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!
Servings: 4 servings
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.
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