Lemon Herb Crusted Salmon with Creamy Ditalini Pasta
This Lemon Herb Crusted Salmon with Creamy Ditalini Pasta is a restaurant-style dinner you can make at home. Salmon gets a golden, herby breadcrumb crust and bakes right on top of lemon slices.
Broccolini sautés in butter with shallots and the roasted lemons, and the same pan becomes a creamy Parmesan sauce for tiny ditalini pasta. It is cozy, bright, and so satisfying.
Why You’ll Love This Lemon Herb Crusted Salmon
- Crispy herb crust: golden and flavorful.
- Creamy ditalini: like grown-up mac and cheese.
- Bright lemon: roasted and fresh.
- Date night worthy: but doable on a weeknight.
Lemon Herb Crusted Salmon Ingredients
Salmon
Coated in seasoned breadcrumbs.
Herb Crust
Breadcrumbs, parsley, salt, pepper, garlic powder, olive oil, and egg.
Lemon
Sliced under the salmon and juiced into the sauce.
Broccolini and Shallot
Sautéed in olive oil and butter.
Creamy Ditalini
Ditalini, heavy cream, pasta water, Parmesan, parsley, lemon juice, and seasonings.
Swap It: Use gluten-free breadcrumbs and pasta for a gluten-free dinner.
How to Make Lemon Herb Crusted Salmon
Step 1: Prep the Crust
Whisk an egg and season the breadcrumbs with parsley, salt, pepper, and olive oil.
Step 2: Bake the Salmon
Slice the lemon into the baking dish, coat the salmon in breadcrumbs, set it on the lemons, and bake at 400°F for 12 to 15 minutes.
Step 3: Cook the Broccolini
Sauté the shallots in olive oil and butter, add the roasted lemons, and cook the broccolini until bright green. Remove the broccolini.
Step 4: Make the Sauce
Add cream, seasonings, Parmesan, parsley, and lemon juice to the pan and stir until thickened.
Step 5: Toss the Pasta
Cook the ditalini, add pasta water to the sauce, and toss the pasta in. Plate with the salmon and broccolini.
Carly’s Expert Tips
- Pat the salmon dry. The crust sticks better.
- Don’t overbake. Salmon is done at 145°F.
- Use the same pan. More flavor in the sauce.
- Save pasta water. It makes the sauce silky.
Make It Your Own
- Asparagus: Swap for broccolini.
- Orzo: Swap for ditalini.
- Panko: For an extra crunchy crust.
- Chicken: Use thin chicken cutlets.
Make-Ahead and Meal Prep: Mix the herb crumbs and chop the broccolini and shallot ahead to make dinner faster.
What to Serve With Lemon Herb Crusted Salmon
This plate is a full meal. Add a green salad or crusty bread on the side.
Storing and Reheating
Fridge: Store for up to 3 days.
Reheat: Warm the pasta with a splash of milk; reheat salmon gently.
Freezer: Not recommended.
What People Ask About Lemon Herb Crusted Salmon
How do I know when salmon is done?
It flakes easily and reaches 145°F.
Can I use frozen salmon?
Yes. Thaw and pat dry first.
What is ditalini?
Small tube-shaped pasta.
Can I use panko?
Yes. It makes an extra crunchy crust.
Lemon Herb Crusted Salmon with Creamy Ditalini Pasta
Ingredients
Method
- Crack and whisk an egg in a bowl. Season breadcrumbs with parsley, salt, pepper, and olive oil.
- Slice the lemon and place it on the bottom of your baking dish. Dip the salmon in the seasoned breadcrumbs and layer it over the lemon slices.
- Bake at 400°F for 12-15 minutes, or until the crust is golden brown.
- Chop the broccolini and shallots. Heat olive oil and ½ stick of butter in a pan.
- Add the shallots and cook until softened. Once the salmon is done, add the roasted lemons into the pan.
- Toss in the broccolini and cook for a couple of minutes, until it turns bright green. Remove the broccolini from the pan but keep the butter and shallots.
- Pour heavy cream into the pan with the butter and shallots. Add paprika, salt, pepper, parmesan cheese, parsley, lemon juice, and garlic powder.
- Stir until the flavors are combined and the sauce has thickened.
- Boil the ditalini pasta according to package instructions. Save ½ cup of pasta water before draining.
- Pour the reserved pasta water into the sauce. Drain the pasta and toss it in the creamy sauce.
- Plate the salmon, creamy ditalini pasta, and broccolini together. Serve and enjoy!
Nutrition
Notes
- Use fresh parsley and lemon for the best flavor.
- Make sure the salmon is fully coated in breadcrumbs for a crispy crust.
- Save some extra pasta water in case the sauce needs thinning.
- Cook the broccolini until bright green to maintain its crunch and freshness.
- Grate the parmesan cheese fresh for a richer taste.
