This Creamy Salmon Pasta Bake with Lemon and Dill is the definition of indulgent comfort food.
Flaky, oven-baked salmon is paired with tender pasta, bathed in a luscious cream sauce flavored with bright lemon and aromatic dill. The golden breadcrumb topping adds the perfect crunch to balance the creamy layers beneath.
Whether for a family dinner or a special occasion, this dish will have everyone going back for seconds.
Ingredients
Here’s everything you’ll need to create this flavorful masterpiece:
- 12 ounces pasta (rigatoni, shells, or penne), cooked al dente and drained
- 1 pound salmon fillet, skin removed
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon freshly cracked black pepper, divided
- 3 garlic cloves, minced
- 2 cups heavy cream
- ½ cup chicken or vegetable broth
- 1 tablespoon Dijon mustard
- 1 lemon, zested and juiced (about 2 tablespoons juice and 1 teaspoon zest)
- ¼ cup fresh dill, finely chopped, plus extra for garnish
- 1 cup Parmesan cheese, finely grated, divided
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
- Lemon slices, for garnish (optional)
Instructions
Follow these detailed steps to create this creamy, indulgent pasta bake:
- Prepare the salmon:
- Preheat your oven to 375°F (190°C).
- Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Bake for 12–15 minutes, or until the salmon is just cooked through and flakes easily with a fork. Set aside to cool slightly, then flake the salmon into bite-sized pieces.
- Cook the pasta:
While the salmon bakes, cook the pasta in salted boiling water according to package instructions. Drain and set aside, tossing with a drizzle of olive oil to prevent sticking. - Make the creamy sauce:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
- Stir in the heavy cream, chicken broth, Dijon mustard, lemon zest, and lemon juice. Bring to a gentle simmer, then stir in ½ cup of grated Parmesan cheese. Let the sauce cook for 3–4 minutes, until slightly thickened.
- Add the chopped dill and season with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir to combine.
- Combine the pasta and salmon:
In a large mixing bowl, combine the cooked pasta, flaked salmon, and the creamy dill sauce. Gently toss to coat everything evenly. - Assemble the pasta bake:
- Transfer the mixture to a greased 9×13-inch baking dish. Smooth the top with a spatula.
- In a small bowl, mix the panko breadcrumbs with the melted butter and the remaining ½ cup of Parmesan cheese. Sprinkle this mixture evenly over the pasta.
- Bake to golden perfection:
Bake the pasta dish in the preheated oven for 20–25 minutes, or until the top is golden and crispy. If desired, broil for an additional 2–3 minutes for extra crunch—just keep a close eye to prevent burning. - Garnish and serve:
Remove the pasta bake from the oven and let it cool for 5 minutes. Garnish with fresh dill and lemon slices for a pop of brightness before serving.
Tweaks and Additions
Take this creamy salmon pasta bake to the next level with these ideas:
- Add vegetables:
Fold in sautéed spinach, peas, or roasted asparagus for a boost of color and nutrients. - Try smoked salmon:
For a bold, smoky flavor, swap fresh salmon for hot-smoked salmon. - Cheese variations:
Replace Parmesan with Gruyere, fontina, or Pecorino Romano for a different cheesy twist. - Herb substitutes:
If dill isn’t your favorite, try parsley, chives, or tarragon for a fresh herbal note. - Make it gluten-free:
Use gluten-free pasta and breadcrumbs to adapt the dish for dietary needs.
This Creamy Salmon Pasta Bake with Lemon and Dill is the perfect balance of rich and fresh, comforting yet elevated. The creamy sauce, crispy topping, and bright lemon-dill flavors come together in harmony, making this a dish you’ll return to time and again.
Whether it’s for a family meal or entertaining guests, this bake is sure to impress. Let me know how yours turns out, and enjoy every bite!