Salmon Pasta with Lemon and Dill
Lunch • India
How to Make Salmon Pasta with Lemon and Dill (Traditional & Healthy Version)
Salmon Pasta with Lemon and Dill is a unique fusion dish gaining popularity in urban India, especially among health-conscious foodies and working professionals. Featuring tender salmon, whole wheat pasta (atta pasta), and aromatic lemon and dill, this lunch recipe brings together global flavors while adapting to Indian preferences. The tangy lemon and fresh dill (soya) add brightness, balancing the richness of salmon and the earthiness of whole wheat pasta. In India, pasta dishes are increasingly enjoyed during festive gatherings and casual lunches, especially in cosmopolitan cities like Mumbai and Bengaluru. With the rise of wellness trends, recipes like Salmon Pasta with Lemon and Dill are favored for their high protein content and light, zesty taste. This dish can be customized with locally available ingredients, making it both accessible and authentic for the Indian palate. The inclusion of salmon, a nutrient-dense fish, ensures a wholesome meal that fits perfectly into the modern Indian diet, whether for a quick office lunch or a special celebration.
Ingredients(for 1 bowl (approx. 250g))
- 120g Whole wheat pasta (atta pasta)
- 150g Salmon fillet (fresh or frozen)
- 2 tablespoons Lemon juice (nimbu ras)
- 2 tablespoons Dill leaves (soya patta, finely chopped)
- 1 tablespoon Olive oil (can use mustard oil (sarson ka tel) for Indian flavor)
- 2 cloves Garlic (lasun, minced)
- 1/2 teaspoon Black pepper (kali mirch, freshly ground)
- to taste Salt (namak)
- 2 tablespoons Low-fat hung curd (dahi, for creamy texture) - optional
- 1/4 teaspoon Chili flakes (optional, for a spicy kick) - optional
Instructions
- 1
Boil whole wheat pasta (atta pasta) in salted water until al dente. Drain and set aside.
10 minutes
Do not overcook; pasta should be firm to retain nutrients.
- 2
Heat olive oil (or sarson ka tel) in a tawa. Add minced garlic (lasun) and sauté until aromatic.
2 minutes
Avoid burning garlic for best flavor.
- 3
Add salmon fillet. Cook on each side for 2-3 minutes until lightly golden and cooked through. Flake into bite-sized pieces.
6 minutes
Use a fork to check if salmon is cooked; it should easily flake.
- 4
Add cooked pasta to the tawa. Toss with salmon, garlic, lemon juice (nimbu ras), dill leaves (soya patta), salt, and black pepper.
5 minutes
Mix gently to avoid breaking salmon pieces.
Why This Dish is Healthy
This recipe is health-conscious due to the use of whole wheat pasta (atta pasta) and salmon, both excellent sources of essential nutrients. The inclusion of olive oil and hung curd ensures good fats and probiotics, supporting digestive wellness. Minimal added salt and spices help keep sodium levels in check, making it suitable for weight management and diabetic diets.
Salmon Pasta with Lemon and Dill is packed with high-quality protein from salmon, complex carbs from whole wheat pasta, and healthy fats from olive oil. Dill leaves (soya patta) and lemon juice (nimbu ras) enhance vitamin C, antioxidants, and minerals. Using hung curd (dahi) instead of cream lowers calories while maintaining a creamy texture. This dish supports heart health, muscle repair, and digestion, making it ideal for active lifestyles.
Pro Tips
- 💡Tip 1: Use fresh dill (soya patta) for maximum aroma and flavor.
- 💡Tip 2: Hung curd (dahi) gives a creamy finish without excess calories.
- 💡Tip 3: Toss pasta and salmon gently to keep fish pieces intact and tender.
Storage & Serving
Store leftovers in an airtight dabba in the refrigerator for up to 2 days. Reheat gently on tawa before serving. Avoid freezing to retain texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 470.0 kcal |
