19 Delicious Salmon and Pasta Recipes for Easy Cooking

You’re about to discover the perfect pairing for busy weeknights and cozy dinners alike. Salmon and pasta come together in these 19 mouthwatering recipes that promise flavor-packed meals with minimal fuss. From creamy sauces to zesty lemon creations, there’s something here to satisfy every craving. Let’s dive into these delicious combinations that will make your meal planning effortless and exciting!

Creamy Spinach and Salmon Pasta

While crisp autumn evenings call for comforting yet sophisticated meals, this creamy spinach and salmon pasta delivers both elegance and satisfaction in a single bowl. With tender flakes of salmon nestled in a velvety sauce and vibrant spinach adding freshness, this dish transforms simple ingredients into a restaurant-worthy dinner. Perfect for weeknights yet impressive enough for company, it balances richness with bright, herbaceous notes.

Ingredients

• 12 oz salmon fillets, skin removed (or substitute with 2 cups cooked, flaked salmon)
• 8 oz fettuccine pasta (or any long pasta like linguine)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 cup heavy cream
• 4 cups fresh spinach, loosely packed
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 tsp red pepper flakes (optional, for a hint of heat)
• Salt and black pepper (adjust to taste)
• 2 tbsp chopped fresh dill (or 2 tsp dried dill)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While pasta cooks, pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
5. Place salmon in the skillet and cook for 4–5 minutes per side, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
6. Transfer salmon to a plate and use two forks to flake it into bite-sized pieces, discarding any bones.
7. Reduce skillet heat to medium and add minced garlic, sautéing for 30–45 seconds until fragrant but not browned.
8. Pour heavy cream into the skillet, stirring constantly to incorporate any browned bits from the bottom.
9. Simmer the cream for 2–3 minutes, until it thickens slightly and coats the back of a spoon.
10. Stir in fresh spinach, cooking for 1–2 minutes until wilted and vibrant green.
11. Add grated Parmesan, lemon juice, red pepper flakes, and chopped dill, stirring until the cheese melts and the sauce is smooth.
12. Drain the cooked pasta, reserving 1/4 cup of pasta water, and add both to the skillet.
13. Gently fold in flaked salmon and toss everything together until evenly coated, adding a splash of reserved pasta water if the sauce is too thick.
14. Season with additional salt and pepper if needed, then remove from heat.

Yieldingly luxurious, the creamy sauce clings to each strand of pasta while the salmon remains moist and flaky. Bright lemon cuts through the richness, and fresh dill lends an aromatic lift that makes this dish feel both comforting and refined. For a stunning presentation, garnish with extra dill and serve alongside a crisp white wine to complement the delicate flavors.

Lemon Butter Salmon Pasta

Yield to the allure of this sophisticated yet approachable Lemon Butter Salmon Pasta, where tender flakes of perfectly cooked salmon mingle with al dente pasta in a vibrant, citrus-kissed butter sauce. This elegant dish transforms simple ingredients into a restaurant-worthy meal that feels both indulgent and refreshingly light, making it ideal for weeknight dinners or impromptu entertaining. Its bright, balanced flavors and beautiful presentation will quickly become a staple in your culinary repertoire.

Ingredients

– 12 oz salmon fillets, skin removed (or skin-on, crisped if preferred)
– 8 oz linguine pasta (or fettuccine for a wider noodle)
– 3 tbsp unsalted butter, divided (cold butter helps emulsify the sauce)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (adjust quantity for preference)
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1/4 cup heavy cream (or half-and-half for a lighter option)
– 1/4 cup fresh parsley, chopped (plus extra for garnish)
– 1/4 tsp red pepper flakes (optional, for a subtle heat)
– Salt and black pepper to season

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the salmon fillets completely dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place salmon in the skillet skin-side up (if applicable) and cook undisturbed for 4-5 minutes until a golden crust forms on the bottom.
6. Flip salmon and cook for another 3-4 minutes until internal temperature reaches 125°F for medium, then transfer to a plate.
7. Reduce skillet heat to medium-low and add remaining 1 tbsp olive oil with 1 tbsp butter.
8. Sauté minced garlic for 30-45 seconds until fragrant but not browned, stirring constantly.
9. Pour in lemon juice and heavy cream, then simmer for 2 minutes until slightly thickened.
10. Whisk in remaining 2 tbsp cold butter until fully incorporated into a smooth sauce.
11. Flake the cooked salmon into large chunks using a fork, discarding any skin.
12. Drain the cooked pasta, reserving 1/2 cup of pasta water.
13. Add drained pasta to the skillet along with 1/4 cup pasta water, tossing to coat in the sauce.
14. Gently fold in flaked salmon, lemon zest, chopped parsley, and red pepper flakes.
15. Cook for 1-2 more minutes, adding more pasta water if needed to reach desired sauciness.
16. Season with additional salt and pepper if desired, then remove from heat.

Succulent salmon flakes melt into the silky lemon butter sauce, creating a luxurious texture that clings beautifully to each strand of pasta. The bright citrus notes cut through the richness while the subtle heat from red pepper flakes adds dimension to every bite. Serve this elegant dish alongside roasted asparagus or a simple arugula salad for a complete meal that feels both sophisticated and comforting.

Garlic Parmesan Salmon and Penne

Luxuriously simple yet profoundly satisfying, this Garlic Parmesan Salmon and Penne transforms humble ingredients into an elegant weeknight masterpiece. Succulent salmon fillets nestle among tender pasta tubes, all enveloped in a creamy, garlic-infused Parmesan sauce that feels both comforting and sophisticated. Savor this dish when you crave restaurant-quality flavors without the complexity of multiple pans or techniques.

Ingredients

– 12 oz salmon fillets, skin removed (or skin-on if preferred)
– 8 oz penne pasta (or any short pasta shape)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (about 1 tbsp)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup chopped fresh parsley (or 1 tbsp dried parsley)
– 1 tsp lemon zest (from about 1/2 lemon)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
5. Place salmon fillets in the hot skillet and cook for 4-5 minutes until golden brown crust forms on bottom.
6. Flip salmon carefully using a spatula and cook for another 3-4 minutes until internal temperature reaches 145°F.
7. Transfer cooked salmon to a plate and let rest for 2 minutes before flaking into large chunks.
8. Reduce skillet heat to medium and add minced garlic, cooking for 30-45 seconds until fragrant but not browned.
9. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
10. Whisk in grated Parmesan cheese until completely melted and sauce thickens slightly, about 2-3 minutes.
11. Drain cooked penne pasta, reserving 1/4 cup pasta water.
12. Add drained pasta to the cream sauce along with 2 tablespoons of reserved pasta water.
13. Gently fold in flaked salmon, lemon zest, and chopped parsley until evenly distributed.
14. Taste and adjust seasoning with additional salt or pepper if needed.
15. Serve immediately garnished with extra Parmesan and red pepper flakes if desired.

Succulent salmon flakes melt into the creamy Parmesan sauce, creating a luxurious texture that clings perfectly to each penne tube. The garlic provides a subtle aromatic backbone while the lemon zest cuts through the richness with bright acidity. Consider serving this elegant dish alongside roasted asparagus or a simple arugula salad to complement its sophisticated flavors.

Pesto Salmon with Linguine

Elegant yet approachable, this pesto salmon with linguine transforms simple ingredients into a restaurant-worthy weeknight dinner. The vibrant basil pesto clings beautifully to al dente pasta while the salmon develops a perfectly crisp skin. This dish delivers both visual appeal and sophisticated flavor in under thirty minutes.

Ingredients

• 2 salmon fillets (6 oz each), skin-on for crisp texture
• 8 oz linguine pasta
• 1/2 cup basil pesto (homemade or high-quality store-bought)
• 2 tbsp olive oil (extra virgin recommended)
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp red pepper flakes (optional, for heat)
• 1 lemon, cut into wedges
• Salt and black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season salmon fillets generously with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon skin-side down in the hot skillet and cook undisturbed for 5-6 minutes until skin is golden and crisp.
5. Flip salmon carefully using a spatula and cook for 2-3 minutes more until internal temperature reaches 125°F for medium-rare.
6. Transfer salmon to a plate and reduce skillet heat to medium-low.
7. Add linguine to boiling water and cook for 9-10 minutes until al dente, stirring occasionally.
8. Add minced garlic to the same skillet and cook for 30 seconds until fragrant but not browned.
9. Reserve 1/2 cup pasta water before draining linguine.
10. Add drained linguine directly to the skillet with garlic.
11. Pour pesto over pasta along with 1/4 cup reserved pasta water, tossing to coat evenly.
12. Stir in Parmesan cheese until sauce becomes creamy and clings to pasta.
13. Flake cooked salmon into large chunks and gently fold into the pasta mixture.
14. Squeeze fresh lemon juice over the dish and sprinkle with red pepper flakes if using.

Buttery salmon flakes melt into the vibrant pesto sauce, creating a luxurious texture against the firm linguine. The crisp salmon skin adds welcome crunch while the lemon brightens each rich bite. For an elegant presentation, garnish with fresh basil leaves and serve immediately in warm bowls.

Spicy Cajun Salmon Pasta

Unfolding with layers of bold flavor and elegant simplicity, this Spicy Cajun Salmon Pasta brings the vibrant spirit of Louisiana to your dinner table. Perfectly seared salmon fillets mingle with al dente pasta in a creamy, spice-kissed sauce that’s both comforting and sophisticated.

Ingredients

• 12 oz salmon fillets, skin removed
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat salmon fillets completely dry with paper towels to ensure proper searing.
4. Rub salmon evenly with Cajun seasoning on all sides.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Place salmon in the hot skillet and sear for 4-5 minutes per side until a golden-brown crust forms and internal temperature reaches 145°F.
7. Transfer salmon to a plate and use two forks to flake it into large chunks.
8. Reduce skillet heat to medium and add minced garlic, cooking for 30 seconds until fragrant but not browned.
9. Pour heavy cream into the skillet, scraping up any browned bits from the bottom for extra flavor.
10. Simmer cream for 3-4 minutes until slightly thickened, stirring constantly.
11. Stir in grated Parmesan cheese until fully melted and sauce is smooth.
12. Drain cooked pasta, reserving 1/4 cup pasta water to adjust sauce consistency if needed.
13. Add drained pasta and flaked salmon to the cream sauce, tossing gently to combine.
14. Finish with lemon juice, chopped parsley, and salt to taste, tossing once more to distribute evenly.

Velvety cream sauce clings to each strand of pasta, while the flaky salmon offers contrasting texture and smoky heat from the Cajun seasoning. For an elegant presentation, garnish with extra parsley and serve immediately alongside crusty bread to soak up every last drop of the luxurious sauce.

Salmon and Asparagus Alfredo

Vividly combining the richness of Italian cuisine with the delicate flavors of the sea, this Salmon and Asparagus Alfredo transforms simple ingredients into an elegant weeknight masterpiece. Tender flakes of salmon mingle with crisp-tender asparagus spears in a velvety Parmesan cream sauce that clings perfectly to every strand of fettuccine. This dish proves that restaurant-quality pasta can indeed be achieved in your own kitchen with just a bit of care and attention to technique.

Ingredients

– 1 lb salmon fillets, skin removed (wild-caught preferred for better flavor)
– 1 lb fresh asparagus, trimmed (look for bright green, firm stalks)
– 12 oz fettuccine pasta (or linguine as an alternative)
– 2 cups heavy cream (substitute half-and-half for lighter version)
– 1 cup freshly grated Parmesan cheese (avoid pre-shredded for smoother sauce)
– 3 tbsp unsalted butter (divided use)
– 2 tbsp olive oil (extra virgin recommended)
– 3 garlic cloves, minced (about 1 tbsp)
– 1 tsp lemon zest (from about 1 lemon)
– 1/4 tsp freshly grated nutmeg (enhances cream sauce flavor)
– 1/4 cup fresh parsley, chopped (flat-leaf preferred)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat salmon fillets completely dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Place salmon in the hot skillet and cook for 4-5 minutes until the bottom develops a golden-brown crust.
6. Flip salmon carefully using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 125°F for medium doneness.
7. Transfer salmon to a clean plate and use two forks to flake it into large chunks, being careful not to break it too finely.
8. In the same skillet, melt 1 tablespoon butter with remaining olive oil over medium heat.
9. Add trimmed asparagus spears and sauté for 4-5 minutes until bright green and crisp-tender, shaking the pan occasionally for even cooking.
10. Push asparagus to one side of the skillet and add minced garlic to the empty space, cooking for 30 seconds until fragrant but not browned.
11. Pour heavy cream into the skillet and bring to a gentle simmer over medium-low heat, stirring constantly.
12. Gradually whisk in grated Parmesan cheese until completely melted and the sauce thickens slightly, about 2-3 minutes.
13. Stir in lemon zest, nutmeg, remaining salt, and black pepper until well incorporated.
14. Drain cooked pasta, reserving 1/4 cup pasta water, then add pasta directly to the cream sauce.
15. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
16. Gently fold in flaked salmon and cooked asparagus, being careful not to break up the salmon chunks.
17. Remove from heat and stir in remaining 2 tablespoons butter until melted and glossy.
18. Sprinkle with fresh parsley and serve immediately.

Luxuriously creamy with contrasting textures, the silky sauce coats each pasta strand while the salmon provides moist flakes and asparagus adds satisfying crunch. Consider serving this elegant dish in shallow bowls garnished with extra Parmesan curls and lemon wedges for a restaurant-worthy presentation that impresses dinner guests while remaining surprisingly simple to execute.

Olive Oil and Herb Salmon Spaghetti

Just when you thought spaghetti couldn’t become more sophisticated, this olive oil and herb salmon version elevates the humble pasta dish into restaurant-worthy territory. Juicy salmon fillets mingle with al dente spaghetti in a fragrant bath of quality olive oil and fresh herbs. The result is a light yet satisfying meal that feels both elegant and comforting.

Ingredients

– 12 oz salmon fillets, skin removed (or substitute with any firm white fish)
– 8 oz spaghetti (or linguine for a slightly wider noodle)
– 1/4 cup extra virgin olive oil (plus extra for drizzling)
– 3 cloves garlic, minced (adjust to preference)
– 2 tbsp fresh lemon juice (about 1 medium lemon)
– 1/4 cup fresh parsley, chopped (flat-leaf preferred for more robust flavor)
– 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
– 1/2 tsp red pepper flakes (omit for less heat)
– Salt and black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Place salmon in the hot skillet and cook for 4-5 minutes until the bottom develops a golden crust.
6. Flip salmon carefully using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. Remove salmon from skillet and let rest on a cutting board for 2 minutes.
8. Reduce skillet heat to medium-low and add remaining 2 tablespoons of olive oil.
9. Add minced garlic and red pepper flakes to the skillet, cooking for 30-45 seconds until fragrant but not browned.
10. Flake the rested salmon into large chunks using two forks.
11. Drain cooked spaghetti, reserving 1/2 cup of pasta water.
12. Add drained spaghetti to the skillet with the garlic oil.
13. Pour in lemon juice and 1/4 cup of reserved pasta water, tossing to combine.
14. Gently fold in flaked salmon, chopped parsley, and dill.
15. Toss everything together for 1-2 minutes until the sauce lightly coats the pasta, adding more pasta water if needed.

Each forkful delivers perfectly flaked salmon that melts against the firm spaghetti, while the bright lemon and fresh herbs cut through the richness of the olive oil. For a stunning presentation, garnish with extra dill sprigs and serve alongside roasted asparagus or a simple arugula salad.

Miso Glazed Salmon with Soba Noodles

Nothing elevates a weeknight dinner quite like this sophisticated yet approachable miso-glazed salmon served over nutty soba noodles. Nestled in a harmonious balance of umami-rich miso, sweet mirin, and savory soy, this dish transforms simple ingredients into an elegant meal that feels both nourishing and indulgent. Perfectly glazed salmon fillets rest atop springy buckwheat noodles, creating a complete dish that’s as beautiful on the plate as it is satisfying to the palate.

Ingredients

• 4 (6-ounce) salmon fillets, skin-on or skinless (pat dry with paper towels for better searing)
• 8 ounces soba noodles (100% buckwheat for gluten-free option)
• 1/4 cup white miso paste (or yellow miso for milder flavor)
• 2 tablespoons mirin (or substitute with 1 1/2 tbsp honey mixed with 1/2 tbsp water)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar (adds brightness to the glaze)
• 1 teaspoon sesame oil (toasted variety for deeper flavor)
• 2 tablespoons vegetable oil (or any neutral high-heat oil)
• 2 scallions, thinly sliced (for garnish)
• 1 teaspoon sesame seeds (toasted, for garnish)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Whisk together white miso paste, mirin, soy sauce, rice vinegar, and sesame oil in a small bowl until completely smooth.
4. Pat salmon fillets thoroughly dry with paper towels to ensure proper browning.
5. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Place salmon fillets presentation-side down in the hot skillet and sear undisturbed for 3 minutes until a golden crust forms.
7. Flip salmon fillets carefully using a thin spatula.
8. Brush the miso glaze generously over the top and sides of each salmon fillet.
9. Transfer the skillet to the preheated oven and bake for 6-8 minutes until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
10. While salmon bakes, add soba noodles to the boiling water and cook for 4-5 minutes until tender but still chewy.
11. Drain soba noodles immediately and rinse under cool running water to stop the cooking process and remove excess starch.
12. Divide soba noodles evenly among four serving plates.
13. Remove salmon from oven when done and let rest for 2 minutes to allow juices to redistribute.
14. Place one glazed salmon fillet atop each bed of soba noodles.
15. Sprinkle with sliced scallions and toasted sesame seeds for garnish.

Achieving that perfect caramelized crust on the salmon creates a delightful textural contrast with the silky miso glaze, while the chilled soba noodles provide a refreshing counterpoint to the warm fish. Arrange the dish with vibrant microgreens or quick-pickled vegetables for added color and crunch, making this simple meal feel restaurant-worthy without the fuss.

Tomato Basil Salmon Fettuccine

A sophisticated yet approachable dish that marries the richness of salmon with the bright freshness of summer tomatoes and basil, this Tomato Basil Salmon Fettuccine transforms simple ingredients into an elegant weeknight masterpiece. An aromatic garlic-infused olive oil base creates the perfect foundation for flaky salmon and al dente pasta to shine. Each component harmonizes beautifully, offering restaurant-quality flavors with home kitchen simplicity.

Ingredients

– 12 oz salmon fillet, skin removed (or skin-on if preferred)
– 8 oz fettuccine pasta (fresh or dried)
– 3 tbsp olive oil (extra virgin recommended)
– 4 garlic cloves, minced (about 1 tbsp)
– 1 pint cherry tomatoes, halved (or 2 cups diced Roma tomatoes)
– 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
– 1/4 cup heavy cream (or half-and-half for lighter option)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fettuccine to boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat salmon dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Place salmon in skillet and cook for 4-5 minutes per side until internal temperature reaches 145°F and exterior is golden brown.
6. Transfer salmon to a plate and flake into large chunks using two forks, being careful not to break it too finely.
7. Reduce skillet heat to medium and add remaining 2 tablespoons olive oil.
8. Add minced garlic and cook for 30 seconds until fragrant but not browned.
9. Add halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.
10. Stir in heavy cream, Parmesan cheese, remaining salt, pepper, and red pepper flakes, cooking for 1 minute until slightly thickened.
11. Drain cooked fettuccine, reserving 1/2 cup pasta water.
12. Add drained pasta to the skillet with the tomato cream sauce.
13. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
14. Gently fold in flaked salmon and chopped basil, heating through for 1 minute.
15. Remove from heat and serve immediately.
Every element in this dish contributes to its luxurious texture—the creamy sauce clings perfectly to each fettuccine strand while the salmon maintains its delicate flakiness. Bright tomato acidity cuts through the richness, creating a beautifully balanced flavor profile that feels both comforting and refined. For an extra touch of elegance, serve with a final drizzle of high-quality olive oil and fresh basil chiffonade over each portion.

Salmon and Cream Cheese Rigatoni

Elevating the humble pasta dish to new heights of sophistication, this salmon and cream cheese rigatoni combines flaky fish with creamy indulgence. Each tube of pasta becomes a vessel for the rich, velvety sauce that clings perfectly to every surface. The result is a comforting yet elegant meal that transforms weeknight dining into something truly special.

Ingredients

• 1 lb rigatoni pasta
• 12 oz fresh salmon fillet, skin removed
• 8 oz cream cheese, softened at room temperature
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rigatoni to the boiling water and cook for 11-13 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the salmon fillet completely dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place salmon in the hot skillet and cook for 4-5 minutes per side until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
6. Transfer cooked salmon to a plate and use two forks to flake it into bite-sized pieces, removing any remaining bones.
7. In the same skillet, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant but not browned.
8. Reduce heat to low and add softened cream cheese, stirring constantly until completely melted and smooth.
9. Pour in heavy cream gradually while whisking to create a uniform, velvety sauce.
10. Stir in grated Parmesan cheese until fully incorporated and the sauce thickens slightly, about 2-3 minutes.
11. Add lemon juice, remaining salt and pepper, and chopped dill to the sauce, stirring to combine.
12. Drain the cooked rigatoni, reserving 1/2 cup of pasta water, then immediately add pasta to the sauce.
13. Gently fold in the flaked salmon, being careful not to break it up too much.
14. If the sauce seems too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
15. Cook everything together for 1-2 minutes more to allow flavors to meld.

This dish achieves a wonderful textural contrast between the firm pasta tubes and the delicate, flaky salmon. The cream cheese creates an exceptionally smooth sauce that coats each rigatoni perfectly, while the fresh dill and lemon provide bright, herbal notes that cut through the richness. Try serving it in shallow bowls with an extra sprinkle of dill and a twist of black pepper for a restaurant-worthy presentation at home.

Dill Lemon Zest Salmon Farfalle

There’s something truly magical about pasta dishes that manage to feel both sophisticated and comforting, and this dill lemon zest salmon farfalle perfectly captures that balance. The combination of flaky salmon with bright citrus notes and aromatic herbs creates a dish that’s both elegant enough for entertaining and simple enough for weeknight dinners. Each component works in harmony to deliver a memorable culinary experience that will have everyone asking for seconds.

Ingredients

• 1 lb salmon fillets, skin removed (or skin-on if preferred)
• 12 oz farfalle pasta (about 3/4 of a standard box)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add farfalle pasta to the boiling water and cook for 11-13 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat salmon fillets dry with paper towels and season both sides with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Place salmon in the hot skillet and cook for 4-5 minutes until the bottom develops a golden-brown crust.
6. Flip salmon carefully using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. Transfer cooked salmon to a plate and use two forks to flake it into bite-sized pieces, removing any bones if present.
8. Reduce skillet heat to medium and add minced garlic, cooking for 30-45 seconds until fragrant but not browned.
9. Pour in heavy cream and lemon juice, stirring constantly to combine with the pan drippings.
10. Add Parmesan cheese and stir until the sauce becomes smooth and slightly thickened, about 2 minutes.
11. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water.
12. Add drained pasta to the sauce along with the reserved pasta water, stirring to coat every piece.
13. Gently fold in the flaked salmon, lemon zest, and chopped dill until evenly distributed.
14. Season with additional salt and pepper if needed, then remove from heat.

Every bite offers a delightful contrast between the firm farfalle and tender salmon flakes, while the creamy sauce clings beautifully to each pasta bow. The bright lemon zest cuts through the richness of the cream, creating a perfectly balanced flavor profile that feels both luxurious and refreshing. For an elegant presentation, serve this dish family-style in a large shallow bowl, garnished with extra dill sprigs and lemon wedges for those who want an extra citrus kick.

Honey Garlic Salmon Pasta Bowls

Zesty yet sophisticated, this honey garlic salmon pasta bowl combines flaky fish with al dente pasta in a glossy, savory-sweet sauce that feels both indulgent and nourishing. Perfect for weeknights yet elegant enough for entertaining, it transforms simple ingredients into a memorable meal. The balance of sweet honey, pungent garlic, and rich salmon creates a harmony that will have everyone asking for seconds.

Ingredients

• 12 oz salmon fillets, skin removed
• 8 oz linguine pasta
• 3 tbsp olive oil, or any neutral oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 3 tbsp soy sauce, or tamari for gluten-free
• 1 tbsp lemon juice, freshly squeezed
• 1/4 tsp red pepper flakes, adjust to spice preference
• 2 tbsp chopped fresh parsley, for garnish
• Salt and black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While pasta cooks, pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
5. Place salmon in the skillet and sear for 4–5 minutes per side, until the internal temperature reaches 145°F and the exterior is golden.
6. Transfer salmon to a plate and flake into large chunks using a fork.
7. Reduce skillet heat to medium and add remaining 1 tablespoon olive oil.
8. Sauté minced garlic for 30–45 seconds, until fragrant but not browned.
9. Whisk in honey, soy sauce, lemon juice, and red pepper flakes, simmering for 1–2 minutes until the sauce thickens slightly.
10. Drain cooked linguine, reserving 1/4 cup pasta water.
11. Add drained pasta and flaked salmon to the skillet with the sauce.
12. Toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly.
13. Garnish with chopped parsley and serve immediately.

Heavenly in its simplicity, the dish offers tender, flaky salmon against chewy pasta, all enveloped in a sticky-sweet glaze with a subtle kick. For a vibrant twist, top with toasted sesame seeds or serve alongside roasted asparagus to complement the rich flavors. Each bite delivers a perfect marriage of textures and tastes that feels both comforting and refined.

Sun-Dried Tomato Salmon Fettuccine

Yet another weeknight calls for something special—this sun-dried tomato salmon fettuccine delivers restaurant-quality elegance with comforting ease. Imagine silky ribbons of pasta cradling tender, flaky salmon in a creamy, sun-kissed tomato sauce that’s both rich and bright. It’s the kind of dish that turns an ordinary evening into a memorable occasion, without demanding hours in the kitchen.

Ingredients

– 8 oz fettuccine pasta (or linguine for a lighter alternative)
– 2 salmon fillets, skinless (about 6 oz each, or sub with trout)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
– 3 cloves garlic, minced (adjust to preference)
– 1 cup heavy cream (or half-and-half for a lighter sauce)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 2 tbsp unsalted butter (or olive oil)
– 1/4 cup fresh basil, chopped (or 1 tsp dried)
– Salt and black pepper, to season
– 1 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9–11 minutes, stirring occasionally, until al dente (check package instructions for exact timing).
3. While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Place the salmon in the skillet and cook for 4–5 minutes per side, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
6. Transfer the salmon to a plate and use two forks to flake it into bite-sized pieces.
7. In the same skillet, melt the butter over medium heat.
8. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
9. Stir in the chopped sun-dried tomatoes and reserved 1 tablespoon of oil, cooking for another minute to intensify their flavor.
10. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
11. Reduce the heat to low and stir in the grated Parmesan until the sauce is smooth and slightly thickened.
12. Drain the cooked fettuccine, reserving 1/4 cup of pasta water.
13. Add the pasta and flaked salmon to the skillet, tossing gently to coat in the sauce.
14. If the sauce is too thick, gradually stir in the reserved pasta water until desired consistency is reached.
15. Fold in the fresh basil and season with additional salt and pepper if needed.
Savor the contrast of creamy, tangy sauce against the firm, flaky salmon, with each bite offering a burst of sun-dried tomato sweetness. For a stunning presentation, garnish with extra basil leaves and a drizzle of olive oil, or pair with a crisp arugula salad to balance the richness.

Salmon and Mushroom Tagliatelle

Warm autumn evenings call for dishes that comfort both body and soul, and this salmon and mushroom tagliatelle delivers precisely that. Silky ribbons of pasta intertwine with earthy mushrooms and flaky salmon in a creamy sauce that feels simultaneously indulgent and refined. It’s the kind of meal that transforms an ordinary weeknight into something quietly celebratory.

Ingredients

– 12 oz skinless salmon fillet, cut into 1-inch cubes (or substitute with trout)
– 8 oz tagliatelle pasta (or fettuccine if unavailable)
– 2 cups sliced cremini mushrooms (shiitake work beautifully too)
– 3 cloves garlic, minced (adjust to preference)
– 1 cup heavy cream (half-and-half for lighter option)
– 1/4 cup dry white wine (such as Sauvignon Blanc)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 1 tbsp fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add tagliatelle to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season salmon cubes with 1/4 teaspoon salt and pepper, then add to the hot skillet.
5. Sear salmon for 2-3 minutes per side until golden brown but still slightly translucent in the center, then transfer to a plate.
6. Reduce heat to medium and melt butter in the same skillet.
7. Add sliced mushrooms and cook for 5-7 minutes until they release their liquid and develop deep golden edges.
8. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes until reduced by half.
10. Reduce heat to low and pour in heavy cream, stirring constantly.
11. Simmer the sauce gently for 3-4 minutes until it thickens enough to coat the back of a spoon.
12. Drain the cooked pasta, reserving 1/2 cup of pasta water.
13. Return the skillet to low heat and stir in Parmesan cheese until melted into the sauce.
14. Add the cooked pasta to the skillet along with 1/4 cup of reserved pasta water, tossing to coat thoroughly.
15. Gently fold in the seared salmon cubes, being careful not to break them apart.
16. Remove from heat and stir in lemon juice and chopped parsley.
17. Taste and adjust seasoning with remaining salt if needed.

Flaky salmon melts into the creamy sauce, while the mushrooms provide an earthy counterpoint to the bright lemon finish. Serve immediately in warm bowls, garnished with extra Parmesan and a crack of black pepper for a dish that feels both rustic and refined.

Mediterranean-Inspired Salmon Orzo

Zestful and vibrant, this Mediterranean-inspired salmon orzo brings the sun-drenched flavors of coastal cuisine to your weeknight table. Succulent salmon fillets nestle among tender orzo pasta, while briny olives, sweet cherry tomatoes, and fresh herbs create a symphony of textures and tastes. It’s an elegant yet approachable dish that transforms simple ingredients into a memorable meal.

Ingredients

• 1 lb salmon fillets, skin removed (or skin-on if preferred)
• 1 cup orzo pasta
• 2 tbsp olive oil (or any neutral oil)
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted
• 2 cloves garlic, minced
• ¼ cup fresh dill, chopped (or substitute parsley)
• 1 lemon, juiced (about 2 tbsp)
• 2 cups chicken broth (or vegetable broth for variation)
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Place salmon in the skillet and cook for 4 minutes until the bottom develops a golden-brown crust.
4. Flip salmon carefully using a spatula and cook for another 3 minutes until the internal temperature reaches 145°F.
5. Transfer salmon to a plate and tent with foil to keep warm.
6. Add orzo to the same skillet and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 8 minutes until orzo is al dente.
9. Stir in cherry tomatoes, Kalamata olives, and minced garlic, cooking uncovered for 2 minutes until tomatoes soften slightly.
10. Return salmon to the skillet, nestling it into the orzo mixture.
11. Drizzle lemon juice over everything and sprinkle with fresh dill.
12. Cook for 1 final minute to warm through before serving.

Now, the finished dish presents a beautiful contrast of flaky, moist salmon against the creamy orzo base. Notes of bright lemon and aromatic dill complement the briny olives and sweet burst tomatoes perfectly. For an elegant presentation, serve family-style in the skillet garnished with extra herbs and lemon wedges, or portion onto warm plates alongside a crisp green salad.

Conclusion

Joyful cooking awaits with these 19 salmon and pasta recipes! Whether you’re a beginner or seasoned cook, you’ll find delicious, easy meals perfect for busy weeknights. We’d love to hear which recipes become your family favorites—leave a comment below and share your top picks on Pinterest so others can discover these tasty dishes too!