Lemon Dill Salmon Pasta

This vibrant lemon dill salmon pasta combines the fresh flavors of herbs and citrus with tender salmon chunks for a restaurant-quality meal you can prepare at home in under 30 minutes. Perfect for weeknight dinners yet elegant enough for entertaining guests.

I created this recipe when trying to impress my in-laws during their first visit to our home. The combination of lemon and dill made such an impression that it's now requested at nearly every family gathering.

Ingredients

• Fresh salmon fillet: provides heart-healthy omega-3 fatty acids. Look for center-cut pieces with firm flesh and no fishy smell
• Linguine pasta: works perfectly for catching the light sauce. Choose bronze-die cut pasta for better sauce adhesion
• Fresh lemon: brings brightness through both juice and zest. Always use organic when zesting
• Fresh dill: adds distinctive herbaceous notes that pair beautifully with salmon. Select bunches with vibrant green fronds
• Parmesan cheese: adds umami depth and creaminess. Freshly grated works much better than pre-packaged
• Chicken broth: forms the base of our light sauce. Low-sodium lets you control the final seasoning
• Quality olive oil: for sautéing the salmon. Use one with a mild flavor profile

Step-by-Step Instructions

Prep the Ingredients:

Cut salmon into 1-inch cubes after removing any pin bones. Zest lemon before juicing it. Finely chop fresh dill, separating some for garnish. Grate Parmesan cheese if using a block.

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add linguine and cook until al dente according to package directions, usually 9-11 minutes. Reserve 1/2 cup pasta water before draining.

Sear the Salmon:

Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon cubes in a single layer, being careful not to overcrowd. Cook undisturbed for 2 minutes until golden on the bottom, then gently flip and cook another 1-2 minutes. The salmon should be just cooked through with a slightly pink center.

Create the Sauce:

Remove salmon from skillet and set aside on a plate. In the same pan with all those flavorful bits, add chicken broth, scraping up any browned bits from the pan. Add lemon juice and zest, then simmer for 2-3 minutes to reduce slightly.

Combine Everything:

Add drained pasta to the skillet with the sauce and toss to coat. If sauce seems too tight, add reserved pasta water a tablespoon at a time. Return salmon to the pan, along with most of the chopped dill and half the Parmesan cheese. Gently toss everything together over low heat for about 30 seconds.

Serve:

Transfer to serving plates or a large platter. Garnish with remaining fresh dill and Parmesan cheese. Serve immediately with additional lemon wedges if desired.

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My absolute favorite part of this dish is the moment when the hot pasta hits the lemon-infused sauce, releasing an incredible aroma that fills the kitchen. My children now associate this smell with special family dinners, and they come running to the kitchen whenever they catch a hint of it.

Make-Ahead Options

This pasta can be fully prepared up to 24 hours in advance and stored in the refrigerator. When reheating, add a splash of water or chicken broth and warm gently over medium-low heat to prevent the pasta from drying out. For best results when making ahead, slightly undercook the pasta initially since it will continue absorbing moisture while stored.

Easy Substitutions

Not everyone has the same ingredients on hand, so here are some tested swaps that work beautifully. Canned salmon can replace fresh salmon in a pinch, though the texture will differ slightly. Any long pasta works well including spaghetti, fettuccine, or bucatini. Fresh tarragon can substitute for dill with a different but complementary flavor profile. For a dairy-free option, nutritional yeast provides a similar umami quality to Parmesan.

Serving Suggestions

This versatile pasta pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette. For a complete dinner party menu, start with bruschetta or a light soup, serve this pasta as the main course, and finish with lemon sorbet or panna cotta. A crisp Pinot Grigio or Sauvignon Blanc makes the perfect wine pairing, highlighting the dish's citrus notes.

Frequently Asked Questions

→ How can I ensure the salmon stays tender?

Cook the salmon cubes over medium heat until just opaque and golden. Avoid overcooking to retain moisture.

→ Can I use dried dill instead of fresh?

Yes, you can substitute dried dill, but use half the amount since dried herbs are more concentrated in flavor.

→ What pasta works best for this dish?

Linguine is ideal, but you can also use spaghetti, fettuccine, or even penne for a different texture.

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great alternative for a lighter or vegetarian option if you omit the salmon.

→ How can I add more flavor to the sauce?

Add a pinch of red pepper flakes or minced garlic while cooking the sauce for an extra kick of flavor.