This salmon pasta with its silky cream sauce, lemon, paprika and Parmesan has an especially fragrant finish: juicy salmon is seared until golden, then folded into a delicate sauce in one skillet. Perfect for a dinner when you want something restaurant-worthy in half an hour.
Ingredients
- Pasta, short or long, your choice — 8.8 oz | 250 g
- Skinless salmon fillet — 10.6 oz | 300 g
- Olive oil — 1 tbsp | 15 ml
- Sweet paprika — 1.5 tsp | 1.5 tsp (1 tsp for the salmon and 0.5 tsp in the sauce)
- Dried parsley — 1 tsp | 1 tsp
- Salt — 3/4 tsp or to taste
- Ground black pepper — 1/4 tsp | 1/4 tsp
- Yellow onion — 1 pc.
- Garlic — 2 cloves
- Heavy cream, 20–33% — 3/4 cup | 200 ml
- Dried oregano — 1/2 tsp | 1/2 tsp
- Lemon zest — 1 tsp | 1 tsp
- Lemon juice — 1 tbsp | 15 ml
- Grated Parmesan — 1.4 oz | 40 g
- Fresh parsley, finely chopped — 2 tbsp | 2 tbsp
- Pasta cooking water — 1/4 cup | 60 ml
Step-by-step recipe
- Prepare the salmon: pat the fillet dry, season with 1 tsp paprika, dried parsley, half the salt and black pepper, add the olive oil and gently rub in the spices.
- Heat a skillet over medium heat and sear the salmon for 3 to 4 minutes per side until golden and cooked through. Transfer to a plate, let rest, then break into large pieces.
- Bring a pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Reserve 1/4 cup | 60 ml of the cooking water, then drain the pasta.
- In the same skillet over medium heat, sauté the finely chopped onion for 3 to 4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the cream, add the remaining 1/2 tsp paprika, oregano, lemon zest and lemon juice. Bring to a gentle simmer and cook for 1 to 2 minutes.
- Stir in the grated Parmesan and half the fresh parsley, adding pasta water little by little until the sauce is creamy yet still fluid. Taste and adjust the salt if needed.
- Add the pasta to the skillet and toss thoroughly so it is evenly coated in sauce. Gently return the salmon pieces or arrange them on top when serving.
- Remove from the heat, scatter over the remaining parsley, add a little more Parmesan if you like, and serve at once.
Nutritional value per serving
| Calories | 720 kcal |
| Protein | 40 g |
| Fat | 34 g |
| Carbohydrates | 65 g |
| Fiber | 3 g |
| Sodium | 1.5 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Pasta: fettuccine, tagliatelle, spaghetti or penne all work well — choose a shape that holds the sauce beautifully.
- Salmon doneness: aim for a slightly translucent center or an internal temperature of about 122–125°F | 50–52°C if you prefer a juicier result.
- Swaps: heavy cream can be replaced with a mixture of milk and cream cheese, or with a little cream cheese; Parmesan can be swapped for another hard cheese.
- Flavor balance: lemon and Parmesan both love salt — taste and adjust right at the end.
- Thicker or looser: adjust the sauce with pasta water, which contains starch and emulsifies beautifully.
FAQ
Which type of pasta is best for this sauce?
Shapes that hold sauce well work especially well: fettuccine, tagliatelle, bucatini or penne. Long pasta gives a creamier feel, while short pasta catches more sauce in every bite.
Can I make it without cream?
Yes. Replace the cream with a mixture of milk and a spoonful of cream cheese, or use butter and a little stock, adding more Parmesan for creaminess.
What if the sauce tastes too sharp from the lemon?
Add a pinch of sugar or a little more cream and Parmesan. Balance the flavor with salt and a splash of pasta water until perfectly rounded.