Description
This Salmon Pasta is a vibrant, restaurant-quality main course featuring flaky baked salmon combined with al dente penne, sun-dried tomatoes, fresh basil, and a zesty lemon-white wine sauce. It’s easy to prepare, delightfully flavorful, and ready in just 30 minutes—perfect for a weeknight dinner or an elegant meal for two.
Ingredients
Units
Scale
For the Salmon
- 1 pound salmon filet
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Pasta
- 8 ounces penne
For the Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup chopped fresh basil, plus additional for serving
- 1/3 cup freshly shredded Parmesan cheese, plus additional for serving
Instructions
- Prep & Bake Salmon: Preheat the oven to 425°F (218°C). Place the salmon filet in an oven-safe baking dish. Pat dry with a paper towel, then drizzle 1 tablespoon olive oil and 2 tablespoons lemon juice over it. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 10-12 minutes or until the salmon is just cooked through and flakes easily with a fork. Remove to a cutting board and tent loosely with foil. Let it rest, then break into bite-sized pieces using two forks.
- Cook the Pasta: While salmon bakes, bring a large pot of salted water to a boil. Add the penne pasta and cook for 8-10 minutes until al dente. Drain and set aside.
- Sauté Aromatics: In a large skillet over medium-low heat, add 2 tablespoons butter and 1 tablespoon olive oil. When hot, add the chopped shallot and cook for 2-3 minutes until softened. Add the minced garlic, red pepper flakes, remaining salt, and remaining black pepper. Sauté for 30-45 seconds until fragrant.
- Make the Sauce: Add the white wine, lemon zest, and 1/4 cup lemon juice to the skillet. Stir and bring to a gentle simmer. Cook for about 2 minutes, stirring occasionally, until the sauce slightly thickens.
- Combine Pasta: Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in the chopped sun-dried tomatoes, 1/2 cup basil, and 1/3 cup Parmesan cheese. Mix well until everything is combined and heated through.
- Finish & Serve: Gently fold in the baked salmon chunks. Serve immediately, garnished with extra Parmesan, basil, and a sprinkle of chili flakes if desired. Enjoy!
Notes
- For even more flavor, marinate the salmon for 15 minutes with lemon juice and olive oil before baking.
- Use any short pasta if penne is unavailable (e.g., rigatoni or fusilli).
- For a lighter version, use low-fat Parmesan cheese.
- The recipe can be doubled to serve more people.
- Add a splash of reserved pasta water if sauce needs thinning.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 710
- Sugar: 6g
- Sodium: 1180mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 110mg
