A Simple Summer Dinner: Angel Hair Pasta with Salmon and Capers

There’s something about summer dinners that makes us want to keep things light, lemony, and as easy as possible, especially after a long day of running around with the kids or tackling projects at the farmhouse.

This salmon pasta checks all the boxes. It’s fast (hello, angel hair!), packed with bright, briny flavor from the capers and lemon, and feels just a little bit fancy in the best way.

We made this the other night when our friend came over for dinner and it came together in under 30 minutes. It’s the kind of meal that tastes like something you’d order at a little seaside bistro, but it’s made with ingredients you probably already have at home.

If you’re looking for a simple dinner that feels fresh and satisfying without a lot of effort, this is it.

Angel Hair Pasta with Salmon and Capers

Serves 2–4

Ingredients:

  • 8 oz angel hair pasta

  • 2 salmon fillets (about 6 oz each, skin removed)

  • 2 tbsp olive oil, plus more for cooking salmon

  • 2 cloves garlic, minced

  • Zest and juice of 1 lemon

  • 2 tbsp capers, drained

  • 1/4 cup dry white wine (or chicken broth)

  • 1/4 tsp red pepper flakes (optional)

  • 2 tbsp chopped parsley

  • Salt and freshly cracked black pepper

  • Freshly grated Parmesan (optional)

Instructions:

  1. Bring a pot of salted water to a boil.
    Cook the angel hair pasta according to package directions (usually just 3–4 minutes). Before draining, reserve about 1/2 cup of the pasta water, then drain and set the pasta aside.

  2. Meanwhile, cook the salmon.
    Season both sides with salt and pepper. In a nonstick skillet, heat a drizzle of olive oil over medium heat. Cook the salmon fillets for about 4 minutes per side, until golden and flaky. Remove from the pan and let rest for a minute or two, then flake into large chunks with a fork.

  3. Make the sauce.
    In the same skillet, add 2 tbsp olive oil and sauté the garlic for about 30 seconds until fragrant. Add the lemon zest, capers, and red pepper flakes and cook for another minute. Pour in the wine (or broth) and let it simmer until slightly reduced, about 2–3 minutes.

  4. Toss everything together.
    Add the drained pasta to the skillet, along with the salmon, lemon juice, and a splash of reserved pasta water. Gently toss to coat everything in the sauce. Stir in the parsley and season with salt and pepper to taste.

  5. Serve warm, with an extra drizzle of olive oil, a sprinkle of Parmesan, and more lemon wedges on the side if you like.

It’s a dinner that feels like you’ve gone to a nice restaurant, even if it’s just you and a few friends gathering around the dinner table at the end of a long day.

Hope you enjoy!

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