Creamy Lemon & dill salmon pasta
Creamy, bright and full of fresh dill, this easy salmon pasta is the perfect weeknight dinner - tender flakes of salmon tossed in a silky lemon‑cream sauce with pasta. It’s quick to cook, family‑friendly, and packed with flavour, making it an ideal go‑to meal when you want something comforting but still light and zesty.
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Servings: 2
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
• A bright, creamy lemon‑dill sauce that coats every strand of pasta and pairs perfectly with tender flakes of salmon.
• The salmon gently poaches in the cream and stock, keeping it soft, juicy and full of flavour.
• Veg cooks right in the pasta pot for a true weeknight win — minimal fuss, maximum flavour.
• Fresh dill stirred in at the end keeps the whole dish tasting light, zesty and family‑friendly.