20-Minute Salmon & Zucchini Pasta
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This salmon and zucchini pasta with pappardelle is a quick and flavorful dinner that comes together in just 20 minutes. Inspired by my time studying abroad in Switzerland, where I enjoyed a version of this pasta almost nightly, it’s a simple dish that relies on fresh ingredients for big flavor. Flaky salmon, tender sautéed zucchini, and earthy mushrooms are tossed with olive oil, Parmesan, and wide ribbons of pappardelle for a light yet satisfying meal. Perfect for busy weeknights, this recipe is also flexible—swap in your favorite vegetables or try it with other seafood for an easy pasta you’ll turn to again and again. If this recipe hits the spot, you’ll definitely enjoy this fettuccine with shrimp and sun-dried tomato cream sauce and this zucchini and feta pasta recipe.
Why You’ll Love This Recipe
- Quick & Easy. Ready in just 20 minutes, making it an ideal weeknight dinner.
- Fresh, Simple Ingredients. Salmon, zucchini, and mushrooms create a light yet flavorful pasta without needing a heavy sauce.
Key Ingredients in This Salmon Pasta Recipe
- Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. I typically cook with extra-virgin olive oil when deciding between the two. Olive oil has a lower smoke point than many other oils, making it better for lower temperature cooking. Save pricey olive oils for finishing the recipe where the flavors will really shine – like in dips, for breads and salad dressing.
- Salmon – While the most common type of salmon sold in stores is Atlantic salmon, there are many other varieties. Farm-raised Atlantic salmon is much fattier and thicker than many wild salmon varieties. The salmon is seasoned simply with salt and pepper before it’s roasted in the oven at a high heat until it’s just cooked through before it’s added to this pasta. If you can find it I love wild Alaskan salmon in this recipe.
- Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
- Pappardelle – These wide, flat noodles resembling thick ribbons are made from an egg yolk-heavy dough and originate from Tuscany. They’re ideal for rich meat filled sauces like this bolognese sauce or light sauces such as this salmon pasta recipe. It’s often sold in packaged nests or fresh in refrigerated cases.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
It might be considered heresy in Italy to add Parmesan to seafood pasta but sometimes you just have to caution to the wind. I like cheese. If you are offended by my use of cheese on this pasta then feel free to omit it from the recipe though I like how it works with the olive oil to create more of a light, flavorful sauce.
How to Make Salmon & Zucchini Pasta (Step-by-step)
Preheat oven to 400ºF (200ºC). Rub the salmon with 1 teaspoon of olive oil and season with salt and pepper. Bake until tender and cooked through, about 16 minutes.
In a large sauté pan over medium heat, add 2 tablespoons (26g) of olive oil and heat through. Add the shallots and sauté, stirring occasionally, until just tender, about 3 minutes. Add the zucchini, season with salt and pepper then sauté until tender and lightly browned, about 5 minutes. Remove to a large bowl and cover.
Add the vegetable mixture, lemon juice, ¼ cup (60g) of the pasta water, remaining oil and half the cheese to the pasta mixture, tossing to combine. Divide the pasta among warmed pasta bowls. Break the salmon into pieces and divide among the pasta bowls. Top with the remaining Parmesan cheese and serve immediately.
Swaps and Substitutions
- Wild salmon adds richer flavor (and faster cooking time), though farmed is fine for convenience.
- Zucchini noodles (zoodles) can replace traditional pasta for a low-carb, gluten-free option.
- In this flexible recipe, pappardelle can easily be substituted with another pasta shape if desired. Long noodles like fettuccine, linguine or tagliatelle all work well.
- The baby bella (cremini) mushrooms can easily be swapped for a combination of wild mushrooms for an earthier flavor.
FAQ – Frequently Asked Questions
Yes! Most forms of long pasta like fettuccine, linguine, or tagliatelle work well. You can also opt for short pasta like penne or farfalle if you prefer.
Bake salmon at 400 °F (200ºc) for ~16 minutes until just cooked through, then flake and toss into the pasta. For speed, pan-searing salmon also works well. You can also pan-fry the salmon for a crispier result.
Yes! Simply omit the butter in the mushrooms and the Parmesan cheese. Though cheeses like Parmesan are very low lactose because of the aging process.
Other Recipes to Try
If you enjoy this salmon and zucchini pasta recipe, I recommend checking out some of these:
20-Minute Salmon & Zucchini Pasta
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Ingredients:
- ¾ pound salmon fillet
- ⅓ cup extra-virgin olive oil, divided
- kosher salt, to taste
- ground black pepper, to taste
- 1 medium shallot, diced
- 2 medium zucchini, thinly sliced then cut into half moons
- 2 cups sliced crimini mushrooms
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ¾ pound pappardelle
- 2 teaspoons lemon juice
- ½ cup grated Parmesan cheese
Instructions:
- Preheat oven to 400ºF (200ºC). Rub the salmon with 1 teaspoon of olive oil and season with salt and pepper. Bake until tender and cooked through, about 16 minutes.
- Bring a large pot of water to a boil; add salt and bring back to a boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Reserve ½ cup (118g) pasta cooking water then drain the pasta and return to the pot.
- In a large sauté pan over medium heat, add 2 tablespoons (26g) of olive oil and heat through. Add the shallots and sauté, stirring occasionally, until just tender, about 3 minutes. Add the zucchini, season with salt and pepper then sauté until tender and lightly browned, about 5 minutes. Remove to a large bowl and cover.
- Return the pan to the heat, add an additional 2 tablespoons of olive oil and heat through. Add the mushrooms, season with salt and pepper then sauté until golden brown, about 4 minutes. Add the butter and garlic and continue to cook for an additional 1 to 2 minutes. Remove to the same bowl as the zucchini.
- Add the vegetable mixture, lemon juice, ¼ cup (60g) of the pasta water, remaining oil and half the cheese to the pasta mixture, tossing to combine. Divide the pasta among warmed pasta bowls.
- Break the salmon into pieces and divide among the pasta bowls. Top with the remaining Parmesan cheese and serve immediately.
Notes:
Nutrition:
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Where is the lemon juice used?
Delicious anyway
So sorry about that! It’s added when you combine the vegetable mixture with the pasta. I’ve got ahead and made the correction in the recipe!
I love salmon and finding different ways to serve it. This is an excellent one!