Creamy Lemon Dill Rigatoni with Baked Salmon

“So we don’t look at the troubles we can see now; rather, we fix our gaze on things that cannot be seen. For the things we see now will soon be gone, but the things we cannot see will last forever.”

-2 Corinthians 4:18 NLT

This Creamy Lemon Dill Rigatoni with Baked Salmon is the perfect dinner idea to feed the family that everyone will love! A fresh, vibrant pasta that’s comforting and delicious. Bake your salmon with your favorite spices or keep it simple like I do. The baked salmon is the best pairing with the creamy rigatoni and silky lemon-dill sauce.

You will not get enough of this pasta sauce made with garlic, cream, lots of lemon zest and juice, fresh dill, and a healthy serving of Parmesan. The bright lemon and fresh dill bring the perfect balance to the richness of the sauce, while the salmon adds a hearty, protein-packed bite. It’s a meal that you would think comes from an elegant restaurant that’s simple and easy enough for a weeknight.

Lauren Eliza Eats

Creamy Lemon Dill Rigatoni with Baked Salmon

A creamy lemon dill rigatoni tossed with flaked baked salmon, fresh dill, and a bright, garlicky cream sauce. A simple yet elegant pasta dish perfect for dinner.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Creamy Lemon Dill Rigatoni

• 12 oz rigatoni pasta
• 2 Tbsp butter
• 2 small fresh thyme springs
• 3 cloves garlic minced
• 1 cup chicken or vegetable stock
• 1 cup heavy cream
• 1 lemon zested and juiced
• ½ cup grated Parmesan cheese
• 2 Tbsp fresh dill

Baked Salmon

• 1 fillet salmon
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika

Method

 

1. Skin salmon fillet and on a clean cutting board, cube salmon into large chunks.
2. Add salmon cubes to a bowl with seasoning and toss until evenly combined.
3. Lay salmon on a single layer on sheet tray. Bake at 350℉ for 12-15 minutes or until salmon is fully cooked. Set aside.
4. Bring a large pot of salted water to a boil. Add your rigatoni and cook to al dente according the box instructions. Reserve ½ cup of pasta water.
5. In a large skillet, melt butter over medium-low heat. Add minced garlic and sauté until fragrant (about 1 minute).
6. Pour in stock and simmer on medium heat until reduced to half.
7. Stir in heavy cream, lemon zest, and lemon juice.
8. Let cook for a couple of minutes for sauce to thicken. Season with salt and pepper to your taste.
9. Add in grated parmesan cheese and reduce heat to low. Stir until cheese is melted.
10. Toss cooked rigatoni and fresh dill into pasta sauce. If sauce is too thick, add splashes of reserved pasta water until desired consistency.
11. Gently toss in baked salmon into pasta.
12. Serve creamy lemon dill rigatoni warm and garnish with grated Parmesan, fresh dill, and lemon juice.