Creamy Lemon Herb Salmon Pasta
This Creamy Lemon Herb Salmon Pasta is the weeknight dinner you didn’t know you were missing. Perfect for a crowd or just treating yourself to something a little special on a weeknight!
If you’re going to make a salmon pasta, you might as well make the salmon the whole point, and that’s exactly what this recipe does. We’re talking big, tender flakes of SeaPak Morey’s Lemon Herb Salmon sitting right on top of a pile of pappardelle, all wrapped up in a creamy, lemony Parmesan sauce that was basically made for it.
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Everything else in this dish, the asparagus, peas, fresh dill, squeeze of lemon at the end, just there to make that salmon look and taste even better. It’s a weeknight dinner that feels a little fancy without actually being fussy, and honestly? It’s going to be on regular rotation after the first bite.
Table of Contents
Why You’ll Love This Recipe
- Ready in 30 minutes — the salmon cooks while the pasta boils, and everything comes together in one skillet with minimal cleanup and maximum flavor.
- Weeknight elegant — wide pappardelle, a glossy cream sauce, and flaked salmon make this feel special for guests but simple enough for any night of the week.
- Packed with vegetables — asparagus and peas add color, texture, and nutrition.
- Easy to customize — swap the pasta shape, the greens, or dial the lemon up or down. This recipe is forgiving and adaptable to what you have on hand.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- SeaPak Morey’s Lemon Herb Salmon — the star; pre-seasoned with lemon and herbs so it layers flavor into the dish effortlessly.
- Pappardelle pasta — wide, flat ribbons that hold the cream sauce beautifully.
- Asparagus — adds a fresh, grassy bite and bright green color.
- Frozen peas, thawed — sweet, tender, and vibrant.
- Unsalted butter — forms the rich, silky base of the cream sauce.
- Garlic, minced — cooked just until fragrant to give the sauce aromatic notes.
- Heavy cream — creates the luscious, velvety sauce that simmers gently and thickens.
- Parmesan — whisked in for salty, nutty depth.
- Lemon — Adds brightness, juice for acidity that cuts the richness of the cream.
- Fresh dill — stirred in at the end for a herby, bright finish that pairs perfectly with the salmon.
How to Make Creamy Herb Lemon Salmon Pasta
- Cook the SeaPak Morey’s Lemon Herb Salmon according to the package directions while you prep and cook the pasta. The timing lines up perfectly.
- Bring a large pot of generously salted water to a boil. Add the pappardelle and cook to al dente according to package directions.
- In the last 3 minutes of pasta cooking, add the asparagus pieces. In the final minute, drop in the thawed peas. Before draining, scoop out about 1 cup of starchy pasta water, then drain everything together.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer.
- Whisk in the Parmesan, lemon zest, and 2 tablespoons of lemon juice. Taste, then add the remaining tablespoon of juice if you’d like a brighter finish. Season with salt, pepper, and red pepper flakes if using.
- Add the drained pasta, asparagus, and peas to the skillet and toss to coat in the sauce. Add pasta water a few tablespoons at a time, tossing, until the sauce loosely clings to every strand.
- Stir in the fresh dill. Flake the cooked salmon into large pieces and gently lay them over the top of the pasta.
- Serve immediately with extra Parmesan, more fresh dill, and a final squeeze of lemon over the top.
Expert Tips and Substitutions
- Don’t skip the pasta water. That starchy cup of pasta water is what transforms a cream sauce from heavy and clumpy into something glossy and restaurant-quality.
- Pasta shape swaps. No pappardelle? Fettuccine, tagliatelle, or even rigatoni all work well.
- Vegetable swaps. Broccolini, sugar snap peas, baby spinach, or zucchini are all great in place of asparagus.
- Make it lighter. Half-and-half can be used in place of heavy cream for a lighter sauce. The result will be slightly thinner, so lean on pasta water to bring it all together.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken as it cools. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Freezing is not recommended. Cream-based sauces and flaked fish don’t freeze well and tend to separate upon thawing.
Frequently Asked Questions
The sauce can be made a day ahead and stored in the fridge — just reheat gently and thin with a splash of cream or water before tossing with freshly cooked pasta and salmon. It’s best not to pre-mix everything together, as the pasta will absorb the sauce and lose its texture.
Half-and-half works for a lighter result, though the sauce will be a bit thinner. Full-fat coconut cream is a dairy-free option that gives a similar richness, though it will add a subtle coconut flavor. Avoid skim milk or low-fat alternatives — they tend to break when simmered.
This post is sponsored by Seapak Morey’s Fine Fish & Seafood. All opinions are my own.
Creamy Lemon Herb Salmon Pasta
Ingredients
- 1 package SeaPak Morey's Lemon Herb Salmon
- 8 ounces pappardelle pasta
- 1 lb asparagus trimmed and cut into 2-inch pieces
- 1 cup frozen peas thawed
- 4 tablespoons unsalted butter
- 4 minced garlic cloves
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan plus more for serving
- 1 large lemon zested and juiced
- 1/4 cup fresh dill roughly chopped, plus more for garnish
- ` Salt and freshly cracked black pepper, to taste Pinch of red pepper flakes (optional)
Instructions
- Cook the SeaPak Morey's Lemon Herb Salmon according to package directions while you make the pasta.
- Bring a large pot of well-salted water to a boil. Add the pappardelle and cook to al dente per package directions.
- In the last 3 minutes of cooking, add the asparagus. In the final minute, drop in the peas. Reserve 1 cup of pasta water, then drain everything together.
- Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and let it come to a gentle simmer.
- Whisk in the Parmesan, lemon zest, and 2 Tbsp of the lemon juice. Taste and add the additional 1 Tbsp lemon juice if you'd like it brighter. Season with salt, pepper, and red pepper flakes if using.
- Add the drained pasta, asparagus, and peas to the skillet, tossing to coat. Splash in pasta water a few tablespoons at a time until the sauce loosely clings to every strand.
- Stir in the fresh dill. Flake the salmon into large pieces and gently lay them over the top of the pasta.
- Serve immediately with extra Parmesan, more dill, and a final squeeze of lemon.
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
