One Pot Salmon Pasta – Creamy Garlic Seafood Dinner Ready in 20 Minutes
One Pot Salmon Pasta: Creamy Garlic Seafood Dinner Ready in 20 Minutes
This one pot salmon pasta is your new go-to weeknight dinner! Imagine tender salmon flakes swimming in a creamy garlic sauce with perfectly cooked pasta—all made in a single skillet with minimal cleanup. Whether you’re cooking for your family or just want an easy seafood dinner that feels restaurant-quality, this recipe delivers comfort food perfection in under 30 minutes.
The beauty of this one pan cooking method is how it builds flavor layer by layer. The salmon cooks right alongside the pasta, infusing every bite with its delicate seafood essence. No boiling separate pots, no complicated steps—just simple, delicious results.
Ingredients
- 1 lb fresh salmon fillet, skin removed
- 8 oz fettuccine or linguine pasta
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups chicken broth
- 1 cup frozen peas
- 1 lemon, zested and juiced
- 2 tbsp butter
- 1 tsp dried dill
- Salt and black pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
Start by patting the salmon dry with paper towels and cutting it into 1-inch cubes. Season generously with salt and pepper.
Melt butter in a large skillet over medium heat. Add salmon pieces and cook for 2-3 minutes per side until lightly browned but not fully cooked through. Remove salmon from skillet and set aside.
Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a simmer. Add the pasta directly to the skillet, making sure it’s submerged in the liquid.
Cover and cook for 8-10 minutes, stirring occasionally, until pasta is al dente. The pasta will absorb most of the broth as it cooks.
Reduce heat to low and stir in heavy cream, Parmesan cheese, frozen peas, lemon zest, and dill. Return the salmon to the skillet and gently stir to combine. Cook for another 2-3 minutes until the sauce thickens slightly and the salmon is fully cooked.
Squeeze fresh lemon juice over the pasta, garnish with parsley, and serve immediately. This pairs beautifully with a simple fresh bruschetta pasta salad or roasted vegetables.
Expert Tips
For the best results, use high-quality fresh salmon—look for firm, bright pink fillets with no fishy odor. Don’t overcook the salmon when browning it; it will finish cooking when added back to the sauce.
If you prefer a different seafood, this recipe adapts beautifully to shrimp or scallops. For a Tuscan-inspired variation, add sun-dried tomatoes and spinach along with the cream.
The sauce will continue to thicken as it sits. If it becomes too thick, thin it with a splash of broth or cream. Leftovers reheat well in the microwave or on the stovetop with a little extra liquid.
FAQ
Can I use frozen salmon?
Yes! Thaw completely and pat dry before cooking to prevent excess moisture.
What if I don’t have heavy cream?
Half-and-half works well, though the sauce will be slightly thinner. For a lighter option, try Greek yogurt stirred in at the end.
How can I make this dairy-free?
Use olive oil instead of butter and coconut cream instead of dairy cream. Nutritional yeast can replace Parmesan for a cheesy flavor.
Looking for more easy one-pot dinners? Try our ultimate instant pot chicken and rice recipe for another family-friendly meal with minimal cleanup.
One Pot Salmon Pasta: Creamy Garlic Seafood Dinner Ready in 20 Minutes
Ingredients
Method
- Pat the salmon dry with paper towels and cut it into 1-inch cubes. Season generously with salt and pepper.
- Melt butter in a large skillet over medium heat. Add salmon pieces and cook for 2-3 minutes per side until lightly browned but not fully cooked through. Remove salmon from skillet and set aside.
- Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a simmer.
- Add the pasta directly to the skillet, making sure it’s submerged in the liquid. Cover and cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
- Reduce heat to low and stir in heavy cream, Parmesan cheese, frozen peas, lemon zest, and dill. Return the salmon to the skillet and gently stir to combine.
- Cook for another 2-3 minutes until the sauce thickens slightly and the salmon is fully cooked.
- Squeeze fresh lemon juice over the pasta, garnish with parsley, and serve immediately.
