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Tender salmon, zesty lemon, and loads of dill come together with pasta for a meal that brightens any night. You only need a few simple things and a handful of minutes, but the outcome tastes way fancier than the effort you put in. It’s easy enough for a weeknight but feels special enough for when you want to treat yourself.
This dish started because I had a salmon craving and zero patience. Now, it’s the first thing I think of when I want something hearty and light at the same time.
Delicious Ingredients
- Extra virgin olive oil: Pulls all the flavors together and adds a little depth Pick a bottle that smells bright and fruity
- Salt and pepper: Season well throughout Nothing beats fresh cracked pepper for flavor
- Garlic: Chop up a few cloves for that garlicky base Look for firm, healthy ones
- Freshly squeezed lemon juice: Adds some tang and wakes up all the other flavors Go for unwaxed lemons if you can
- Fresh dill: Packs a burst of garden flavor Give it a sniff at the store — you want a clean, grassy scent
- Skinless salmon fillets: Firm and springy is what you’re after, and they should smell fresh like the ocean
- Spaghetti or fettuccine: Eight ounces is pretty much perfect, just check your package for a protein boost if you want better noodles
Easy-to-Follow Steps
- Taste and Finish:
- Try a forkful and see if it needs more seasoning Up the salt or pepper if you like Toss in more dill if you want extra herby vibes Eat right away while the flavors are fresh
- Combine and Toss:
- Get your pasta in the skillet with the garlicky oil Pour in some lemon juice, sprinkle on chopped dill, then break up your salmon into chunks right into the pan Use tongs and mix until everything’s slick with lemony goodness
- Sauté the Garlic:
- Lower the heat in your same skillet, then toss in the chopped garlic Stir for a minute so it softens up and gets fragrant Just don’t let it brown, or it’ll turn bitter
- Cook the Salmon:
- Season your salmon fillets really well with salt and pepper Get your oil hot in a skillet over medium plop in the salmon, nice side down Let it sizzle for four or five minutes per side You want the outside golden and the inside just cooked Rest them on a plate before flaking
- Cook the Pasta:
- Fill a big pot with salted water and get your pasta boiling for eight to ten minutes Stir every now and then so nothing sticks Once it’s just cooked, drain it and put it aside That’s your base
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I always keep a pot of dill at my kitchen window. The smell instantly reminds me of childhood, watching my grandma top hot fish with fresh sprigs. One whiff, and it’s nostalgia and pure freshness all at once.
Keeping Leftovers Fresh
Stick leftovers in a lidded container and eat them within a couple of days. The noodles will keep soaking up those lemon and oil flavors. If you saved any plain salmon, flake that in for reheating, or add a squeeze more lemon to perk it up.
Other Options
No dill? Try adding some parsley or snipped chives instead. If you like heat, toss in a pinch of red pepper flakes. No salmon at your store? Steelhead trout or even canned salmon works when you’re short on choices.
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Ideas for Serving
This goes great with a crisp salad loaded with cucumber and tossed with tangy dressing. Want to bulk it up? Cut a chunk of crusty bread. Roasted asparagus or just some plain steamed broccoli would be terrific sides too.
Roots and Flavors
This dish borrows flavors and ideas from Scandinavian and Mediterranean homes. Lemon and dill love salmon, especially in Nordic cooking, and pairing it with pasta lets every single fresh note shine through in every bite.
FAQs About the Recipe
- → How do I keep from making the salmon dry?
Try cooking salmon in a skillet on medium for about 4-5 minutes each side. Once it flakes easily when you poke it with a fork, it's good to go—take it off the heat so it stays nice and moist.
- → Is dried dill okay to use if I don't have fresh?
Sure, dried can work fine. Start with 2 teaspoons, sprinkle it in, and taste as you go so you don’t go overboard.
- → What pasta shape should I pick for this meal?
Fettuccine or spaghetti does the trick. Both pick up the sauce and mix well with the fish and herbs.
- → Can I put this meal together beforehand?
You can cook both salmon and pasta ahead of time, but mix everything up fresh right before you want to grab a plate. That way, it tastes its best.
- → What's the best way to keep leftovers fresh?
Stick them in a sealed container in your fridge—good for up to 2 days. Warm it gently when you’re ready, so the flavors and texture stay nice.