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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Salmon fillets vegan substitute: marinated tofu: 4 (5 oz each)
  • Pasta: 12 oz spaghetti or linguine
  • Olive oil: 2 tbsp
  • Vegan butter: 3 tbsp
  • Lemon juice: 3 tbsp
  • Lemon zest: 1 tsp
  • Garlic: 4 cloves minced
  • Fresh parsley: 2 tbsp chopped
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Method
 

  1. Cook pasta until al dente; reserve ½ cup cooking water.
  2. Heat olive oil in skillet.
  3. Sear salmon (or tofu) 3 minutes per side, remove and set aside.
  4. Add vegan butter, garlic, and lemon juice to skillet.
  5. Toss pasta with sauce, adding reserved water to loosen.
  6. Return salmon to skillet, sprinkle parsley and zest.
  7. Season with salt and pepper.
  8. 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.