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Salmon and Dill Cream Sauce Pasta

This Salmon and Dill Cream Sauce Pasta is a creamy, flavorful delight with tender salmon and fresh dill—perfect for an easy yet elegant dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 oz pasta of choice Fettuccine, linguine, or penne work wonderfully
  • 1 lb salmon fillet Skin-on or skinless, depending on preference
  • 2 tablespoons olive oil For searing the salmon to golden perfection
  • 1/2 teaspoon salt To season the salmon and pasta water
  • 1/4 teaspoon black pepper Freshly ground for the best flavor
  • 1 cup heavy cream Creates the luscious base of the sauce
  • 1 tablespoon fresh dill chopped, the star herb that adds freshness and aroma
  • 1 teaspoon lemon juice Adds a clean, zesty note to balance the richness
  • 1/4 cup grated parmesan cheese Melts into the sauce for creamy depth
  • fresh dill sprigs for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add your 8 oz pasta of choice and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining to help loosen the sauce later if needed. Drain the pasta and set aside.
  • While the pasta is cooking, heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Pat the salmon dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Once the oil is shimmering, place the salmon skin-side down (if skin-on) and cook for 4-5 minutes without moving it, allowing the skin to get crispy. Flip carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily. Remove the salmon from the pan, let it rest for a minute, then flake into large pieces.
  • In the same skillet, reduce heat to medium-low and pour in 1 cup of heavy cream, scraping up any browned bits from the salmon for extra flavor. Stir in 1 tablespoon chopped fresh dill and 1 teaspoon lemon juice. Let the sauce simmer gently for 2-3 minutes to thicken slightly.
  • Add the cooked pasta into the skillet with the cream sauce, tossing to coat evenly. Stir in 1/4 cup grated parmesan cheese until melted and creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Gently fold in the flaked salmon, taking care not to break it up too much.
  • Transfer the pasta to serving plates or a large bowl. Garnish with fresh dill sprigs for a pop of color and fresh herb aroma. Serve immediately with extra parmesan on the side if desired.

Equipment

  • Large Pot
  • Non-stick skillet or sauté pan
  • Colander
  • Sharp Knife
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons

Notes

  • Use whole wheat or gluten-free pasta to accommodate dietary needs without sacrificing texture.
  • Substitute heavy cream with coconut or cashew cream for a dairy-free alternative.
  • Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently with a splash of cream or water to restore sauce consistency.