Salmon Pasta Recipe

A truly irresistible Salmon Pasta recipe, perfect for when you crave a comforting, homemade meal but don’t have all night to spend in the kitchen. Succulent roasted salmon is nestled in a lemony, garlicky sauce with silky penne, sun-dried tomatoes, and fresh basil. The whole dish bursts with bright flavors and creamy textures, making it a wonderful option for busy weeknights or a casual dinner with loved ones.

Ingredients You’ll Need

Making this pasta is straightforward, and every ingredient serves a clear, delicious purpose:

• Salmon Fillet: The star of the show. Roasting brings out its buttery texture and rich, savory flavor.
• Olive Oil: Used for both roasting the salmon and for the sauce. Adds smoothness and a little peppery note.
• Lemon Juice & Zest: Infuses the dish with a bright, citrusy tang that wakes everything up.
• Kosher Salt & Black Pepper: Essential for seasoning both the salmon and the sauce to perfection.
• Penne Pasta: Holds onto the creamy sauce and is the perfect canvas for all those flavors. Other short pastas work too!
• Unsalted Butter: Gives the sauce richness and a silky mouthfeel.
• Shallot: Milder than onion—adds a gentle sweetness and depth to the base of the sauce.
• Garlic: For a pungent, aromatic kick.
• Red Pepper Flakes: A little heat livens up the whole dish. Feel free to adjust to your spice preference.
• White Wine: Deglazes the pan, enhancing all those good browned bits with a gentle acidity.
• Sun-Dried Tomatoes: Bring concentrated, sweet-tart flavor. Oil-packed tomatoes work best here.
• Fresh Basil: Lends a herbal freshness and a lovely aroma. More for garnish brings even more color.
• Parmesan Cheese: Freshly shredded, this adds a creamy, nutty finish, melting right into the pasta.

Variations

• Greens Galore: Add a few handfuls of baby spinach or arugula with the sun-dried tomatoes for extra veggies and color.
• Creamy Twist: Swirl in a splash of heavy cream or a tablespoon of crème fraîche in place of some of the lemon juice for a richer sauce.
• Swap the Pasta: Use spaghetti, fusilli, or even whole wheat penne if you prefer.
• Different Protein: Try this with cooked shrimp, leftover rotisserie chicken, or even a can of good-quality tuna.
• Dairy-Free: Skip the butter and cheese, and drizzle with good olive oil plus a sprinkle of nutritional yeast for a plant-based finish.

How to Make Salmon Pasta

Step 1: Roast the Salmon

Preheat your oven and give your salmon fillet a quick pat dry. Drizzle with olive oil, season it generously with salt, pepper, and a splash of lemon juice. Roast for about 10-12 minutes—just until it flakes easily but stays moist. Let it rest for a few minutes, then gently break it into bite-sized chunks. Resting helps keep the salmon perfectly tender!

Step 2: Cook the Pasta

Meanwhile, get your penne going in a big pot of salted, boiling water. Cook until al dente—keep an eye out, overcooking pasta is a tragedy! Drain and set aside.

Step 3: Sauté the Aromatics

In a large skillet, melt a touch of butter with a drizzle of olive oil over medium heat. Add the finely chopped shallot, letting it soften, then toss in the minced garlic, red pepper flakes, a pinch of salt, and black pepper. This is where the kitchen starts to smell heavenly!

Step 4: Build the Sauce

To the skillet, pour in white wine, zest and juice of a fresh lemon. Let it bubble away for a minute or two to cook off the alcohol and concentrate the flavors.

Step 5: Assemble the Pasta

Add drained pasta right into the skillet, tossing to coat every piece in the zesty sauce. Stir in chopped sun-dried tomatoes, chopped basil, and a generous shower of Parmesan cheese. Toss well to combine—if it looks a bit dry, add a splash of extra pasta cooking water or a drizzle of olive oil.

Step 6: Add the Salmon

Finally, gently fold in the roasted salmon chunks. Serve the pasta right away with extra Parmesan, fresh basil, and a sprinkling of chili flakes if you like an extra kick.

How to Serve

This Salmon Pasta is a meal all on its own, but pairing it thoughtfully can make your dinner extra special. Serve it with a crisp green salad dressed with lemon vinaigrette for freshness, and maybe a slice of crusty bread to mop up any extra sauce. If you love wine, a glass of chilled Sauvignon Blanc or Pinot Grigio harmonizes beautifully with the lemony notes of the dish. For garnish, scatter more fresh basil, a grating of Parmesan, and a lemon wedge for anyone wanting more brightness.

Make Ahead and Storage

Storing Leftovers

The good news is this pasta holds up well for leftovers. Store any extras in an airtight container in the fridge for up to 2 days. The flavors deepen as they mingle—so it’s a wonderful lunch the next day.

Freezing

Not recommended—the texture of the salmon and pasta doesn’t fare well after thawing, as they can become mushy. This is one to enjoy fresh or as next-day leftovers.

Reheating

Reheat gently in a skillet with a splash of water or extra lemon juice over low heat to avoid drying out the salmon. The microwave works too, but go slow and stir halfway for even heating.

FAQs

Final Thoughts

If you’re looking for a satisfying, restaurant-worthy meal that you can pull together even on the busiest weeknight, this Salmon Pasta checks all the boxes. With its zesty lemon sauce, luscious chunks of salmon, and craveable bursts of flavor, it’s guaranteed to brighten your routine and delight anyone who shares your table. Give it a try—you might just fall in love with this new dinner classic!

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