Creamy Salmon Fettuccini with Spring Vegetables

For me, this Creamy Salmon Fettuccine Pasta with Spring Vegetables is one of those meals. It’s a recipe born out of a love for rich, creamy pasta dishes and the vibrant freshness of spring vegetables. I first made this dish on a whim when I needed a quick yet impressive dinner, and it instantly became a household favorite.
What makes this dish so incredible is the perfect balance between indulgence and freshness. The creamy sauce clings beautifully to the fettuccine, while the tender, flaky salmon adds richness without feeling too heavy. The asparagus, peas, and leeks add a delightful crunch and freshness, making each bite a satisfying combination of flavors and textures.
My kids, notorious for being picky eaters, devour this pasta every time. Even my husband, who usually prefers hearty meat dishes, goes back for seconds. Whether it’s for a weeknight dinner or a special occasion, this dish never fails to impress. It’s quick to make, packed with wholesome ingredients, and feels like something you’d order at a fancy restaurant—all in the comfort of your own kitchen.
If you love creamy, flavorful pasta that’s easy to make but tastes gourmet, this is the recipe for you. Let’s dive into everything you need to know to make this Creamy Salmon Fettuccine Pasta with Spring Vegetables a staple in your home!
Questions I Often Get Asked About This Recipe

Can I use a different type of pasta?
Absolutely! While fettuccine works best for holding onto the creamy sauce, you can substitute it with linguine, spaghetti, or even penne if you prefer shorter pasta.
Do I have to use fresh salmon?
Fresh salmon is best for flavor and texture, but you can use canned salmon in a pinch. Just be sure to drain it well before adding it to the pasta.
What can I use instead of heavy cream?
If you’re looking for a lighter option, half-and-half or full-fat coconut milk works well as a substitute.
Can I make this ahead of time?
You can prepare the components ahead of time, but the dish is best served fresh. If you need to reheat, add a splash of milk or cream to restore the sauce’s creamy texture.
Can I use frozen vegetables?
Yes! If fresh spring vegetables aren’t available, frozen peas and asparagus work just as well.
What You Need to Make Creamy Salmon Fettuccine Pasta with Spring Vegetables

Ingredients:
12 oz fettuccine
2 salmon fillets (about 6 oz each)
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 small leek, thinly sliced
1 cup asparagus, chopped into 1-inch pieces
1 cup peas (fresh or frozen)
1 cup heavy cream
½ cup Parmesan cheese, grated
½ cup chicken or vegetable broth
1 tsp lemon zest
1 tbsp fresh dill, chopped
Salt and black pepper, to taste
Special Equipment:
Large pot for boiling pasta
Skillet for cooking salmon and sauce
Tongs for mixing pasta and sauce
How to Make Creamy Salmon Fettuccine Pasta with Spring Vegetables

Cook the Pasta: Bring a large pot of salted water to a boil and cook fettuccine according to package instructions. Reserve ½ cup of pasta water before draining.
Prepare the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the salmon for about 4 minutes per side until golden and flaky. Remove from heat and set aside.
Sauté the Vegetables: In the same skillet, melt butter and add garlic and leeks. Sauté for 2 minutes until fragrant. Add asparagus and peas, cooking for another 3 minutes.
Make the Creamy Sauce: Pour in the chicken broth, scraping up any browned bits from the pan. Add heavy cream and Parmesan cheese, stirring until smooth.
Combine Everything: Flake the salmon into chunks and return it to the skillet. Add cooked fettuccine, lemon zest, and fresh dill. Toss everything together, adding reserved pasta water if needed to loosen the sauce.
Serve and Enjoy: Taste and adjust seasoning. Serve warm with extra Parmesan and fresh dill.
Tips for Making the Best Creamy Salmon Fettuccine Pasta

Don’t overcook the salmon. It should be flaky and moist, not dry.
Use freshly grated Parmesan. Pre-shredded cheese doesn’t melt as smoothly.
Adjust the sauce consistency. If it’s too thick, add a splash of pasta water or broth.
Enhance with extra lemon zest. It brightens up the dish beautifully.
Try different herbs. Basil or parsley can be great substitutes for dill.
Reader Reviews

⭐⭐⭐⭐⭐ “This was absolutely delicious! The creamy sauce paired so well with the salmon. My whole family loved it.” – Sarah M.
⭐⭐⭐⭐ “Great weeknight dinner! Next time, I might add a bit of spice with red pepper flakes.” – James T.
⭐⭐⭐⭐⭐ “Wow! This tasted like something from a restaurant. The dill and lemon zest really made the flavors pop!” – Olivia R.
⭐⭐⭐ “Good recipe, but I found it a bit rich for my taste. I’ll try using half-and-half next time.” – Mia K.
⭐⭐⭐⭐⭐ “Perfect balance of flavors! The spring vegetables made this dish feel so fresh. Will make again.” – Daniel L.
Printable Recipe

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Creamy Salmon Fettuccini with Spring Vegetables
A creamy, comforting pasta dish loaded with flaky salmon, fresh asparagus, and sweet peas in a velvety Parmesan sauce. Quick, easy, and absolutely delicious!
Ingredients
- 12 oz fettuccine
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 small leek, thinly sliced
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ½ cup chicken or vegetable broth
- 1 tsp lemon zest
- 1 tbsp fresh dill, chopped
- Salt and black pepper, to taste
- Special Equipment:
- Large pot for boiling pasta
- Skillet for cooking salmon and sauce
- Tongs for mixing pasta and sauce
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook fettuccine according to package instructions. Reserve ½ cup of pasta water before draining.
- Prepare the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the salmon for about 4 minutes per side until golden and flaky. Remove from heat and set aside.
- Sauté the Vegetables: In the same skillet, melt butter and add garlic and leeks. Sauté for 2 minutes until fragrant. Add asparagus and peas, cooking for another 3 minutes.
- Make the Creamy Sauce: Pour in the chicken broth, scraping up any browned bits from the pan. Add heavy cream and Parmesan cheese, stirring until smooth.
- Combine Everything: Flake the salmon into chunks and return it to the skillet. Add cooked fettuccine, lemon zest, and fresh dill. Toss everything together, adding reserved pasta water if needed to loosen the sauce.
- Serve and Enjoy: Taste and adjust seasoning. Serve warm with extra Parmesan and fresh dill.
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