---
title: Lemon Garlic Salmon Fillets
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-garlic-salmon-fillets-5bb4dc1f30006c64737f7172
servings: 2
time required: 40 minutes
difficulty: Easy
allergens:
  - Fish
  - Wheat
  - Milk
tags:
  - Spicy
rating: 4.0
rating_count: 336
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: The salmon and broccoli earn rave reviews, though some find the pasta quite lemony.
  - theme: Suggestions
    text: Consider reducing lemon juice in the pasta sauce if you prefer milder citrus flavor.
image: "https://images.recipes.furrysalamander.com/lemon-garlic-salmon-fillets.avif"
---
@baby broccoli{8%oz}
@lemon{2%unit}
@garlic{4%cloves}
@salmon fillets{2%pieces}
@linguine{8%oz}
@tuscan heat spice{1%unit}
@cream cheese{4%oz}
@butter{3%tbsp}
@olive oil{3%tbsp}

Wash and dry all produce. Adjust oven racks to middle and upper positions and preheat #oven{} to 450°F. Bring a #large pot{} of salted water to a boil. Trim bottom ends from baby broccoli, leaving stalks whole. Zest lemon, then cut into quarters. Squeeze 1 TBSP juice into a #small bowl{}. Mince garlic.

Warm 1 TBSP butter in a #microwave safe bowl{} until just softened ~{10%seconds}. Stir in half the garlic, half the lemon zest, and a pinch of salt and pepper. Line a #baking sheet{} with #aluminum foil{} and coat with a drizzle of olive oil. Pat salmon fillets dry with a #paper towel{}, then place skin-side down on sheet.

Season flesh side of salmon with salt and pepper. Evenly spread garlic butter on top. On another #baking sheet{}, toss baby broccoli with a large drizzle of olive oil and a pinch of salt and pepper. Roast salmon on middle rack and baby broccoli on upper rack until salmon is cooked and baby broccoli is tender ~{10-15%minutes}.

Meanwhile, once water boils, add linguine to pot. Cook until al dente ~{9-11%minutes}. Reserve ½ cup pasta cooking water, then drain. Return empty pot to stove over medium heat and add a drizzle of olive oil. Stir in remaining garlic, remaining lemon zest, and half the tuscan heat spice. Cook, stirring, until fragrant ~{30%seconds}.

Add cream cheese, reserved 1 TBSP lemon juice, and ⅓ cup pasta cooking water to pot, stirring until cream cheese melts. Turn off heat and stir in linguine and 2 TBSP butter. Season with salt and pepper. If sauce seems dry, add more pasta cooking water, a little bit at a time, until everything is coated in a loose sauce.

Divide pasta, salmon, and baby broccoli between plates. Serve with any remaining lemon quarters for squeezing over.