One-Pot Melting Lemon Salmon Spaghetti – Fresh, Creamy & Irresistible
This One-Pot Melting Lemon Salmon Spaghetti is the ultimate weeknight dinner—light, luscious, and bursting with citrusy flavor. Tender flakes of salmon melt into a creamy lemon-infused sauce that clings perfectly to al dente spaghetti, all cooked in one pot for minimal cleanup and maximum flavor. It’s a gourmet meal made simple, perfect for spring evenings, romantic dinners, or when you want something comforting yet refined. Ready in under 30 minutes!
Equipment
- Large deep skillet or Dutch oven
- Tongs or wooden spoon
- Microplane or fine grater
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Base Dish:
- 12 oz spaghetti
- 1 lb salmon fillets (skin-on or skinless)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
- Zest and juice of 1 large lemon
- 4 cups low-sodium chicken or vegetable broth
- Salt and pepper, to taste
Optional Add-ins:
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ¼ cup grated Parmesan cheese
- 2 tbsp mascarpone or cream
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Prep Salmon: Season fillets with salt, pepper, and half the lemon zest. Set aside.
- Sauté Base: In a large pot, heat olive oil over medium. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- Add Pasta & Broth: Add spaghetti, broth, lemon juice, and remaining zest. Bring to a boil.
- Poach Salmon: Nestle salmon fillets on top. Scatter cherry tomatoes if using. Cover and simmer for 10–12 minutes until pasta is al dente and salmon is cooked.
- Combine: Remove lid, flake salmon gently with tongs. Stir in spinach until wilted. Add mascarpone or Parmesan off heat for creaminess.
- Serve: Adjust seasoning. Garnish with herbs and extra lemon zest or cheese. Serve in warm bowls.
Notes
- Use fresh lemon zest for best aroma.
- Stir pasta occasionally to prevent sticking.
- Add spinach at the end to preserve color.
- For dairy-free: skip mascarpone or use oat/cashew cream.
- Avoid freezing if using mascarpone—it may separate.
- Great with linguine, tagliatelle, or bucatini as pasta swaps.