This oven baked 5-ingredient lemon salmon pasta is one of those toss-it-all-in dishes I reach for on busy weeknights. You simply place raw salmon chunks onto raw farfalle pasta, add three pantry-friendly ingredients, and let the oven do the work in a glass baking dish. The pasta soaks up a bright, buttery lemon sauce while the salmon turns tender and flaky, all in the same pan. It’s simple enough for a weeknight but feels special enough for company, and it’s usually the first thing I suggest when friends ask for an easy, fresh dinner idea.
Serve this lemon salmon pasta straight from the glass baking dish with a big green salad on the side—mixed greens with cucumbers and a light vinaigrette work nicely. Garlic bread or warm dinner rolls are great for soaking up the lemony juices. A side of steamed green beans or roasted broccoli rounds out the plate for kids who like their veggies separate. For adults, a crisp white wine like Sauvignon Blanc or a sparkling water with lemon slices pairs well with the bright citrus flavors.
Oven-Baked 5-Ingredient Lemon Salmon PastaServings: 4
Ingredients
8 oz (about 2 heaping cups) dry farfalle pasta
1 lb skinless salmon fillet, cut into 1-inch chunks
2 cups low-sodium chicken broth (or vegetable broth)
1/3 cup heavy cream
1 large lemon, zested and juiced (about 1/4 cup juice)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish so the pasta doesn’t stick.
Spread the dry farfalle pasta evenly in the bottom of the glass baking dish. Try to keep it in a single layer so it cooks more evenly.
In a medium bowl or large measuring cup, whisk together the chicken broth, heavy cream, lemon juice, and lemon zest until well combined. This is your simple 3-ingredient lemony cooking liquid that will flavor and cook the pasta and salmon.
Pour the lemon-broth mixture evenly over the dry farfalle in the glass dish. Gently shake the dish so the liquid settles around the pasta; most of the pasta should be submerged or at least touching the liquid.
Pat the salmon chunks dry with a paper towel. Place the raw salmon chunks evenly over the top of the raw farfalle pasta in the glass baking dish, nestling them down just slightly so they make contact with the liquid but still sit mostly on top.
Cover the glass baking dish tightly with foil to trap steam, which helps the pasta cook through. Place the dish on the middle rack of the preheated oven.
Bake, covered, for 25 minutes. Carefully remove the foil (watch for steam), stir the pasta gently, and turn the salmon pieces so they cook evenly. If the pasta looks a little dry, you can splash in 1–2 tablespoons of hot water or extra broth.
Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is tender and the salmon flakes easily with a fork. The sauce will thicken slightly as it stands.
Remove from the oven and let the dish rest for 5 minutes. Stir gently to coat the pasta and salmon in the lemony sauce. Taste and add a pinch of salt and black pepper if you like (optional, not counted in the 5 ingredients).
Serve warm straight from the glass baking dish. Spoon salmon and pasta into bowls, making sure everyone gets some of the lemony sauce at the bottom.
Variations & Tips
For picky eaters, you can pull out a few plain salmon chunks right after baking and set them aside before stirring everything together, then serve their portion with butter or a little extra cream instead of the full lemon flavor. If your family prefers milder citrus, use only half the lemon juice and add more after tasting. To sneak in veggies, tuck a handful of baby spinach or frozen peas around the pasta before pouring in the lemon-broth mixture; they’ll cook right along with everything else. For a slightly richer dish, sprinkle 1/4 cup grated Parmesan over the top during the last 5 minutes of baking. If you need to stretch the recipe, stir in an extra cup of cooked pasta from another pot and a splash more cream after baking. Leftovers reheat best with a spoonful of broth or water stirred in before warming so the pasta doesn’t dry out.
