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Creamy Lemon Garlic Salmon Pasta | EpicureDelight

Creamy Lemon Garlic Salmon Pasta

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Air-fried salmon flaked into a lemon-garlic cream sauce and tossed with linguine — a 35-minute dinner that tastes like far more effort.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets (6 oz each), skin-on
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Sauce & Pasta
  • 12 oz linguine
  • 2 tablespoon unsalted butter
  • 1 medium shallot, finely diced
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ cup grated Parmesan
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ cup fresh parsley, chopped
  • ½ cup reserved pasta water

Equipment

  • Air Fryer
  • Large skillet
  • Large pot
  • Instant-read thermometer

Method
 

  1. Preheat air fryer to 400°F. Pat salmon dry, brush with oil, season with salt and pepper. Air fry skin-side down 8 minutes to 145°F internal. Set aside.
  2. Boil salted water and cook linguine to al dente. Reserve ½ cup pasta water, then drain.
  3. Melt butter in large skillet over medium. Cook shallot 2 minutes, add garlic 1 minute. Add cream, simmer 3 minutes.
  4. Remove pan from heat. Stir in lemon juice, zest, red pepper flakes, and Parmesan. Thin with pasta water as needed.
  5. Toss linguine in sauce. Peel skin from salmon, flake into chunks, fold gently into pasta. Top with parsley and serve.

Notes

  • Pat salmon completely dry — surface moisture steams instead of crisps.
  • Add lemon juice strictly off heat to prevent cream from curdling.
  • Grate Parmesan from a block; pre-shredded cheese makes the sauce grainy.
  • Add pasta water 2 tablespoon at a time until sauce coats a spoon.
  • Fold salmon in last — do not stir aggressively or flakes break apart.

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