Lemon dill salmon pasta is one of my favorite 30-minute meals! It’s so flavorful and loaded with fresh ingredients!
It’s been so busy around here lately and I just wanted a quick dinner tonight. Also, I needed to use up some leftover ingredients I had in the fridge.
I had some extra fresh dill, lemons, cream and spinach from the recipes I made on Sunday for Mother’s day brunch. This salmon pasta was exactly what I had in mind! The salmon bakes while the pasta is boiling and the sauce is simmering. Somehow, it all came together at the same time AND under 30 minutes. Plus, it’s super bright, lemony and it just reminds me of summer!
Lemon Dill Salmon Pasta
Season 2 pieces of salmon with salt, pepper, and fresh dill. (I use wild caught, Alaskan, Keta frozen salmon that I get from Costco). I baked it at 375 degrees on a parchment lined tray for 16-17 minutes. Make sure you check the thickest part to make sure it’s done at 145 degrees. When I put the salmon in, I started boiling the water. Don’t forget to salt the water! I used einkorn wheat pasta but you can use whatever you have on hand.
In a small pan, I sauteed the garlic in coconut oil until fragrant. Add the chicken broth, white wine, lemon juice, and lemon zest. Bring it to a boil, reduce to a low simmer and cook until the sauce has thickened slightly. I let it simmer 4-5 minutes. Then add the chopped dill, chives, cream (you can substitute milk or half and half, or whatever you have available), salt and pepper. Simmer for 3 more minutes. Taste and adjust.
Remove the salmon from the oven and cut it into chunks with a fork, make sure you remove the skin! Drain the pasta and put the salmon chunks into the pot that you cooked the pasta in. Leave a little bit of the pasta water in the pot to keep the noodles soft and pliable.
Add the spinach now so it’s just slightly wilted by the time you eat it. That way, the spinach hasn’t been cooked to death and still has all of its nutrients. Pour the sauce over the salmon and pasta. Mix to coat the pasta with sauce and top with extra chopped dill, pepper, and parsley.
Optional: Serve with a slice of whole grain bread and a glass of white wine. Yum!
- 2 Salmon fillets
- 1 Box of whole wheat pasta
- 2 T Fresh chopped parsley
- 2 Cups Fresh spinach
- 1 T coconut oil
- 2 Cloves of garlic, minced
- ⅓ Cup chicken broth
- ¼ Cup white wine
- 1 t Fresh dill weed plus a little extra for sprinkling on top
- Juice from 1 large lemon
- ½ t Zest from organic lemon
- ¼ cup heavy cream (If you want the sauce extra creamy, use ½ cup)
- 2 T Fresh chives, diced
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Season salmon with salt, pepper and ½ t chopped dill.
- Bake for 15-17 minutes, (145 degrees).
- Boil water, add pasta.
- While the salmon is baking and the pasta is boiling, add coconut to a small pan and add the garlic.
- Saute until fragrant, don't let it burn! Watch it!
- Add the chicken broth, white wine, lemon juice and zest.
- Bring to a boil, reduce to a low simmer and cook for 3-4 minutes.
- Add the cream, chives, dill, salt and pepper. Simmer for 3 more minutes.
- Remove the salmon from the oven and cut it into chunks.
- Drain pasta and add the salmon chunks to the same pasta pot.
- Add the spinach.
- Pour the sauce over the top and stir to coat the pasta.
- Top with extra dill, chives and chopped parsley to garnish.
The salmon pasta is super flavorful and so easy to assemble for a quick, easy dinner! We both loved it!
Have you made the swap to whole grain noodles yet? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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