Salmon Pasta with Broccolini and Lemon Alfredo
Creamy salmon pasta with Alfredo sauce, brightened with lemon and broccolini. An easy, feel-good dinner that’s perfect for any night of the week.
This is the kind of dinner that feels like you tried harder than you did.
Creamy lemon Alfredo clings to ribbons of pasta, tossed with tender flakes of salmon and vibrant broccolini. It’s rich, but not heavy…bright, but still comforting. The kind of balance that makes this just as perfect for a busy weeknight as it is for a cozy dinner with friends.
And the best part? Once the pasta hits the water, everything moves fast, so you’re not stuck in the kitchen when you’d rather be at the table (preferably with a glass of wine in hand).
The Dish Details
- Flavor: Creamy, lightly lemony, savory with fresh green notes
- Texture: Silky sauce, tender pasta, flaky salmon, crisp-tender broccolini
- Effort: Easy–moderate (quick cooking, minimal prep)
- Occasion: Weeknight dinner, date night, spring entertaining
- Serves: Generous — great for families or small gatherings
A Lighter Take on Salmon Alfredo Pasta
Let’s just say it: traditional Alfredo can be a lot.
This version keeps everything you love about salmon alfredo pasta — the creamy, cozy factor — but lightens things up just enough to make it feel fresh instead of heavy.
- Less butter, with a little help from pasta water for a silky finish
- Lemon juice and zest to brighten the sauce without overpowering it
- Flaky salmon that adds richness without extra fuss
- Broccolini and peas for color, texture, and a built-in veggie moment
The result? A pasta alfredo with salmon that feels a little more balanced, but still completely satisfying!
Gather Your Ingredients
Nothing complicated here — just a handful of ingredients working together in the right way:
- Salmon fillets
- Pappardelle (or fettuccine, linguine, or your favorite pasta)
- Broccolini
- Peas
- Garlic
- Heavy cream
- Parmigiano Reggiano
- Lemon (zest + juice)
- Butter
- Olive oil
- Salt + pepper
💡 Ingredient Tip: Pappardelle gives you those wide, luxurious ribbons that really hold onto the sauce. But don’t overthink it — this salmon pasta with Alfredo sauce works with whatever pasta you have on hand.
How to Make Salmon Pasta with Alfredo Sauce
Once you start cooking, this comes together quickly — so it helps to have everything prepped and ready to go.
- Cook the pasta + veg – Bring a large pot of salted water to a boil and cook the pasta until al dente. Add the broccolini and peas just before the pasta is done to blanch them. Before draining, reserve some of the pasta water.
- Sear the salmon – Season the salmon with salt and pepper, then cook until just done. Remove from the pan and set aside.
- Build the Alfredo sauce – In the same pan, sauté the garlic in butter, then add the cream, Parmigiano, lemon zest. Stir until smooth and creamy. Thin with reserved pasta water, and season with salt, pepper, and lemon juice.
- Bring it all together – Add the cooked pasta, broccolini, and salmon to the sauce. Toss gently to coat and break the salmon into chunks. Add more pasta water as needed until the sauce is silky and glossy.
Serving + Pairing Ideas
This is a complete meal on its own, but if you’re setting the table for more of a moment, it pairs easily with a simple arugula or spring greens salad, or garlic bread.
For a full dinner party menu, start with this shrimp & polenta appetizer, or basil + lemon burrata. Then, cap your evening with a make-ahead dessert of dark chocolate panna cotta or mini tartufo.
🍷 What to sip: A crisp Pinot Grigio, floral Viognier, or an unoaked Chardonnay pairs beautifully with the creamy lemon sauce.
Make It for Guests (Without the Stress)
This is one of those dishes that makes entertaining feel easy.
- Prep everything ahead (chop veggies, measure ingredients)
- Cook just before serving for the best texture
- Serve in a large bowl for that casual, family-style feel
It’s cozy, a little elevated, and just impressive enough without turning your kitchen into chaos.
Storage + Reheating
Leftovers will keep for up to 1–2 days.
Reheat gently on the stovetop or at 50% power in the microwave, adding a splash of cream, milk, or water to loosen the sauce.
Final Thoughts
This is one of those recipes that quietly earns a spot in your rotation — the kind you make once, then suddenly crave again a week later.
It’s comforting, a little fresh, a little indulgent…basically everything I want dinner to be when I’m feeding people I love.
If you’re in the mood for more cozy-but-fresh dinners, you might also enjoy my Spring Vegetable Risotto with Chicken Meatballs or Creamy Mushroom Ravioli with Spring Vegetables.
Salmon Pasta with Broccolini and Lemon Alfredo
Equipment
- large pot, to boil pasta and vegetables
- large skillet, to sauté salmon and build sauce
Ingredients
- 1 pound salmon filet, skin removed
- Kosher salt & black pepper
- Olive oil, for the pan
- 12 ounces pappardelle pasta, or other dry pasta
- 1 bunch broccolini, trimmed and chopped
- ¾ cup frozen peas
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1 cup heavy cream
- ½ cup freshly grated Parmigiano-Reggiano, plus more for serving
- lemon zest (from one lemon)
- 2 tablespoons lemon juice
- reserved pasta water, about 1½ cups
- red pepper flakes, optional
Instructions
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions.
- During the last 2 minutes, add the broccolini to the pot. During the last 30 seconds, add the peas. (The vegetables should turn bright green and have a little bite; not be soft or mushy.) Reserve 1½ cups pasta water (to use in the sauce), then drain everything in a colander.
- Season the salmon generously with salt and pepper. Heat a large skillet over medium-high with olive oil. Sear the salmon for 3–4 minutes per side until just cooked through (or slightly under). Transfer to a plate.
- Lower the heat to medium. Melt butter in the same skillet. Add garlic and sauté just until fragrant (about 30 seconds; don’t let it brown). Stir in the cream and gently simmer for 2–3 minutes. Add Parmesan and lemon zest, stirring until smooth. Thin the sauce with reserved pasta water until silky and pourable. Season with salt, pepper, and lemon juice to taste.
- Add the pasta and vegetables directly to the sauce, tossing gently to coat. Fold in salmon at the very end; it will break apart into chunks. Taste again and add salt or lemon juice to suit your preference.
- Finish with extra Parm, cracked black pepper, and red pepper flakes.
Notes
- Storage + Reheating – Leftovers will keep for up to 1–2 days. Reheat gently on the stovetop or at 50% power in the microwave, adding a splash of cream, milk, or water to loosen the sauce.
Nutrition
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