Pan-fried salmon served with spaghetti and a light lemon cream sauce, combined with sugar snap peas and courgette for a fresh, balanced meal. This easy salmon pasta recipe is perfect for dinner, ready in under 30 minutes, and great for using fresh or leftover salmon. Ideal for weeknight meals or family dinners.
A fresh and flavorful pasta dish made with flaky salmon, crisp vegetables, and a zesty lemon cream sauce. Light yet satisfying, this is the perfect weeknight dinner that comes together in under 30 minutes.
Ingredients
For the pasta:
- 250 g (8.8 oz) dried spaghetti
- 85 g (1 cup) sugar snap peas (or snow peas), roughly chopped
- 1 small courgette (zucchini), spiralized or cut into thin strips
For the salmon and sauce:
- 1 tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp black pepper
- 3 boneless salmon fillets
- 1 small onion, peeled and chopped
- 2 garlic cloves, minced
- 2 tbsp white wine (optional)
- 5 tbsp double (heavy) cream
- Zest of 1 lemon
- Juice of ½ lemon
To serve:
- 2–4 tbsp shaved parmesan
- Extra black pepper
- Additional lemon zest
- Lemon wedges
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions (10–13 minutes). In the final minute of cooking, add the sugar snap peas and courgette to the boiling pasta. Reserve ½ cup of pasta water, then drain. - Pan-fry the salmon:
While the pasta cooks, heat olive oil in a large frying pan over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side-down in the pan and cook for 3 minutes until the skin is crispy. - Add the aromatics:
Flip the salmon over and add the chopped onion to the pan. Cook for another 3 minutes until the onion softens. Remove the salmon and set aside on a cutting board. - Make the sauce:
Add garlic to the pan and cook for 1 minute. Pour in the white wine and let it bubble for a minute to reduce. Lower the heat and stir in the cream. Let it warm through. - Combine salmon and lemon:
Remove the skin from the salmon and break it into chunks. Return the salmon to the pan with the lemon zest. - Finish the pasta:
Add the drained pasta, sugar snap peas, and courgette to the sauce. Toss everything together with the lemon juice and a splash or two of reserved pasta water until well coated. - Serve:
Divide among four bowls and top with shaved parmesan, black pepper, lemon zest, and lemon wedges.
Tips
- Spiralize the courgette just before cooking to prevent it from releasing too much water.
- Use skin-on salmon for extra flavor and a crisp texture, but remove the skin before combining with the sauce.
- Reserve pasta water to adjust the sauce consistency without thinning the flavor.
Variations and Substitutions
- Swap salmon for cooked shrimp, trout, or grilled chicken.
- No cream? Use crème fraîche or a mix of milk and butter for a lighter version.
- Add greens like spinach or arugula at the end for extra nutrients.
- Make it gluten-free by using gluten-free pasta.
FAQs
Can I use canned salmon?
Yes, but fresh or pan-fried salmon will give the best texture and flavor.
Can I skip the wine?
Absolutely. Just leave it out or replace it with a splash of chicken or vegetable broth.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or cream.
Serving Suggestions
- Pair with a side salad of rocket and cherry tomatoes.
- Add garlic bread or crusty rolls for a more filling meal.
- Serve with a chilled glass of white wine like Sauvignon Blanc or Pinot Grigio.
Why You’ll Love This Recipe
- Balanced and bright with lemon and cream
- Quick to make, perfect for busy evenings
- Full of color, texture, and flavor
- A family-friendly pasta dish with a fresh twist
Pan-Fried Salmon and Spaghetti with Lemon Cream Sauce
4
servings15
minutes15
minutesIngredients
For the pasta:
250 g (8.8 oz) dried spaghetti
85 g (1 cup) sugar snap peas (or snow peas), roughly chopped
1 small courgette (zucchini), spiralized or cut into thin strips
For the salmon and sauce:
1 tbsp olive oil
⅛ tsp salt
⅛ tsp black pepper
3 boneless salmon fillets
1 small onion, peeled and chopped
2 garlic cloves, minced
2 tbsp white wine (optional)
5 tbsp double (heavy) cream
Zest of 1 lemon
Juice of ½ lemon
To serve:
2–4 tbsp shaved parmesan
Extra black pepper
Additional lemon zest
Lemon wedges
Directions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions (10–13 minutes). In the final minute of cooking, add the sugar snap peas and courgette to the boiling pasta. Reserve ½ cup of pasta water, then drain.
- Pan-fry the salmon:
- While the pasta cooks, heat olive oil in a large frying pan over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side-down in the pan and cook for 3 minutes until the skin is crispy.
- Add the aromatics:
- Flip the salmon over and add the chopped onion to the pan. Cook for another 3 minutes until the onion softens. Remove the salmon and set aside on a cutting board.
- Make the sauce:
- Add garlic to the pan and cook for 1 minute. Pour in the white wine and let it bubble for a minute to reduce. Lower the heat and stir in the cream. Let it warm through.
- Combine salmon and lemon:
- Remove the skin from the salmon and break it into chunks. Return the salmon to the pan with the lemon zest.
- Finish the pasta:
- Add the drained pasta, sugar snap peas, and courgette to the sauce. Toss everything together with the lemon juice and a splash or two of reserved pasta water until well coated.
- Serve:
- Divide among four bowls and top with shaved parmesan, black pepper, lemon zest, and lemon wedges.
Leave a Reply