Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Salmon Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 75 reviews

  • Author: Chef
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Summer salmon spaghetti is a light and flavorful pasta dish featuring tender salmon, juicy cherry tomatoes, garlic, lemon, and fresh herbs. This easy weeknight dinner comes together quickly, offering a fresh and seasonal meal that highlights Mediterranean flavors with an Italian twist.

Ingredients

pasta

  • 12 ounces spaghetti

salmon and seasoning

  • 1 pound salmon fillets, skin removed
  • Salt and black pepper, to taste
  • 1/2 teaspoon Italian seasoning

sauce and veggies

  • 2 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 2 cups cherry tomatoes, halved
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine
  • 1 lemon, zest and juice
  • 2 tablespoons butter

finishing touches

  • 1/4 cup grated Parmesan
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  2. Prepare the salmon: Pat the salmon dry and season both sides with salt, pepper, and Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the salmon, and cook for 3–4 minutes per side until just cooked through. Transfer the salmon to a plate and flake into large pieces using a fork.
  3. Sauté garlic and tomatoes: Reduce the skillet heat to medium and add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the halved cherry tomatoes, red pepper flakes (if using), and a pinch of salt. Cook the tomatoes for 3–4 minutes until they begin to soften and release their juices.
  4. Deglaze and make sauce: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Add the lemon zest, lemon juice, and butter to the skillet. Stir continuously until the butter has melted and the sauce is well combined.
  5. Toss pasta and cheese: Add the cooked spaghetti and grated Parmesan cheese to the skillet with the sauce. Toss everything together, adding reserved pasta water a little at a time to create a light, glossy sauce that coats the pasta evenly.
  6. Add salmon and herbs: Gently fold in the flaked salmon, chopped fresh basil, and parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  7. Serve immediately: Plate the pasta while warm and enjoy this delicious, fresh summer salmon spaghetti at once for the best flavor and texture.

Notes

  • Use fresh salmon for the best flavor and tender texture.
  • Substitute spinach, arugula, or zucchini for some of the cherry tomatoes if you prefer more greens.
  • Reserved pasta water helps emulsify the sauce and prevents the spaghetti from drying out.
  • Leftovers can be refrigerated for up to 2 days and should be reheated gently to maintain moisture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Main Course, Pasta, Seafood
  • Method: Stovetop
  • Cuisine: Italian-Inspired, Mediterranean-Inspired

Find it online: https://kitchenmartha.com/summer-salmon-spaghetti-recipe/