Quick & Easy Lemon Ricotta Pasta with Poached Salmon is made with creamy ricotta cheese, peppery arugula, and fresh lemon - ready in 30 minutes. This bright, restaurant quality, high-protein meal is surprisingly simple to make and perfect for busy weeknights.
If you know me, you know a lot of my recipe inspiration comes from other people cooking for me - whether it's at a restaurant or at a friend's house. This simple pasta dish is no exception... in fact it was inspired by both! 😍
The first time I ever had a pasta with ricotta and lemon was when I was in Amsterdam visiting family. Let's just say they are amazing cooks!
Then one day, while out to eat, I ordered a dish with poached salmon because it sounded fancy (and let's be honest, I couldn't resist). It ended up being incredibly simple - and absolutely delicious.
And when you think about it, restaurants have to keep things streamlined to serve great food quickly. That inspired me to do a little research and teach myself how to poach salmon at home. I'm not exaggerating when I say it takes less than 10 minutes! 🙌
Once I realized how easy it was, I knew I had to pair it with pasta - specifically a lemony ricotta pasta just like the one my cousin made.
And please don't let the idea of poaching salmon intimidate you. I'm still new to cooking it this way, too! Let's just say, if you can boil pasta, you can poach salmon. Now let me show you how easy this lemon ricotta pasta with salmon is to make!
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Why You'll Love This Recipe
- Simple Ingredients Pasta, ricotta cheese, fresh lemon, parmesan, arugula, and salmon. Yum-O!
- Kid Approved This salmon pasta dish has a mild flavor and slightly creamy texture. I will be the first to admit that I expected my kids (and husband, lol;) to complain when I served this creamy salmon pasta recipe. Thankfully I was wrong. Even my teenage daughter stated, "this is actually good!" She ate the leftovers the next day! 🙌
Dietitian Tip
I am always looking for new, approachable ways to get more seafood on our dinner tables, and this was a huge win. I served it for a weeknight dinner and my entire family LOVED it!
Once I learned how easy it is to make poached salmon, I was sold. When cooked just right, the salmon will have a mild flavor and flake easily. Serve it as a main dish or add it to lemony pasta dishes like this.
Ingredient Notes
Here are a few highlights of the key ingredients for making this lemon ricotta pasta dish with salmon. For the complete list of ingredients, scroll down to the recipe card.
- Salmon Filets Salmon is an excellent source of protein and omega-3 fatty acids (also known as heart healthy fats) that help brain, heart, eye, and even mental health. I like to use wild caught salmon filets. Defrosted (from frozen) or fresh salmon filets works best.
- Pasta I use Barilla Protein Plus spaghetti pasta because it looks and tastes just like regular spaghetti pasta but has more protein and fiber. If you prefer thin spaghetti or angel hair pasta, use that instead.
- Lemon Using fresh lemon in recipes is an easy way to add incredible flavor to pasta dishes.
- Ricotta Cheese Ricotta cheese is used instead of heavy cream or cream sauce to give this recipe a creamy texture. Cottage cheese can be used instead of ricotta cheese.
- Arugula Baby arugula is a leafy green and is packaged like baby spinach. It can be found in the produce section of the grocery store. Baby spinach can be used in place of arugula.
How to Make Lemon Ricotta Pasta with Salmon
Here's a summary of how to make this Lemon Ricotta Pasta recipe with salmon. For the complete recipe with specific instructions, scroll down to the recipe card.
- Cook the pasta according to the package instructions. Drain the pasta once it's cooked al dente. Return the pasta to the pot. Reduce heat.
- Poach the salmon (see the image below for details).
- Add reserved poaching liquid or reserved pasta water to the drained pasta. Stir in the ricotta cheese, arugula, lemon juice, lemon zest, garlic, salt, and one-half cup of parmesan cheese.
- Add the cooked salmon and remaining parmesan cheese. Carefully stir until the salmon is evenly distributed in with the pasta.
How to Poach Salmon
Poaching salmon saves so much time, so let me show you how it's done!
- Add broth or water to a large skillet. Bring the water or broth to a simmer (I set the heat level on my stovetop to just over medium heat.), then add the salmon skin side down.
- Cook the salmon for about 6-8 minutes, or until the internal temperature of an inserted digital food thermometer reaches 145 degrees Fahrenheit. Remove the salmon and reserve the poaching liquid. Flake the salmon with a fork.
Helpful Tips
- This recipe makes a lot. You should use at least a five-and-a-half-quart Dutch oven or pot to make this dish.
- Poach the salmon while the pasta cooks to save time.
- Do not overcook the salmon.
- Feel free to add more arugula!
- Cooking time may vary depending on the thickness of the salmon filets. Thicker filets will take longer to cook. Very thin filets may only take 5 minutes to cook.
- I have also made this using frozen salmon filets and it worked well. Frozen salmon filets will take a little longer to cook.
- I like to add a pinch or two of salt and black pepper to the salmon filets when I poach them in water.
- When I use chicken broth instead of water to poach salmon, I don't add salt to the salmon.
Recipe Variations
- Fresh Herbs If you keep fresh herbs on hand, add fresh parsley, fresh basil, or fresh dill for even more flavor.
- Cherry Tomatoes Stir in cherry tomatoes (whole or cut in half) when you mix in the arugula for more color, flavor, and texture.
- Red Pepper When my cousin in Holland makes this pasta dish, she sautés a diced hot pepper to add for some spice. A dash or two of cayenne pepper or red pepper flakes would also add a touch of spice.
- More Garlic If you really like garlic and have a few extra minutes, sauté a few fresh minced garlic cloves in extra-virgin olive oil in the large pot after you drain the pasta. Or, add more garlic powder.
Questions You May Have
Let the leftovers cool to room temperature before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
Salmon is done when it flakes easily with a fork. Some say it's best to remove salmon from heat when it reaches 130-135 degrees Fahrenheit, while the FDA advises cooking seafood to an internal temperature of 145 degrees Fahrenheit.
My digital food thermometer recently broke, so I used the 'flake with a fork' method to tell when it was done and it worked beautifully.
This is a nutrient dense meal as it is, so I like to keep any side dishes I serve light and simple. A few examples of what I might serve with this include applesauce or sliced apples. a simple side salad, or air fried broccoli parmesan.
More Dinner Recipes
- Meals for After Wisdom Teeth Removal (Ideas from a Dietitian)
- Everyday Chicken Seasoning Recipe - The Best!
- Slow Cooker Chicken Tacos (3 Ingredients!)
- Green Bean Casserole with Fresh Green Beans
Did you make this easy Lemon Ricotta Pasta Dish with Salmon and love it? Please let me know by leaving a comment and ⭐⭐⭐⭐⭐ rating below. A 5-star rating is the best compliment!
Remember to follow me on Pinterest and Instagram for more easy recipes with nutrition tips from a dietitian!
📖 Recipe
Lemon Ricotta Pasta with Poached Salmon
Equipment
- 1 Large skillet with a lid
- 1 strainer
- 1 citrus zester
Ingredients
Creamy Pasta with Arugula and Lemon
- 14.5 ounces spaghetti 14.5-16 ounces. I like to use Barilla + Protein spaghetti pasta
- 12 ounces ricotta cheese 1½ cups
- 3 ounces baby arugula 2 large handfuls. Can use baby spinach instead.
- 1 lemon zest and juice of one lemon
- ½ teaspoon garlic powder
- ½ teaspoon salt table salt or sea salt
- ¾ cup parmesan cheese shredded. divided.
Poached Salmon
- 1½ cups broth or water
- 1 pound salmon 4, 4-ounce filets
Instructions
- Poach the salmon: Add broth or water to a large skillet and bring it to a simmer. Once the water is simmering, place the salmon filets skin side down in the broth or water and cover the skillet with a lid.1½ cups broth or water
- Simmer salmon in the broth for about 6-8 minutes. The salmon is finished cooking as soon as the internal temperature of an inserted digital food thermometer reaches 145 degrees Fahrenheit or when salmon flakes easily with a fork.
- Remove salmon from the broth and place on a plate. Reserve the poaching liquid (you will be adding this to the cooked pasta).
- Use tongs and a fork to remove the skin and flake the salmon. Set aside.
Pasta with Arugula and Lemon
- While the salmon cooks, cook pasta in a large pot. Cook the pasta to al dente, according to the package instructions.14.5 ounces spaghetti
- Drain the pasta and return it to the pot it was cooking in. Place the pot back on the stove and reduce the heat to low.
- Stir in the ricotta cheese, arugula, garlic powder, and salt.12 ounces ricotta cheese, 3 ounces baby arugula, ½ teaspoon garlic powder, ½ teaspoon salt
- Once the salmon is done cooking, add the poaching liquid to the cooked pasta.
- Stir in ½ cup of the shredded parmesan cheese, lemon zest, and lemon juice, garlic, and salt.1 lemon, ¾ cup parmesan cheese
- Add the cooked salmon pieces and the rest of the parmesan cheese. Carefully stir to combine.
- Serve and enjoy!
Notes
- This recipe makes a lot. You should use at least a five-and-a-half-quart Dutch oven or pot to make this dish.
- Poach the salmon while the pasta cooks to save time.
- Feel free to use roasted, pan-seared, canned, or air fried salmon instead of poached salmon.
- Do not overcook the salmon.
- Frozen salmon filets will take longer to cook.
- When I use chicken broth instead of water to poach salmon, I don't add salt to the salmon.
- I like to add a pinch or two of salt and black pepper to the salmon filets when I poach them in water.
- Feel free to add more arugula!
- Cooking time may vary depending on the thickness of the salmon filets. Thicker filets will take longer to cook. Very thin filets may only take 5 minutes to cook.
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