Lemon Kale Pasta with Salmon is a light and bright dish that will be ready in just 20 minutes. It's a perfect weeknight dinner that's bursting with flavor.
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Why You'll Love This Recipe
You'll love this recipe because it's quick and easy to make. It's great for either an everyday dinner or a date night. It's simple to prep and delicious to eat. Best part is, it has both leafy greens and lean protein. Pair it with a caesar salad, garlic toast, and a glass of white wine.
Ingredients
- Salmon: Two salmon filets that are similar in size, about 4 ounces each.
- Pasta: Angel hair pasta or spaghetti are perfect for this recipe. I like Delallo Capellini. You can use regular or whole wheat pasta.
- Kale: Fresh roughly chopped kale with the large stems removed. You can substitute for baby spinach if you prefer.
- Garlic: Minced garlic for added flavor.
- Lemon: Lemon pairs well with salmon. You'll use both the lemon zest and lemon juice from about half of a lemon.
- Olive Oil: Use extra virgin olive oil, both for brushing on the salmon and for the pasta. You can substitute for another type of olive oil if you prefer.
- Parmesan Cheese: Freshly grated parmesan cheese for serving (optional). Though this is optional - it is highly recommend.
- Salt and Pepper: Salt and freshly cracked pepper for seasoning the salmon and for serving.
*The full ingredient list with amounts is in the recipe card below.
Step-By-Step Instructions
- Prepare the salmon. Preheat the oven to 450°F. Pat the salmon dry with a paper towel. Place, skin side down, on a foil lined baking sheet. Brush the tops and sides with olive oil. Season with salt and pepper.
- Bake the salmon. Bake for 10-12 minutes, then broil for 1-2 more minutes to get the tops a little crispy. The salmon is done when it easily flakes and is opaque inside.
- Make the pasta. Meanwhile, cook the pasta according to package directions. When finished, strain the pasta, reserving ¼ cup of the water.
- Cook the kale. While the pasta cooks, cook the kale. Heat the olive oil in large skillet over medium-low heat. Add the garlic, and cook for about 30 seconds until fragrant. Add the lemon juice, lemon zest, and kale. Cook for 2-3 minutes, stirring occasionally, until the kale begins to wilt. Add in the cooked pasta and toss until combined. Pour in reserved pasta water, 1 tablespoon at a time, as needed. Finish off with an extra drizzle of olive oil if desired.
- Serve. Divide the pasta and kale mixture between 2 plates. Top each with a salmon filet. Serve, topped with parmesan cheese, extra lemon zest, and lemon wedges for squeezing. Enjoy!
Variations
Swap out the kale. If you don't like kale, or if it's not in season, you can swap it out for baby spinach.
Use a different protein. Don't like salmon? Use some cooked shrimp or chicken in this dish.
Serve. You can serve this Lemon Kale Pasta with Salmon by itself, or with a simple side salad and garlic toast.
Make it low carb. Swap out the pasta for zucchini noodles. Here are some tips on how to make zucchini noodles.
Frequently Asked Questions (FAQ's)
The reserved pasta water is to help make the sauce. The starchy water is already seasoned with salt and the starchiness help sauces stick to the pasta.
You can tell if salmon is cooked by gently pressing down on it with a fork. It should flake apart and be opaque in color inside.
More Recipes
If you like this recipe, then you'll love these other pasta recipes!
- Cherry Tomato and Chicken Sausage Pasta
- Bruschetta Chicken Pasta
- Butternut Squash Pasta with Pancetta
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Print
Lemon Kale Pasta with Salmon
- Prep Time: 6 minutes
- Cook Time: 14 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Bake
- Cuisine: Italian
Description
Lemon Kale Pasta with Salmon is a light and bright dish that will be ready in just 20 minutes. It's a perfect weeknight dinner that's bursting with flavor!
Ingredients
- 2 (4 ounce) salmon filets
- 1 tablespoon of extra virgin olive oil, plus more for brushing on the salmon
- 4 ounces angel hair pasta, or spaghetti
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, plus more for serving
- 2 cups chopped kale, with large stems removed
- parmesan cheese, for serving
- lemon wedges, for serving
- salt and freshly cracked pepper
Instructions
- Prepare the salmon. Preheat the oven to 450°F. Pat the salmon dry with a paper towel. Place, skin side down, on a foil lined baking sheet. Brush the tops and sides with olive oil. Season with salt and pepper.
- Bake the salmon. Bake for 10-12 minutes, then broil for 1-2 more minutes to get the tops a little crispy. The salmon is done when it easily flakes and is opaque inside.
- Make the pasta. Meanwhile, cook the pasta according to package directions. When finished, strain the pasta, reserving ¼ cup of the water.
- Cook the kale. While the pasta cooks, cook the kale. Heat the olive oil in large skillet over medium-low heat. Add the garlic, and cook for about 30 seconds until fragrant. Add the lemon juice, lemon zest, and kale. Cook for 2-3 minutes, stirring occasionally, until the kale begins to wilt. Add in the cooked pasta and toss until combined. Pour in reserved pasta water, 1 tablespoon at a time, as needed. Finish off with an extra drizzle of olive oil if desired.
- Serve. Divide the pasta and kale mixture between 2 plates. Top each with a salmon filet. Serve, topped with parmesan cheese, extra lemon zest, and lemon wedges for squeezing. Enjoy!
Notes
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 2.5 g
- Sodium: 325 mg
- Fat: 18.3 g
- Saturated Fat: 3.5 g
- Carbohydrates: 45.9 g
- Fiber: 2.6 g
- Protein: 35.4 g
- Cholesterol: 61.5 mg
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