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
Ingredients
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
Instructions
Cook the Salmon
Season salmon fillets with salt and pepper. Heat olive oil in a nonstick skillet over medium heat. Sear salmon 3–4 minutes per side until golden and cooked through. Transfer to a plate and flake into large chunks.
Make the Sauce
In the same skillet, melt butter over medium heat. Add garlic; sauté 30 seconds until fragrant. Stir in asparagus and cook 2–3 minutes until just tender-crisp. Add lemon juice, capers, and cream; simmer 2 minutes. Stir in Parmesan, dill, and red pepper flakes (if using). Gently fold in flaked salmon. Season with salt and pepper to taste.
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve ½ cup pasta water, then drain.
Combine
Add pasta to the skillet with the sauce. Toss gently, adding reserved pasta water a splash at a time until the sauce clings nicely.
Serve
Plate the pasta and spoon extra salmon and asparagus on top. Garnish with Parmesan, fresh dill, and lemon wedges. Serve immediately while hot.
Season salmon fillets with salt and pepper. Heat olive oil in a nonstick skillet over medium heat.
Sear salmon for 3–4 minutes per side until cooked through and golden. Transfer to a plate and flake into large chunks.
Transfer to a plate and flake into large chunks.
In the same skillet, melt butter over medium heat. Sauté garlic for 30 seconds until fragrant.
Add asparagus and cook for 2–3 minutes until crisp-tender.
Stir in lemon juice, capers, and cream. Simmer for 2 minutes. Add Parmesan, dill, and red pepper flakes if using. Stir to combine.
Gently fold in the flaked salmon. Season with salt and pepper to taste.
Bring a pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve ½ cup of the pasta water, then drain.
Toss cooked pasta directly into the skillet with the sauce. Add reserved pasta water as needed to loosen the sauce.
Gently toss to coat everything evenly.
Plate and garnish with extra Parmesan, fresh dill, and lemon wedges. Serve immediately while hot.
