Creamy Lemon-Dill Salmon and Asparagus Fettuccine

A creamy lemon-dill pasta tossed with tender asparagus, flaked salmon, and capers for a fresh and flavorful one-pan meal.

This creamy salmon pasta is a vibrant, one-pan dish that combines flaked seared salmon, crisp-tender asparagus, and briny capers in a rich lemon-dill cream sauce. Tossed with perfectly cooked fettuccine and finished with Parmesan and fresh herbs, it’s a comforting yet elegant meal that balances freshness and richness in every bite. The hint of citrus and optional red pepper flakes add brightness and depth, making it a perfect choice for a weeknight dinner or a special occasion.

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

For the Salmon
2 salmon fillets (6 oz each), skin removed
Salt & pepper, to taste
1 tbsp olive oil

For the Sauce
3 tbsp butter
3 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 2-inch pieces
Juice of ½ lemon (plus wedges for serving)
2 tbsp capers, drained
½ cup heavy cream (or half and half)
¼ cup grated Parmesan cheese (plus more for garnish)
2 tbsp fresh dill, chopped (plus more for garnish)
Optional: red pepper flakes for heat
Salt & pepper, to taste

For the Pasta
6 ounces of fettuccine
Salt, for pasta water

Preparation

  • Trim and cut the asparagus into bite-sized pieces.
  • Mince the garlic and chop the fresh dill.
  • Grate the Parmesan cheese and cut lemon wedges for serving.
  • Season the salmon fillets on both sides with salt and pepper.
  • Bring a large pot of well-salted water to a boil for the pasta.

Cooking

  • Heat olive oil in a nonstick skillet over medium heat. Add the salmon and sear on both sides until golden and cooked through. Transfer to a plate and gently flake into large chunks.
  • In the same skillet, melt the butter. Add the garlic and sauté briefly until fragrant.
  • Stir in the asparagus and cook until just tender-crisp.
  • Add the lemon juice, capers, and cream. Let simmer briefly.
  • Stir in the Parmesan, dill, and red pepper flakes if using. Gently fold the flaked salmon back into the sauce and season with salt and pepper.
  • Meanwhile, cook the fettuccine until al dente. Reserve some pasta water, then drain.
  • Add the cooked pasta to the skillet and toss with the sauce, adding splashes of pasta water as needed until the sauce lightly coats the noodles.

Serving

  • Divide the pasta among plates and spoon extra salmon and asparagus over the top.
  • Garnish with additional Parmesan, fresh dill, and lemon wedges.
  • Serve immediately while warm and creamy.