Lemon Salmon Pasta

Lemon Salmon Pasta
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Ratings (6)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 6 Portions (6 Servings)
Nutritional Guidelines (per serving)
655 Calories
27g Fat
70g Carbs
33g Protein
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Nutrition Facts
Servings: 6 Portions (6 Servings)
Amount per serving
Calories 655
% Daily Value*
Total Fat 27g 34%
Saturated Fat 10g 48%
Cholesterol 92mg 31%
Sodium 133mg 6%
Total Carbohydrate 70g 25%
Dietary Fiber 6g 21%
Protein 33g
Calcium 128mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulous recipe for lemon salmon pasta is so healthy and delicious. Serve it over baked rice pilaf. This easy recipe cooks in a skillet on the stovetop.

When you are cooking with fresh salmon fillets, make sure that all of the pin bones are removed. These very tiny and slender bones can escape the filleting process. Run your fingers over the fillets and you will feel the bones. Pull them out with tweezers and discard.

The combination of sour cream with lemon, salmon, and vegetables such as leeks and red bell pepper is very fresh and springlike. Serve it with a fruit salad (there are plenty of veggies in this recipe!) and some onion scones or simple dinner rolls. For dessert, an ice cream pie or tartlets would be just the thing.

Ingredients

  • 1-1/2 cups light sour cream
  • 1/2 cup half and half cream
  • 2 teaspoons grated lemon peel
  • 1 teaspoon dried dill weed
  • 1 (16-ounce) package mostaccioli or rotini pasta
  • 2 tablespoons olive oil
  • 1 pound salmon fillet, skinned, cut into 1" cubes
  • 1 leek, rinsed and sliced
  • 1 red bell pepper, chopped
  • 2 cups sugar snap peas
  • 3 tablespoons lemon juice
  • Salt and pepper to taste

Steps to Make It

  1. Bring a large pot of water to a boil; add salt.

  2. Combine the sour cream, half and half, lemon peel and dill weed and mix well; set aside.

  3. Cook the pasta according to package directions in the boiling water until al dente; drain, reserving 1/2 cup pasta cooking liquid.

  4. Meanwhile, in a large skillet, heat the olive oil over medium heat and add salmon.

  5. Cook and stir very gently over medium-high heat until salmon's color lightens about 4 minutes.

  6. Remove the salmon from the skillet and set aside on a plate.

  7. Add the leeks to the skillet and sauté for 1 minute. Add the bell pepper and peas to skillet and cook for 3 minutes longer, stirring constantly.

  8. Reduce the heat to medium-low and add cooked and drained pasta, salmon, sour cream/lemon mixture, and lemon juice to the skillet. Stir gently to coat and heat through, adding reserved pasta water if necessary to create a smooth sauce. Serve immediately.