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Lemon Herb Salmon with Spaghetti is the perfect quick dinner that brings together the bold flavors of fresh herbs, zesty lemon, and succulent salmon, all served atop a bed of perfectly cooked spaghetti. This dish is not only visually appealing but also incredibly satisfying, making it an ideal choice for weeknight meals when you want something delicious without spending hours in the kitchen.
Why You’ll Love This Recipe
This Lemon Herb Salmon with Spaghetti is a delightful combination of flavors and textures. The salmon is rich and buttery, while the spaghetti adds a comforting base, and the herbs and lemon brighten the entire dish. It’s quick, easy, and packed with flavor!
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- Quick Preparation: Ready in under 30 minutes.
- Flavorful Ingredients: Fresh herbs and lemon elevate the dish.
- Healthy Option: Packed with omega-3 fatty acids from salmon.
- Versatile: Great for any night of the week.
- One-Pan Wonder: Minimal cleanup with maximum flavor!
Ingredients
- 2 salmon fillets (6 ounces each)
- 8 ounces spaghetti
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make Lemon Herb Salmon with Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the salmon fillets with salt, pepper, oregano, and thyme. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant.
- Add the cooked spaghetti to the skillet, along with the lemon zest and juice. Toss to combine, adding reserved pasta water as needed to create a light sauce.
- Plate the spaghetti and top each serving with a salmon fillet. Garnish with fresh parsley and additional lemon wedges if desired.
Tips for the Best Results
- Make sure not to overcrowd the pan when cooking the salmon for even cooking.
- Use fresh herbs if available for an extra burst of flavor.
- Adjust the amount of lemon juice according to your taste preference for acidity.
Easy Variations
- Swap out salmon for other fish like trout or tilapia.
- Add cherry tomatoes or spinach to the spaghetti for extra color and nutrition.
- Use whole wheat or gluten-free spaghetti for a healthier option.
What to Serve With It
- A simple green salad with a vinaigrette.
- Garlic bread or crusty bread to soak up the sauce.
- Roasted vegetables for a hearty side.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat or in the microwave until heated through. Add a splash of olive oil or a squeeze of lemon juice to refresh the flavors.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 2 servings
Ingredients:
- 2 salmon fillets (6 ounces each)
- 8 ounces spaghetti
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the salmon fillets with salt, pepper, oregano, and thyme. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant.
- Add the cooked spaghetti to the skillet, along with the lemon zest and juice. Toss to combine, adding reserved pasta water as needed to create a light sauce.
- Plate the spaghetti and top each serving with a salmon fillet. Garnish with fresh parsley and additional lemon wedges if desired.
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Notes: For a lighter version, reduce the olive oil and add more lemon juice for extra brightness.
