Salmon Pasta
This quick and flavorful Salmon Pasta features tender baked salmon, sun-dried tomatoes, and a creamy garlic-lemon sauce. It's perfect for a busy weeknight or a cozy dinner.
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.
Notes
Choose high-quality fresh or fully thawed frozen salmon for best results. Add spinach or arugula for extra flavor and nutrition. Adjust red pepper flakes to taste.