Lemon Butter Salmon Pasta Recipe
Lemon butter salmon pasta sounds like that “effortless chic” girl who claims she just woke up like this—lies, but delicious lies.
It’s creamy, zesty, and classy enough to trick people into thinking you’re a culinary goddess instead of reheating leftovers most nights.
The lemon brightens, the butter comforts, and the pasta makes sure you never leave the table still hungry—priorities, darling.
Even better, it’s a one-pan-ish wonder that won’t leave your kitchen looking like Gordon Ramsay had a meltdown.
Serve it with wine, toss your hair dramatically, and pretend Michelin stars are pending.
Lemon Butter Salmon Pasta Recipe
A comforting lemon butter salmon pasta (vegan option: chickpea pasta with marinated tofu) packed with tangy citrus and velvety sauce.
Ingredients
Method
- Cook pasta until al dente; reserve ½ cup cooking water.
- Heat olive oil in skillet.
- Sear salmon (or tofu) 3 minutes per side, remove and set aside.
- Add vegan butter, garlic, and lemon juice to skillet.
- Toss pasta with sauce, adding reserved water to loosen.
- Return salmon to skillet, sprinkle parsley and zest.
- Season with salt and pepper.
- Plate generously, pretending portion control doesn’t exist.
Notes
Nutritional Values (per serving)
- Calories: 410
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
Vitamins and Minerals (per serving)
- Vitamin D: 82%
- Vitamin B12: 68%
- Calcium: 7%
- Iron: 9%
- Potassium: 20%
Additional Notes/Tips
- Use whole-wheat or chickpea pasta for extra fiber.
- Add spinach or asparagus for greens without trying.
- Leftovers reheat beautifully—if you actually have any.
