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Looking for a quick and delicious weeknight dinner? This Lemon Herb Salmon with Creamy Ricotta and Pasta is your answer! With its bright flavors and creamy texture, this dish is not only satisfying but also a breeze to whip up, making it perfect for busy nights. The combination of tender salmon, zesty lemon, and rich ricotta over a bed of pasta creates an irresistible meal that’s sure to please everyone at the table.
Why You’ll Love This Recipe
This easy salmon pasta recipe is a delight for the senses. It’s fresh, creamy, and packed with flavor. Plus, it’s ready in under 30 minutes, making it perfect for those hectic weeknights.
- Quick and easy to prepare
- Bright, zesty flavors
- Rich and creamy texture from ricotta
- Healthy source of protein from salmon
- Versatile and customizable
Ingredients
- 2 salmon fillets (about 6 ounces each)
- 8 ounces pasta (spaghetti or fettuccine work well)
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/2 cup ricotta cheese
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- Salt and pepper, to taste
How to Make Lemon Herb Salmon with Pasta
- Start by cooking the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the salmon fillets with salt, pepper, and lemon zest.
- Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic, cherry tomatoes, and olives. Sauté for 2-3 minutes until the tomatoes begin to soften.
- Add the cooked pasta to the skillet along with the reserved pasta water, lemon juice, parsley, and basil. Toss everything together until well combined and heated through.
- Plate the pasta mixture and top each serving with a salmon fillet and a generous dollop of ricotta cheese.
- Garnish with additional herbs and lemon wedges if desired. Serve immediately and enjoy!
Tips for the Best Results
- Ensure your salmon is at room temperature before cooking for even cooking.
- Don’t overcook the salmon; it should be just opaque in the center.
- Adjust the amount of lemon juice based on your taste preference.
- For a little heat, consider adding red pepper flakes when sautéing the garlic and tomatoes.
Easy Variations
- Swap salmon for another fish like trout or cod.
- Use whole wheat or gluten-free pasta for a different twist.
- Add vegetables like spinach or arugula for extra nutrition.
- Substitute the ricotta with cream cheese or goat cheese for a different flavor profile.
What to Serve With It
- A crisp green salad with a lemon vinaigrette
- Garlic bread or a crusty baguette
- Steamed asparagus or green beans
- A chilled glass of white wine, like Sauvignon Blanc
Storage and Reheating
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Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove with a splash of olive oil or in the microwave until heated through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 2 servings
Ingredients:
- 2 salmon fillets (about 6 ounces each)
- 8 ounces pasta (spaghetti or fettuccine)
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/2 cup ricotta cheese
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- Salt and pepper, to taste
Instructions:
1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Season salmon with salt, pepper, and lemon zest.
3. Cook salmon skin-side down for 4-5 minutes, then flip and cook an additional 3-4 minutes. Remove from skillet.
4. Add garlic, cherry tomatoes, and olives to the skillet. Sauté for 2-3 minutes.
5. Add pasta, reserved pasta water, lemon juice, parsley, and basil. Toss to combine.
6. Plate pasta, top with salmon and ricotta, garnish as desired.
Notes:
- Adjust lemon juice to taste.
