Salmon Pasta is an easy and tasty dish you can make in about 30 minutes. It’s perfect for a quick weeknight meal or something a little special. You get tender salmon, sun-dried tomatoes, and a creamy garlic-lemon sauce all in one bowl. It’s full of flavor and really satisfying.
Why We Love This Salmon Pasta Recipe
There are several reasons to adore this Salmon Pasta recipe:
- Quick and Easy: With a total preparation time of around 30 minutes, it’s ideal for busy evenings.
- Flavorful: The combination of garlic, lemon, and sun-dried tomatoes creates a rich and satisfying taste.
- Nutritious: Salmon is a great source of protein and omega-3 fatty acids, making this dish both tasty and healthy.
- Versatile: You can customize the recipe with different types of pasta or additional vegetables to suit your preferences.
Ingredients for Salmon Pasta
Salmon – The star of this salmon pasta recipe. Use a fresh or fully thawed salmon fillet, either skin-on or skinless. Wild-caught salmon adds robust flavor, while farm-raised is milder and fattier. Avoid substituting with canned salmon for this dish, as it changes both texture and taste.
Pasta – Whole wheat penne or rigatoni is perfect for holding the creamy sauce. While traditional pasta works well, you can also use gluten-free pasta if needed. Avoid overly delicate pasta shapes like angel hair, which may fall apart when tossed with salmon.
Olive oil – Use extra-virgin olive oil for the best flavor in your salmon pasta. It’s used to roast the salmon and build the sauce. You can substitute with avocado oil in a pinch, but avoid using butter here, as it may burn at high temperatures.
Lemon juice – Adds brightness and balances the richness of the salmon and pasta. Freshly squeezed is essential; bottled lemon juice lacks the same flavor. This ingredient is not optional in salmon pasta — it lifts the entire dish.
Kosher salt – Enhances the natural flavors of the ingredients. If using table salt, reduce the amount slightly, as it’s more concentrated. Proper seasoning is key to a well-balanced salmon pasta.
Black pepper – A simple but essential spice. Use freshly ground black pepper if possible to add subtle heat and depth. This seasoning pairs especially well with the richness of the salmon.
Butter – Unsalted butter helps create a rich base for the sauce. If you only have salted butter, reduce the amount of added salt to keep the dish balanced.
How to Make Salmon Pasta
Prepare the Salmon: Preheat your oven to 425°F (220°C). Place the salmon in a shallow baking dish and pat it dry. Drizzle with 1 tablespoon of olive oil and 2 tablespoons of lemon juice. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Bake for 10-12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Once done, remove from the oven and let it rest for 5 minutes. Then, flake the salmon into large, bite-sized pieces, discarding the skin if present.
Cook the Pasta: While the salmon is baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
Prepare the Sauce: In a large, deep skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil and the butter over medium-low heat. Add the chopped shallot and cook until it begins to soften, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds. Stir in the red pepper flakes, remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Combine Ingredients: Add the broth, lemon zest, and remaining ¼ cup of lemon juice to the skillet. Bring to a gentle simmer and cook for 2 minutes. Add the cooked pasta to the skillet, tossing to coat it with the sauce. If the sauce seems too thick or dry, gradually add some of the reserved pasta water until the desired consistency is reached. Stir in the chopped sun-dried tomatoes, fresh basil, and Parmesan cheese. Finally, gently fold in the flaked salmon, heating just until warmed through.
How to Serve Salmon Pasta
Serve the Salmon Pasta immediately, garnished with additional fresh basil and a sprinkle of Parmesan cheese. This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
Expert Tips: Salmon Pasta
- Choosing Salmon: Opt for fresh, high-quality salmon for the best flavor. If fresh salmon isn’t available, frozen salmon can be a good alternative; just ensure it’s fully thawed before cooking.
- Pasta Choices: While whole wheat penne or rigatoni are recommended, feel free to use your favorite pasta shape. Just be mindful of the cooking time to achieve al dente texture.
- Adjusting Spice Levels: The red pepper flakes add a subtle heat. Adjust the quantity to suit your taste preferences.
- Enhancing Flavor: For an extra burst of flavor, consider adding a handful of fresh spinach or arugula to the sauce just before serving.
How to Store Salmon Pasta
If you have leftovers, allow the Salmon Pasta to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over medium heat, adding a splash of broth or water to loosen the sauce, and stir until heated through.
Variations of Salmon Pasta
- Creamy Tomato Sauce: Replace the lemon juice with a splash of tomato sauce for a different flavor profile.
- Vegetable Additions: Incorporate vegetables like sautéed mushrooms, zucchini, or bell peppers to add more texture and nutrients.
- Herb Substitutions: If basil isn’t available, try using fresh parsley or dill for a different herbal note.
- Cheese Alternatives: While Parmesan is classic, other hard cheeses like Pecorino Romano can be used for a sharper taste.
Frequently Asked Questions (FAQ)
Can I use canned salmon instead of fresh?
A: Yes, canned salmon can be used as a convenient alternative. Just ensure it’s well-drained and flaked before adding to the pasta.
Is it possible to make this dish dairy-free?
A: Absolutely. Substitute the butter with a plant-based alternative and use dairy-free Parmesan-style cheese.
Can I prepare the sauce in advance?
A: While the sauce is best enjoyed fresh, you can prepare it a day ahead and store it in the refrigerator. Reheat gently on the stove, adding a bit of broth or water to maintain the desired consistency.
What other types of pasta work well with this recipe?
A: Feel free to use any pasta shape you prefer, such as fettuccine, spaghetti, or fusilli. Just adjust the cooking time accordingly.
How can I make the dish spicier?
A: Increase the amount of red pepper flakes or add a pinch of cayenne pepper to elevate the heat level.
Salmon Pasta
Equipment
- Baking Dish
- Large Pot
- Large Skillet or Dutch Oven
Ingredients
Salmon
- 1 pound salmon fillet skin-on or skinless
- 2 tablespoons extra-virgin olive oil divided
- 1/4 cup lemon juice plus 2 tablespoons, freshly squeezed, divided
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper divided
Pasta and Sauce
- 8 ounces whole wheat penne or rigatoni or similar pasta
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 4 cloves garlic minced (about 1½ tablespoons)
- 1/4 teaspoon red pepper flakes
- 1/4 cup low-sodium chicken or vegetable broth
- 1 lemon zested
- 1/2 cup oil-packed sun-dried tomatoes drained and chopped
- 1/2 cup fresh basil chopped, plus more for serving
- 1/3 cup Parmesan cheese freshly shredded, plus more for serving
Instructions
- Prepare the Salmon: Preheat oven to 425°F (220°C). Place salmon in a shallow baking dish and pat dry. Drizzle with 1 tbsp olive oil and 2 tbsp lemon juice. Sprinkle with ½ tsp salt and ¼ tsp pepper. Bake for 10–12 minutes or until salmon flakes easily and reaches 145°F (63°C). Rest 5 minutes, then flake into bite-sized pieces.
- Cook the Pasta: While salmon bakes, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
- Make the Sauce: In a large skillet or Dutch oven, heat remaining 1 tbsp olive oil and butter over medium-low heat. Add shallot and cook until softened, about 3 minutes. Stir in garlic, red pepper flakes, remaining ½ tsp salt, and ¼ tsp pepper. Cook 30 seconds.
- Combine Ingredients: Add broth, lemon zest, and remaining ¼ cup lemon juice. Simmer for 2 minutes. Add pasta and toss to coat. If dry, stir in reserved pasta water a little at a time. Mix in sun-dried tomatoes, basil, and Parmesan. Gently fold in flaked salmon and heat through.
- Serve: Garnish with extra basil and Parmesan. Serve immediately with a green salad or vegetables.