Magical and Exotic Lemon Salmon Pasta in different variations for the summer date

If you like salmon and pasta why not add the two together and create amazing and magical exotic lemon salmon pasta experience with white wine and different variations in the summer heat with your summer date.

Use it as an inspiration.

Try out these recipes and you will not be disappointed.

Salmon

Why should we eat more salmon?

Rich in Omega-3 Fatty Acids

Excellent source of omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Omega-3 fatty acids are essential for heart health, brain function, and reducing inflammation in the body.

Rich in Vitamins and Minerals

Vitamin D, vitamin B12, selenium, and potassium. Vitamin D is essential for bone health, immune function, and overall well-being.

Protein Source

Providing all the essential amino acids needed by the body for muscle growth, repair, and various physiological processes.

Exotic salmon lemon pasta

Ingredients

• 340g salmon fillets, skinless and boneless
• 227g linguine or your preferred pasta

• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1/2 cup coconut milk
• Zest of 1 lemon
• Juice of 1 lemon

Spices

• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup toasted coconut flakes (optional, for garnish)

Instructions

1. Marinating the salmon: combine lemon zest, lemon juice, ground cumin, ground coriander, red pepper flakes, salt, and black pepper in a bowl. Place salmon fillets in the marinade, turning to coat evenly. Allow salmon to marinate for at least 15-20 minutes while you prepare the other ingredients.
2. Cook the pasta: bring a large pot of salted water to a boil, add linguine and cook according to package instructions until al dente. Drain and set aside.
3. Cook the salmon: in a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Remove salmon from the marinade and shake off any excess. Place salmon fillets in the skillet and cook for about 3-4 minutes on each side, or until they are cooked to your desired level of doneness. Once cooked, remove the salmon from the skillet and set aside.
4. Prepare the sauce: in the same skillet, add remaining 1 tablespoon of olive oil. Add chopped shallot and sauté for 2-3 minutes until softened. Add minced garlic and sauté for an additional 1 m until fragrant.
5. Pour in the coconut milk and bring to a gentle simmer. Allow sauce to simmer for about 3-4 minutes, allowing it to thicken slightly.
6. Assemble the dish: Flake cooked salmon into bite-sized pieces and gently fold them into coconut milk sauce. Add cooked linguine to the skillet, tossing to combine and coat the pasta with the sauce.
7. Add the chopped cilantro, basil to the skillet, reserving a small amount for garnish. Gently toss the pasta and sauce with the herbs until everything is well combined.
8. Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes if desired. Enjoy it.

Lemon Salmon and Spinach Pasta

Ingredients

• 340g salmon fillets, skinless and boneless
• 227g linguine or your preferred pasta
• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon

Spices

• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 4 cups fresh baby spinach leaves
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for garnish

Instructions

1. Prepare the salmon: Combine lemon zest, lemon juice, dried oregano, red pepper flakes, salt, and black pepper in a bowl. Place salmon fillets in the marinade, turning to coat evenly. Allow salmon to marinate for at least 15-20 minutes.
2. Cook the pasta: bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
3. Cook the salmon: in a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Remove the salmon from the marinade and shake off any excess. Place the salmon fillets in the skillet and cook for about 3-4 minutes on each side, or until they are cooked to your desired level of doneness. Once cooked, remove the salmon from the skillet and set aside.
4. Prepare the spinach and tomato: in the same skillet, add remaining 1 tablespoon of olive oil. Add chopped shallot and sauté for 2-3 minutes until softened, the minced garlic and sauté for an additional 1 minute until fragrant.
5. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
6. Add the fresh baby spinach to the skillet and cook for 2-3 minutes, or until the spinach wilts.
7. Assemble the dish: Flake cooked salmon into bite-sized pieces and gently fold them into the spinach and tomato mixture. Add cooked linguine to the skillet, tossing to combine and coat the pasta with the flavors.
8. Pour in the lemon juice and toss to evenly distribute the flavors. Add chopped basil and parsley, reserving a small amount for garnish. Gently toss pasta and sauce with herbs until everything is well combined.
9. Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes if desired. Enjoy it!

Wine for dine

White wines for salmon dishes are which work well with cremy sauces and butter flavors. I know I know most people would recommend red wines however I think not everyone loves red ones so here we recommend some white ones. 🙂

Chardonnay

A versatile white work well with salmon, especially if the salmon is prepared with creamy sauces or buttery flavors. Look for unoaked or lightly oaked Chardonnays to maintain a good balance without overwhelming the salmon’s taste.

Try one from California, Washington, Argentina, Chile or Australia.

Pinot Grigio/Pinot Gris

This wine is known for its crisp and light character, making it a good match for salmon dishes that are grilled, roasted, or prepared with citrusy and herbed flavors.

Sauvignon Blanc

Offers bright acidity and citrus notes that can complement the natural flavors of salmon. It can be a particularly good choice for salmon dishes with tangy or herbaceous components.

Sauvignon Blanc from the Loire Valley, New Zealand, Chile or Friuli-Venezia Giulia in Italy

Albariño

White wine with a refreshing acidity and notes of stone fruits and citrus. It can be a great match for salmon, especially when prepared with lighter sauces or Mediterranean-style flavors. Popular in Spain and Portugal.

Thank you.

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