THE RECIPE JOURNAL · Main Course
Pasta Tossed with Salmon and Lemon
This simple pasta dish combines tender salmon with a bright, zesty lemon sauce for a fresh and satisfying meal. Perfect for a quick weeknight dinner that feels both light and flavorful.
FROM THE KITCHEN • Pasta Tossed with Salmon and Lemon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Toss in the penne and cook it until it’s just tender but still has a little bite—about 11 minutes. While the pasta is cooking, melt 2 tablespoons of butter with 2 tablespoons of oil in a big skillet over medium heat. Add the chopped onion and cook it gently until it becomes soft and translucent, which should take around 5 minutes. Then, stir in the garlic and cook for another couple of minutes until it smells amazing. Add the salmon to the pan and warm it through, about 3 minutes. Once the pasta is done, drain it and add it right to the skillet with the salmon and onions. Toss in some fresh parsley and lemon zest, then squeeze in the lemon juice. Season everything with salt and pepper to taste. Finally, stir in the remaining butter and oil to give the dish a nice, glossy finish.
Why you’ll love it
This dish combines the richness of salmon with the bright freshness of lemon, creating a balanced and flavorful meal. It’s quick to prepare, making it perfect for busy weeknights or casual dinners. Plus, it’s light yet satisfying, so it works well any time of year.
How to serve
Serve with a simple green salad or steamed vegetables to add a refreshing crunch. A glass of crisp white wine or sparkling water with lemon pairs nicely. Garnish with fresh herbs like dill or parsley for extra color and aroma.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet to avoid drying out the salmon. If the pasta absorbs too much sauce, add a splash of olive oil or lemon juice when warming.
