This creamy lemon & dill salmon pasta tastes both comforting and fresh – tender salmon flakes folded through a silky creamy pasta sauce, brightened with lemon and plenty of dill. It's a quick and easy dinner idea that brings together pasta and salmon in the best way, perfect for busy weeknights when you want a flavour‑packed salmon pasta meal without the fuss
This creamy lemon & dill salmon pasta has become a proper family favourite in our house – light and fresh from the lemon and herbs, but still cosy and comforting enough for a midweek hug in a bowl. It's a salmon and pasta recipe that feels a bit special without any extra effort, ready in under 30 minutes and perfect for busy evenings. My 5‑year‑old loves the flakes of salmon and the bright, creamy pasta sauce, and I love that it's an easy family dinner that ticks every box: quick to cook, full of flavour, and a guaranteed clean‑plate meal.
If your family loves this creamy lemon & dill salmon pasta as much as mine does, you're in good company – we've got plenty more flavour‑packed dinners that hit that same comfort‑food sweet spot. From easy weeknight winners to cosy one‑pot meals, here are a few more recipes that always go down well at our table:
- Chicken pesto pasta
- Lebanese Turkey kofta mezze plate
- Irish, bacon, cabbage and potato soup
- Jerk Salmon with rice and peas
- Creamy Tuscan chicken orzo
- Roasted butternut squash gnocchi
- Homemade pasta
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Ingredients and substitutions
See recipe card for full ingredient list with quantities.
- Curly kale – Adds colour, texture and a boost of greens. Swap for cavolo nero or baby spinach if you prefer something softer.
- Tenderstem broccoli – Cooks quickly and stays bright and crunchy. Regular broccoli florets work just as well.
- Peas – Sweet, quick‑cooking and kid‑approved. Frozen peas are perfect; fresh peas if you're feeling fancy.
- Lemons – Essential for that bright, fresh lift. Bottled lemon juice works in a pinch, but fresh is best.
- Skinless salmon fillets – They gently poach in the sauce for tender flakes. You can use leftover cooked salmon or even tinned salmon for a budget‑friendly version.
- Fresh dill – Brings the signature flavour. If you're out, use parsley for freshness or a tiny pinch of dried dill (very sparingly).
- Parmesan – Adds savoury depth and helps the sauce thicken. Pecorino or Grana Padano are great alternatives.
- Pasta – Any short pasta works: penne, fusilli, farfalle. Long pasta like linguine is lovely too.
- Double cream – Makes the sauce silky and rich. Single cream will work but won't thicken quite as much.
- Onion – Forms the base of the sauce. Shallots or even a small leek are easy substitutes.
How do I make Creamy Lemon & dill salmon pasta?
Here's how to bring this creamy lemon & dill salmon pasta together - a simple, under‑30‑minute method where the sauce, salmon and veg all cook in harmony for maximum flavour with minimal fuss
Step 1: Prep the veg – Trim the broccoli and kale, defrost the peas, and finely chop the dill. Put a large pan of salted water on to boil.
Step 2: Start the sauce – Dice the onion and sauté in a little oil for 5-6 minutes until soft. Pour in the stock and cream, then gently lower in the salmon. Poach on a low simmer until the fish is just cooked through and the sauce begins to thicken
Step 3: Cook the pasta & veg – Add the pasta to the boiling water. After 6 minutes, tip in the peas, kale and broccoli so everything finishes cooking together
Step 4: Finish the sauce – Once the salmon is poached, lift it slightly to check doneness, then stir in the parmesan. Season with salt, pepper and a squeeze of lemon juice to taste.
Step 5: Combine – Drain the pasta and veg, then add them to the pan with the sauce. Gently break the salmon into large flakes and fold everything together
Step 6:Serve – Stir through the fresh dill right at the end so it stays bright and fragrant.
Serving suggestions
- Spoon into warm bowls and finish with an extra squeeze of lemon and a sprinkle of fresh dill for a bright, fresh lift.
- Add a little more parmesan on top if you love a creamier, richer finish.
- Pair with a simple green salad with a lemony dressing to keep things light and fresh.
- For a bigger family spread, serve alongside roasted tenderstem broccoli or garlic bread for dipping into the creamy sauce.
- If your feeling really fancy – try this recipe with home made pasta to take this to the next level
Variations
Storage and freezing
- Storage – Leftovers keep well for up to 3 days in an airtight container in the fridge. The sauce will thicken as it chills, so when reheating, add a splash of water, stock or cream to loosen it back up. Warm gently on the hob or in the microwave so the salmon stays tender.
- Freezing – This dish is best enjoyed fresh, I wouldn’t reccomend freezing it.
- Poach, don't boil – keep the salmon at a gentle simmer so it stays tender and flakes beautifully into the creamy sauce.
- Salt your pasta water properly – it's the easiest way to boost flavour before anything even hits the pan.
- Add the greens to the pasta pot – saves time, saves washing up, and keeps everything perfectly cooked.
- Balance the sauce at the end – a squeeze of lemon and a pinch of salt can turn a good creamy pasta into a great one.
- Dill goes in last – stirring it through right before serving keeps the flavour fresh, bright and unmistakably "lemon & dill salmon pasta".
FAQ
Does lemon and dill sauce go with salmon?
Absolutely – lemon and dill are classic partners for salmon. The lemon cuts through the richness, while dill adds a fresh, herby lift that works beautifully with the creamy sauce.
What to put in a creamy salmon pasta?
A good creamy salmon pasta usually includes salmon, cream, stock, onions or shallots, parmesan, lemon, herbs like dill or parsley, and your favourite pasta shape. Veg like peas, kale or broccoli make it a complete meal.
What sauce goes well with salmon pasta?
A creamy lemon‑dill sauce is a perfect match, but salmon also works well with garlic cream sauce, white wine cream sauce, or a lighter lemon‑butter sauce if you prefer something less rich.
Do you add dill before or after cooking salmon?
Always add dill after cooking - it keeps the flavour bright and fresh instead of muted
Can I use frozen salmon?
Yes, frozen salmon works brilliantly. Just defrost it fully before poaching so it cooks evenly and flakes nicely into the sauce
How do I stop the cream sauce from splitting?
Keep the heat low and steady, avoid boiling the cream, and add the lemon juice right at the end. This keeps the sauce silky and smooth every time.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Creamy Lemon & dill salmon pasta
Ingredients
- 2 skinless salmon fillets
- handfull fresh dill
- 150 grams pasta
- 100 ml double cream
- 30 grams fresh parmesan
- handful peas
- 400 ml chicken stock
- Handful tender stem broccoli
- handful Curly kale
- 1 white onion
- 2 lemons
Instructions
- Prep the veg – Trim the broccoli and kale, defrost the peas, and finely chop the dill. Put a large pan of salted water on to boil.
- Start the sauce – Dice the onion and sauté in a little oil for 5-6 minutes until soft. Pour in the stock and cream, then gently lower in the salmon. Poach on a low simmer until the fish is just cooked through and the sauce begins to thicken
- Cook the pasta & veg – Add the pasta to the boiling water. After 6 minutes, tip in the peas, kale and broccoli so everything finishes cooking together
- Finish the sauce – Once the salmon is poached, lift it slightly to check doneness, then stir in the parmesan. Season with salt, pepper and a squeeze of lemon juice to taste.
- Combine – Drain the pasta and veg, then add them to the pan with the sauce. Gently break the salmon into large flakes and fold everything together
- Serve – Stir through the fresh dill right at the end so it stays bright and fragrant.
Notes
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Pairing
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