Summer is the perfect season for refreshing pasta recipes that pack a flavor punch. Flavors include fresh seafood and zesty citrus. This creamy lemon butter pasta sauce with salmon is all of this and more.
When I think about a memorable summer night my mind drifts to the scene of a dinner party set up outdoors around 5:00pm. A long table stretches out below the backyard trees, and it is decorated in bright yellows and warm oranges. Fairy lights hang from the trees and soft music plays in the background. Each place has a set of glass dishes arranged for a feast. Champagne glasses wait to be filled, plates sit ready to be covered, and seats await the guests. On the menu? Creamy lemon butter pasta sauce with salmon. Yum.
I love to combine citrus and seafood for a thirst-quenching summertime meal but this recipe takes it one step further. The creamy pasta sauce adds an element of comfort to the freshness.
The ingredients are quite simple and minimal but together they make flavorful salmon and a perfectly paired sauce. Here’s what you will need:
Ingredients:
- 1 Large salmon filet (skin-on)
- Salt and black pepper (to taste)
- 1 Tablespoon olive oil
- Lemon slices (thin in wheel shapes)
- One box angel hair pasta (or pasta shape of choice)
- ¼ Cup freshly grated pepper jack cheese
- ¼ Cup ricotta
- 2 Tablespoons butter
- 1 Tablespoon fresh lemon juice
- ¼ Cup freshly grated parmesan
- Lemon zest and basil for garnish
Salmon is a Powerhouse
Salmon – Salmon is a good source of protein, which is important for maintaining bone health, preventing muscle loss, and helping the body heal and repair. Its rich astaxanthin content may help maintain skin elasticity and reduce the signs of aging. Also eating salmon can protect the skin against UV damage. Raise your hand if you too can use a little extra protection from the sun in the summer? 🙋🏼♀️
Nutritional Benefits of Salmon
A 100g serving of salmon (farmed, cooked weight) contains:
- 232 kcals
- 25g protein
- 14g fat
- 7mcg vitamin D
- 20mcg selenium
Tips for Cooking Salmon
- Make sure to remove the salmon from the fridge to allow it to come to room temperature before searing for even cooking and also pat it dry before cooking as extra moisture will prevent that nice sear from happening.
- Make a layer of the lemon slices in the bottom of a baking pan and layer salmon filets on top. Many recipes call for the lemon on top of the salmon, but I have found a better flavor by placing them on the bottom. It increases flavor while creating a nice oven sear on the top of the fish.
- If you need the salmon to bake faster, cut the fish into small inch x inch cubes and bake.
- If you opt out of baking the salmon, you can also pan-sear it. This will require more attention but will also take less time. Allow time for the pan to heat up so that you get a nice sear.
The Simple Instructions
For this recipe, leaving the skin on the salmon while cooking is ideal. This helps preserve flavor as well as insulate the salmon, helping it to cook evenly and not overcook.
- Remove salmon from the fridge and allow to come to room temperature
- Use a paper towel to pat the salmon dry
- Cut the large salmon filet into 2in x 2in cubes
- Season with sea salt and cracked pepper on both sides
- Slice lemons into thin wheel shapes and line the bottom of a baking pan
- Place salmon cubes on top of lemons and bake for 25 minutes at 375 degrees Fahrenheit
While the salmon is baking, it’s time to make the creamy lemon butter sauce and prepare the pasta.
- Start boiling water for the angel hair pasta (salt water)
- Add 2 tablespoons of butter to a saucepan on medium-low heat
- Once the butter has melted, add ¼ cup of grated pepper jack, ¼ cup ricotta, and 1 tablespoon of freshly squeezed lemon juice to the saucepan
- Once the noodles are ready, scoop a ladle of the pasta water into the cheese and butter mixture before straining the pasta
- Stir the sauce until smooth. Taste and add salt/pepper if needed.
- Assemble the pasta with the sauce and place the desired amount of baked salmon on top.
- Serve with a garnish of lemon zest and freshly grated parmesan.
CONCLUSION
When I think about what my favorite past times are, my mind always lands on recipe development and sharing that creation with others. This recipe is a crowd-pleaser and so fun to make.
xxx
Allie M.
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