Salmon Spaghetti Recipe

Salmon spaghetti cooked with lemon and garlic sauce, and topped with watercress leaves and baby capers.

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This quick and easy Salmon Spaghetti is utterly delicious and takes less than 30 minutes from prep to dinner table. With its rich, garlicky, creamy lemon garlic sauce, this spaghetti with salmon recipe is one of the best pasta dishes that's effortless to prepare!

Prep Time15

Cook Time15

Total Time30

Course: Pasta, Salmon

Cuisine: American Recipes

Keyword: Salmon Spaghetti

Servings: people

Author: Bee Yinn Low

Ingredients

2 lemons squeeze out lemon juice and zest
1 clove garlic minced
2 ounces toasted walnuts
1/3 cup grated parmesan cheese
13 ounces spaghetti
1/3 cup olive oil
2 tablespoons baby capers
2 slices sourdough bread cut into bite-sized cubes
1 pound skinless salmon fillets cut into 1-inch thick bite-sized pieces, season with salt and ground black pepper
2 3/4 tablespoons unsalted butter
2 ounces watercress leaves

US Customary - Metric

Instructions

To make the lemon and garlic sauce, add the lemon juice and zest, garlic, and walnuts to a blender. Blend on high speed for 30 seconds until smooth. Add the grated Parmesan cheese and 3 tablespoons of olive oil, and blend again until well combined. Transfer the sauce to a small bowl and set aside.
Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add the capers and cook for 3 minutes, or until crisp. Transfer the capers to a plate lined with paper towels to drain excess oil.
Add the remaining oil to the skillet and reduce the heat to medium. Add the bread and cook for 2 to 3 minutes, or until golden brown and crisp. Transfer the bread to the same plate as the capers.
Pat the salmon fillets dry with paper towels and season with salt and ground black pepper. Melt the butter in a skillet over medium-high heat. Add the salmon and cook until fork-tender, about 3 to 5 minutes. Remove from the skillet and set aside.
Add the sauce, pasta, and 1 cup of reserved pasta water to the skillet. Continue to cook, using tongs to coat the pasta evenly with the sauce. Stir in the salmon and watercress leaves, and toss well. To serve, transfer the pasta to a plate and top with crispy capers, bread crumbs, and extra watercress leaves.

Video

Notes

Recipe Adapted from Gourmet Traveller January 2004

Use fresh wild caught salmon for the best taste. You may also use the frozen salmon fillets, and defrost them properly before cooking.
Do not overcook the salmon. You may cook the salmon fillet in one piece or cut it into smaller pieces to reduce cooking time. Cook the salmon until the color changes from translucent to opaque pink, and when the meat becomes fork tender, please remove it from the heat immediately.
When making the lemon and garlic sauce, you may certainly adjust the sourness by adding less lemon juice to the blender to suit your taste.

Nutrition