notes
- Use heavy cream rather than half-and-half or milk to prevent the sauce from curdling due to the lemon juice.
- Ensure salmon is cooked through but still moist by searing briefly and finishing covered in the sauce.
- Toss cooked pasta in the sauce immediately so it absorbs the flavors well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 925 kcal
% Daily Value*
| Calories | 925kcal | 46% |
| Carbohydrates | 55g | 18% |
| Protein | 41g | 82% |
| Fat | 60g | 92% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 200mg | 67% |
| Sodium | 595mg | 25% |
| Potassium | 1139mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2780IU | 56% |
| Vitamin C | 22mg | 24% |
| Calcium | 334mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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