Looking for a delicious way to enjoy your spring meals? Try this Spring Lemon Salmon Pasta. It’s creamy, garlicky, and made with fresh herbs and wild-caught salmon. It’s gluten-free and so easy to make.
I love a meal that includes salmon because it’s so incredibly easy to cook, takes little effort, and can be prepared in many different ways. Today’s recipe includes salmon mixed into garlicky lemon pasta. It’s topped with fresh basil and parmesan cheese. and spring peas. You won’t want to miss this one.
Here’s what you need
- wild-caught salmon
- lemon
- garlic
- ghee
- avocado oil
- parmesan cheese
- basil
- peas
- GF spaghetti
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Other Related Recipes
- Sweet Chili Baked Salmon
- Easy Shrimp Tacos with Zesty Slaw
- Ahi Tuna Poke Tostadas
- Pan-Seared Salmon With Lemon Caper Dill Sauce
- Lemon Caper Salmon Burgers
- Spring Sheet Pan Salmon
I hope you give this tasty recipe a try. If you do, let me know what you think by commenting below!
Natalie
Spring Lemon Salmon Pasta
Spring Lemon Salmon Pasta
Ingredients
- 2 wild-caught salmon fillets
- 1 box gluten-free spaghetti I like Jovial
- 2 garlic cloves smashed
- 1 tsp avocado oil
- 3 tbsp ghee
- 1 lemon zested
- 1 tsp garlic powder
- 1/2 cup chicken broth
- 2 lemons juiced
- 1 cup grated parmesan cheese
- 1 cup peas thawed
- 1 cup fresh basil rough chopped or sliced
- salt and pepper to taste
Instructions
- Start by cooking the pasta according to the package.
- In a large skillet, pat the salmon dry and season with salt and pepper. Add a little oil to the pan and sear both sides of the fish for about 4 minutes per side.
- Remove the salmon to the same skillet and smash lightly with a fork to get it flaky.
- In the pan, add the ghee and garlic, and cook for about 30 seconds.
- Next, add in the lemon zest, lemon juice, and 1-halved lemon to the pan. Remove the garlic.
- Add the cooked pasta, garlic powder, parmesan cheese salt, pepper, basil, salmon, chicken broth, and peas.
- Adjust seasoning as needed and then top with a little more lemon zest and parmesan cheese
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