Lemon Garlic Pasta with Salmon-The Little Shop of Olive Oils

Lemon Garlic Pasta with Salmon


  • 12 oz (340 g) pasta
  • 2 salmon fillets (about 6 oz or 170 g each), skin removed
  • ¼ cup Lemon Premium Olive Oil, plus extra for drizzling
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
  • ½ cup chicken or vegetable broth
  • ½ cup heavy cream
  • Salt and pepper to taste
  • Fresh basil, chopped, for garnish
  • Lemon wedge for garnish (optional)
  • Parmesan cheese, grated, for serving (optional)


  • Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about 1 cup of pasta water.
  • While the pasta cooks, season the salmon with salt and pepper. Heat a few tablespoons of lemon EVOO in a skillet over medium-high heat. Add the salmon and cook for about 3-4 minutes per side, or until fully cooked and easily flaked with a fork. Remove from the skillet, break into bite-sized pieces, and set aside.
  • In the same skillet, add a bit more lemon EVOO and the minced garlic. Sauté on medium heat for about 1 minute until fragrant but not browned.
  • Pour in the lemon juice and zest, and let it simmer for a minute to reduce slightly.
  • Add the broth and continue to simmer for another 2-3 minutes.
  • Lower the heat and stir in the heavy cream, cooking for an additional minute to warm through. Season with salt and pepper to taste.
  • Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
  • Gently fold in the cooked salmon, being careful not to break the pieces too much.
  • Serve the pasta with a generous drizzle of lemon EVOO, fresh basil, lemon wedge, and grated Parmesan cheese if desired.
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