Description
This delicious Salmon Pasta recipe features tender oven-baked salmon, perfectly cooked penne, and a vibrant, zesty sauce made with lemon, white wine, sun-dried tomatoes, and fresh basil. Finished with a sprinkle of Parmesan, this quick and easy main-course offers a flavorful and satisfying meal in just 30 minutes.
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 pasta
- 2 tablespoons unsalted butter
- 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
- Prepare the Salmon: Preheat your oven to 425°F. Place the salmon filet in an oven-safe baking dish and pat it dry with a paper towel. Drizzle with 1 tablespoon olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake for 10-12 minutes until the salmon is just cooked through and flakes easily with a fork. Remove from the oven, transfer the salmon to a cutting board, and tent with foil to rest for a few minutes.
- Flake the Salmon: Once the salmon has rested, use two forks to gently break it into bite-sized pieces, being careful not to shred it too small.
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the penne pasta and cook for 8-10 minutes, or until al dente. Drain the pasta and set aside.
- Make the Sauce: In a large skillet over medium-low heat, melt the butter with the remaining 1 tablespoon olive oil. Add the finely chopped shallot and cook for 2-3 minutes until softened. Stir in the minced garlic, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for another 30-45 seconds until fragrant.
- Deglaze and Simmer: Pour in the white wine, add the zest of 1 lemon, and 1/4 cup lemon juice. Bring to a gentle simmer and allow to cook for about 2 minutes, stirring occasionally, until the sauce slightly thickens.
- Add Pasta and Mix-Ins: Add the cooked penne to the skillet and toss to coat evenly in the sauce. Stir in the sun-dried tomatoes, chopped basil, and shredded Parmesan cheese until everything is well combined.
- Finish with Salmon: Gently fold the salmon chunks into the pasta, being careful not to break them up too much. Serve immediately, garnished with extra Parmesan, fresh basil, and additional chili flakes if desired.
Notes
- For the best flavor, use fresh lemon juice and freshly grated Parmesan.
- Don’t overcook the salmon; it should remain moist and flake easily.
- Sun-dried tomatoes add a tangy sweetness, but you can omit if preferred.
- This recipe works well with other pasta shapes like fusilli or spaghetti.
- Double the recipe for meal prep or to serve a larger group.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 960mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 85mg
