Lemon Garlic Salmon Pasta Recipe
This Lemon Garlic Salmon Pasta combines flaky salmon with pasta, garlic, lemon, fresh basil, and Parmesan. A light olive oil and lemon sauce keeps the pasta fresh and bright, while capers add a salty bite.
Equipment
- Large pot
- Large skillet
- Baking sheet
- Parchment paper or aluminum foil
- Colander
- Mixing bowl
- Tongs
Ingredients
- 12 ounces pasta such as rigatoni, linguine, spaghetti, or fettuccine
- 1 pound salmon fillet
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- ½ cup fresh basil leaves finely chopped
- 1 lemon zested and juiced
- 2 teaspoons capers
- ½ cup grated or shaved Parmesan cheese
- 2 tablespoons unsalted butter
- ¼ cup reserved pasta water plus more as needed
- ½ teaspoon red pepper flakes
- 1 teaspoon salt divided
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Place the salmon on a parchment-lined baking sheet and season with salt and black pepper. Bake for 15–20 minutes, depending on the thickness of the fillet, until the salmon flakes easily and reaches 145°F.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
- Melt the butter with the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook for about 1 minute, just until the garlic becomes fragrant.
- Add the cooked pasta to the skillet along with the lemon zest, lemon juice, basil, capers, salt, and black pepper. Toss well, adding a little reserved pasta water at a time until the sauce lightly coats the pasta. Pasta water helps loosen the sauce and helps it cling to the noodles.
- Flake the cooked salmon into bite-sized pieces. Gently fold it into the pasta, being careful not to break the salmon into very small pieces.
- Divide the pasta among serving bowls and finish with freshly grated or shaved Parmesan, extra basil, and a squeeze of lemon.
