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    Home > Quick Dinner Recipes

    Pan Fried Salmon and Spaghetti with Lemon Cream Sauce

    Published: Mar 20, 2018 · Modified: Mar 23, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    White plate topped with spaghetti, zoodles, sugarsnap peas, flaked salmon and lemon zest

    Quick Dinner Idea! A fantastic pasta recipe that's on the table in under 20 minutes. My Pan Fried Salmon is flaked into tender pieces and served with spaghetti and zoodles/courgetti in a light lemon cream sauce. Mixing the spaghetti with zoodles is a great compromise for those carb lovers who want to cut down a little without feeling like they're missing out!White plate topped with spaghetti, zoodles, sugarsnap peas, flaked salmon and lemon zest

    Pasta with salmon really is a match made in heaven isn't it.

    I love a good pasta recipe, but cooking it with cream and cheese can make the dish feel quite heavy.
    This version is a made a little lighter with the addition of spiralized courgette (zucchini), little chunks of sugar snap peas and a good sprinkling of lemon zest.

    Pan frying the salmon
    Two seasoned salmon fillets being fried in a pan

    Have you jumped on the spiralizer wagon yet? I've got this one (<--affiliate link) and I love it!
    Courgetti spaghetti is definitely a favourite, but I can't completely give up on my pasta, so I like to mix the two.

    Spiralizing the courgette
    Courgetti (zoodles) being made using a spiralizer

    The sugar snap peas, courgetti and spaghetti are all cooked in the same pan (less washing up!!), and then it's drained and added to the pan with the salmon and creamy sauce.

    Removing the skin from the part-cooked salmon
    Two partially cooked salmon fillets on a board - skin being removed using a fork and a set of tongs

    I don't go too mad with the cream - it really doesn't need it. Just add in a good splash of the hot water from the cooked spaghetti and that helps to bind everything together and enhance the saucy creaminess.

    Cooking the salmon flakes in the creamy sauce
    Flakes of salmon fillet poaching in a pan in a cream sauce with onions

    This quick recipe is ready in less than 20 minutes (check out the video below, I think we did it in 16 minutes!) - which makes it a brilliant, balanced meal for those busy week nights.

    White plate topped with spaghetti, zoodles, sugarsnap peas, flaked salmon, lemon zest and a lemon wedge

    Below is the video for this recipe - as part of our 20 minute Tuesdays series: on YouTube.  Please Subscribe to our channel.

    Can I make it gluten free?

    Yes, simply swap the spaghetti for gluten free spaghetti

    Can I swap out the salmon for chicken?

    Yes, replace the salmon fillets with boneless, skinless chicken fillets, but pan fry them for 5-8 minutes longer, so they're cooked all the way through before you slice/shred the chicken. You can also replace with other fish, such as haddock or cod, although I think salmon tastes best. Trout would work well, and prawn would too. If you're using prawns, just add them in with the softened onions for the last few minutes of cooking, rather than pan frying them first.

    Can I freeze salmon with spaghetti?

    Unfortunately this dish won't freeze well.

    How do I reduce the calories more?

    Replace more (or all) of the spaghetti with more courgetti/zoodles. Removing the spaghetti entirely and replacing with 2 extra spiralized courgettes (zucchinis) will save approx 300 calories per portion!

    How can I make a vegetarian version?

    Yes, make a vegetarian version by replacing the salmon with quorn 'chicken style' strips (Linda McCartney Vegetarian Pulled Chicken is pretty good). Replace the Parmesan/Grana Padano cheese with a vegetarian/hard cheese.

    More Delicious Salmon Recipes

    For all you salmon lovers out there like me (we try and have salmon once a week on the menu), here are some more of my favourites:

    My deconstructed Salmon Sushi Bowl

    Sticky Salmon with chilli lime noodles

    Creamy Tomato Salmon with Spaghetti <super quick dinner that we have a lot in our house

    Garlic Bread Crusted Salmon.  This 'hack' makes a fantastically impressive centrepiece.

    Sugar Spiced Salmon

    Thai Fish Cakes

    And my award winning Fish Pie, its sooo good  🙂

     

    White plate topped with spaghetti, zoodles, sugarsnap peas, flaked salmon and lemon zest

    20 minute Pan Fried Salmon with Spaghetti and Cream Lemon Sauce

    By: Nicky Corbishley
    Salmon and spaghetti in a creamy lemon sauce with green veg - easy, healthy and really really tasty!
    4.86 from 7 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dinner
    Cuisine British, Italian
    Servings 4 servings
    Calories 632 kcal

    Ingredients
     

    • 340 g dried spaghetti or fresh pasta - (use gluten free spaghetti if required)
    • ½ tbsp vegetable oil
    • 1 tsp butter - salted or unsalted
    • 1 pinch of salt and pepper
    • 3 boneless salmon fillets
    • 1 small onion - peeled and chopped
    • 2 cloves garlic - peeled and minced
    • 2 tbsp white wine - optional
    • 5 tbsp double/heavy cream
    • zest of 1 lemon
    • 85 g sugar snap peas, roughly chopped - (or snow peas)
    • 1 small courgette/zucchini spiralized - or cut into thin strips
    • Juice of half a lemon

    To Serve:

    • 2 tbsp Grated parmesan - or Grana Padano
    • pinch Black pepper
    • Lemon zest
    • Lemon Wedges

    INSTRUCTIONS
     

    • Place the spaghetti in a large pan of boiling water and simmer for 10-13 minutes - until cooked to your liking. Note - you'll be adding the sugar snap peas and courgette to the spaghetti for the last minute of cooking.
    • Whilst the spaghetti is cooking, heat the oil and butter in a large frying pan (Note 1)).
    • Sprinkle a pinch of salt and pepper on the salmon fillets and place in the frying pan skin side down. Cook for 3 minutes, until the skin is crispy. Turn the salmon over and add the onions to the pan. Cook the salmon and onions for a further 3 minutes, until the onions start to soften.
    • Take the salmon out of the pan and place on a chopping board.
    • Add the garlic to the onions and cook for a minute whilst stirring. Add the wine and let it bubble for a minute, then add in the cream. Heat through slowly.
    • Whilst the cream is heating through, remove the skin from the salmon, and break the salmon into rough chunks (don't worry if it's not quite cooked at this point as it's going back in the pan). Add the salmon back into the pan with the cream. Also, add the lemon zest.
    • By now the spaghetti should be almost ready. Add the sugar snap peas and spiralized courgette in with the spaghetti for the last minute of cooking.
    • Drain the pasta, reserving about half a cup of the cooking water. Add the spaghetti, sugar snaps and courgette to the frying pan and toss through along with a good splash of the spaghetti water (Note 2) and the lemon juice.
    • Divide between four bowls and top with grated parmesan, freshly ground black pepper and a little bit of lemon zest. Serve with lemon wedges.

    Video

    ✎ Notes

    Note 1: Make sure your frying pan is big enough to hold all of the pasta and courgetti, as it's all tossed together at the end.
    Note 2: If you want the pasta dish to be a little more saucy, add in a more of the reserved pasta water and an extra tbsp of cream.
    Unfortunately this meal can't really be made ahead or frozen.
    Nutrition info is for one serving of this recipe.

    Nutrition

    Calories: 632kcalCarbohydrates: 70gProtein: 39gFat: 19gSaturated Fat: 8gCholesterol: 100mgSodium: 131mgPotassium: 1038mgFiber: 4gSugar: 5gVitamin A: 710IUVitamin C: 25.5mgCalcium: 99mgIron: 2.8mg
    Keywords Any Time Of the year, Quick and Easy
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Equipment:

    In order to make this Pan Fried Salmon recipe you will need:

      • A good Kitchen knife. I have recently bought this Dalstrong one and love it.
      • Chopping Board
      • Zester or microplane
      • Juicer
      • Measuring Spoons
      • Garlic Press
      • Cooking Tongues
      • Spiralizer
      • A frying pan/skillet
      • Wooden or Silicon Coated Spoons. We have just bought these and love them.
      • Large Pan
      • Colander

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Chocolate Bread and Butter Pudding Cake with Strawberries
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    Reader Interactions

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    1. Polly says

      May 24, 2021 at 5:59 pm

      4 stars
      Was nice enough. I think dome fresh tarragon would bea nice addition

      Reply
    2. Zenobria brito says

      November 01, 2018 at 8:16 pm

      5 stars
      I am so excited to try this. Can I use can Alfredo sauce aswell?

      Reply
      • Chris Corbishley says

        November 14, 2018 at 7:41 am

        Hi there Zenobria,

        You could try the recipe with Alfredo Sauce instead but i wouldn't add it aswell as the sauce on this dish.

        If you do try then please let us know how you get on

        Thanks

        Chris & Nicky

        Reply
    3. Rachel says

      April 13, 2018 at 4:27 pm

      5 stars
      I made this dish last night for dinner and it was everything I hoped it would be. It was delicious and really did come together in under 20 minutes. I used coconut milk and sprinkled the top with toasted breadcrumbs instead of cheese because my husband is lactose intolerant and it was still wonderful. This will definitely become a frequent go-to weekend dinner. Thank you thank you!

      Reply
      • Chris Corbishley says

        May 02, 2018 at 11:50 am

        Thanks Rachel, Really glad you enjoyed the recipe. I'm loving the additions to make it lactose free.

        Many Thanks

        Chris & Nicky

        Reply
    4. Arlene says

      March 23, 2018 at 7:38 pm

      5 stars
      Made this tonight - didn't have mange route so substituted concasse tomato. Triumph! Made enough for the other half's lunch tomorrow - no lunch!!

      Reply
    5. Michelle says

      March 22, 2018 at 9:06 pm

      5 stars
      5 star - Amazing recipe! Turned out so well and didn’t take long as the recipe said to prepare 🙂 well happy and will definitely make this again

      Reply
    6. 2pots2cook says

      March 21, 2018 at 5:50 am

      5 stars
      Sweet Heavens ! Will do. Today !

      Reply
    7. Kathryn Clayton says

      February 20, 2018 at 7:42 pm

      5 stars
      This is one of my favourite ways to eat pasta, I love fish and this is such a quick, gorgeous midweek dinner. Great with gluten free pasta too.

      Reply
    8. Robin says

      October 09, 2015 at 10:43 am

      I enjoyed your post re pan fried salmon in creamy lemon sauce with pasta. Your writing style is fun. ?. I cannot wait to try. Sounds delicious. Thank you. I have never heard of that type of spaghetti? Or is it Pasta? I will have to jump on board. It looks intriguing. Have a great day!

      Reply
      • Nicky Corbishley says

        October 10, 2015 at 8:48 pm

        Thank you Robin 🙂 I just used regular spaghetti, but I also used a spiralizer to make some zucchini strips to add in (you can slice it very thinly if you don't have a spiralizer).
        Hope you enjoy it 🙂

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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