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Salmon And Lemon-Ricotta Pasta Recipe
Ben Carraoli

Salmon And Lemon-Ricotta Pasta Recipe

I still remember the first time I made this salmon and lemon-ricotta pasta—it felt like I had created something restaurant-worthy in my own kitchen. The creamy ricotta combined with fresh lemon gave it such a bright and comforting flavor. What I loved most was how quickly everything came together, almost effortlessly
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Total Time 25 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 125 g ricotta cheese – Use fresh creamy ricotta for the best smooth texture
  • 3 tablespoons lemon juice – Freshly squeezed works best for a vibrant taste
  • 3 tablespoons fresh dill chopped – Adds a light, herby freshness
  • 200 g farfalle bowtie pasta – Holds the sauce beautifully, but any pasta works
  • Sea salt flakes – Enhances the overall flavor naturally
  • Freshly ground black pepper – Adds subtle heat and depth
  • 1 teaspoon olive oil – Helps sear the salmon perfectly
  • 1 salmon fillet – Choose fresh high-quality salmon for better flavor and texture

Method
 

  1. Start by placing the ricotta cheese in a large bowl. Add fresh lemon juice and mix until it becomes smooth and creamy. Stir in chopped dill and season with salt and pepper for a balanced flavor.
  2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Make sure it’s cooked al dente for the best texture. Reserve a little pasta water before draining.
  3. Heat olive oil in a pan over medium-high heat. Sear the salmon for about 2 minutes on each side or until cooked to your liking. Once done, remove and gently flake it with a fork.
  4. Add the drained pasta directly into the ricotta mixture while it’s still warm. Toss gently, adding a bit of reserved pasta water if needed to loosen the sauce. Fold in the flaked salmon carefully.
  5. Transfer the pasta to serving bowls and top with extra dill if desired. Serve immediately while warm for the best creamy texture and flavor.

Notes

  • I always use fresh lemon juice—it really brightens the dish
  • Don’t overcook the salmon; I prefer it slightly tender inside
  • Save pasta water—it helps create a silky, smooth sauce
  • I like to season in layers for better flavor balance
  • Toss gently so the salmon stays flaky and not mushy