This Lemon Garlic Butter Salmon Pasta recipe is quick and easy to make! You'll love the light yet luxurious garlic butter sauce with lemon, whole-wheat pasta, and flaky salmon. It's a wholesome, filling family dinner quick enough to make on busy weeknights and elegant enough for date night at home!
Pre-heat oven to 375°F. In a small bowl, stir together garlic cloves, lemon juice, lemon zest, melted butter, and red pepper flakes. Set aside.
5-6 garlic cloves, 1 small lemon, 4 Tablespoons unsalted butter, Dash red pepper flakes
Salmon Packet: Get one large piece of heavy-duty foil, or two large pieces of regular foil and place them on top of each other. Pat the salmon dry with a paper towel, then place the filets in the middle of the foil, then sprinkle with salt and pepper. Spread half of the butter mixture across the top of the salmon (approximately 2-2 1/2 Tablespoons). Top with a lemon slice if desired. Fold together the long sides of the foil and roll up the small edges to create a sealed pouch. Bake for 20-25 minutes until the middle is cooked through and the internal temperature reaches 145°F. I like to remove the salmon around 140°F so it's not overcooked and the temp will continue to rise as it rests. Set aside until ready to add to pasta.
1/2 pound salmon
Meanwhile, cook pasta according to directions, cooking 1-2 minutes shy of al dente. Reserve 1/4 cup pasta water. Prepare the sauce as the pasta boils, it's easiest to transfer the cooked pasta directly into the sauce.
6 ounces whole wheat pasta
Sauce: In a large skillet, heat olive oil over medium heat, then add onion and cook for 3-4 minutes, with a pinch of salt. Add the remaining garlic butter mixture to the onion and reduce heat to medium. Cook for 2-3 minutes.
1 Tablespoon olive oil, 1/3 cup yellow onion
Add the reserved pasta water to the sauce, starting with about 2 tablespoons of it and working your way up until you've reached your desired consistency. Add salt and pepper to taste. Add the just-under al dente pasta to the sauce and toss to coat, continuing to cook for 1-2 minutes. Stir in 1 1/2 tablespoons of the parsley.
1/4 cup pasta water, Salt and pepper, 2 Tablespoons fresh parsley
Top the pasta with cooked salmon filets or flake the salmon apart and toss it throughout the pasta. Garnish with lemon wedges and remaining parsley as desired.