If you are ready to dive into a plate brimming with bright, fresh flavors and comforting textures, the Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe is your new go-to. This dish effortlessly combines tender, flaky salmon with al dente whole wheat pasta, all enveloped in a luscious lemony sauce punctuated by sun-dried tomatoes and fragrant basil. It’s a symphony of colors and tastes that comes together in just 30 minutes, making it perfect for both busy weeknights and special occasions when you want to impress without stress.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from building a vibrant flavor profile to contributing texture and freshness. They’re all simple pantry and produce staples, yet when combined, they create magic on the plate.
- 1 pound salmon fillet: Opt for skin-on if possible for extra flavor and moisture during baking.
- 2 tablespoons extra-virgin olive oil (divided): Dividing olive oil helps with both cooking the salmon and creating the sauce’s silky base.
- 1/4 cup plus 2 tablespoons freshly squeezed lemon juice (divided): Fresh lemon juice brightens and balances every bite with refreshing acidity.
- 1 teaspoon kosher salt (divided): Be sure to sprinkle it evenly to enhance all the dish’s layers without overwhelming.
- 1/2 teaspoon ground black pepper (divided): Adds subtle heat and depth to both the salmon and pasta sauce.
- 8 ounces whole wheat penne (or similar pasta): Whole wheat adds a nutty flavor and a satisfying bite that holds up to the sauce.
- 2 tablespoons unsalted butter: Butter gives richness to the sauce, making it smooth and indulgent.
- 1 shallot, finely chopped: Provides a gentle sweetness and mild onion flavor that elevates the sauce.
- 4 cloves garlic, minced (about 1 1/2 tablespoons): Garlic brings bold aroma and a comforting savory punch.
- 1/4 teaspoon red pepper flakes: Just a little kick to keep things interesting without overpowering.
- 1/4 cup low sodium chicken or vegetable broth: Adds moisture and subtle savory notes to the sauce.
- Zest of 1 lemon: Lemon zest imparts a bright, citrusy fragrance that complements the lemon juice perfectly.
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped: These bring tangy sweetness and chewy texture, balancing the dish wonderfully.
- 1/2 cup chopped fresh basil (plus more for serving): Fresh basil infuses the dish with aromatic herbal freshness and a vibrant green color.
- 1/3 cup freshly shredded Parmesan cheese (plus more for serving): Parmesan adds a salty, nutty finish that ties all the ingredients together beautifully.
How to Make Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe
Step 1: Prepare and Bake the Salmon
Begin by preheating your oven to 425°F and placing a rack in the center. Place your salmon fillet in a shallow baking dish and pat it dry to ensure a nice crust. Drizzle 1 tablespoon of olive oil and 2 tablespoons of lemon juice over the salmon. Season it evenly with half of the salt and pepper. Then transfer it to the oven and bake for about 10 to 12 minutes, or until it flakes easily and reaches 145°F internally. Once done, let it rest to keep it juicy, and then flake it into large, bite-sized pieces, removing the skin.
Step 2: Cook the Pasta
While the salmon is baking, bring a large pot of salted water to a boil and cook your whole wheat penne until al dente according to package instructions. Don’t forget to reserve half a cup of pasta cooking water before draining. This starchy water will come in handy later to loosen your sauce perfectly.
Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe Step 3: Make the Sauce and Combine
In a large skillet or Dutch oven, heat the butter and the remaining tablespoon of olive oil over medium-low heat. Add finely chopped shallot and gently cook it until it softens, which takes about three minutes. Stir in the garlic and cook for just 30 seconds before adding in the red pepper flakes, along with the rest of the salt and pepper. Next, pour in the chicken broth, lemon zest, and the last 1/4 cup of lemon juice. Bring everything to a simmer and let it cook gently for two minutes. Toss in the cooked pasta, stirring well to coat every piece in the zesty sauce. If it’s looking dry, add a splash of the reserved pasta water to help it come together.
Stir in the chopped sun-dried tomatoes, fresh basil, and Parmesan cheese, folding them carefully to keep the dish fresh and vibrant. Finally, gently add in the flaked salmon pieces, warming them through without breaking them up too much. Serve this crowd-pleaser immediately for the best taste and texture.
How to Serve Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe
Garnishes
Add a sprinkle of extra freshly shredded Parmesan and a handful of chopped fresh basil right before serving. These simple touches heighten the fresh flavors and make the dish visually stunning. A drizzle of olive oil can also add a lovely sheen that invites you to dig right in.
Side Dishes
This dish is richly satisfying on its own but pairs beautifully with a crisp green salad dressed with lemon vinaigrette. Roasted or steamed asparagus, garlic bread, or even a light cucumber salad would round out the meal perfectly, keeping the fresh, bright theme intact.
Creative Ways to Present
Try serving the pasta in shallow bowls to showcase the colorful sun-dried tomatoes and basil. Adding lemon slices as a garnish not only enhances the look but allows your guests to add brightness to taste. For a special touch, plate the salmon pieces on top of the pasta to keep the fish delicate and eye-catching.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe keeps wonderfully in an airtight container in the refrigerator for up to 2 days. To keep flavors fresh, store any extra Parmesan and basil separately and add them when reheating or serving.
Freezing
While it’s best enjoyed fresh, you can freeze the pasta without the basil and Parmesan for up to 1 month. Use a freezer-safe container and thaw overnight in the fridge before reheating for the best texture retention.
Reheating
Reheat gently on the stove over low heat or in the microwave at medium power, adding a splash of water or broth if necessary to loosen the sauce. Add fresh basil and Parmesan after reheating to revive the flavors and freshness of the dish.
FAQs
Can I use other types of pasta for the Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe?
Absolutely! While whole wheat penne is recommended for its texture and heartiness, you can swap it for rigatoni, fusilli, or even spaghetti depending on your preference. Just adjust cooking times accordingly.
Is it okay to use skinless salmon?
Yes, skinless salmon works fine if you prefer. Cooking salmon with skin on helps keep it moist during baking, but either way yields delicious results.
Can I prepare this pasta without sun-dried tomatoes?
You can, but the sun-dried tomatoes add a wonderful tangy sweetness and chewy texture that balances the richness of the salmon and sauce. If you don’t have any, consider using cherry tomatoes or roasted red peppers as alternatives.
How can I make this recipe dairy-free?
To make the Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe dairy-free, simply omit the butter and Parmesan cheese. Use olive oil in place of butter, and consider nutritional yeast as a cheesy alternative if desired.
Can I use dried basil instead of fresh?
Fresh basil is highly recommended for its bright flavor and aroma. If you need to use dried basil, add it earlier in the cooking process to allow its flavor to develop, but the dish will lose some of its fresh vibrancy.
Final Thoughts
I truly encourage you to give the Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe a go. It’s a delightful, approachable meal packed with fresh, lively flavors that feel special without requiring hours in the kitchen. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a beloved staple that satisfies both your taste buds and your soul.
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Lemon Herb Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This vibrant Salmon Pasta recipe combines tender baked salmon with a zesty garlic-lemon sauce, sun-dried tomatoes, fresh basil, and whole wheat penne for a wholesome and flavorful meal. Ready in just 30 minutes, it’s perfect for a nutritious weeknight dinner that feels both elegant and comforting.
Ingredients
Salmon
- 1 pound salmon fillet (skin on or skinless)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Pasta
- 8 ounces whole wheat penne (or rigatoni or similar pasta)
Sauce
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup low sodium chicken broth or vegetable broth
- Zest of 1 lemon
- 2 tablespoons 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
- Preheat and prepare salmon: Place a rack in the center of your oven and preheat it to 425°F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry. Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice. Sprinkle evenly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Bake the salmon: Bake the salmon for 10 to 12 minutes for a 1-inch thick fillet, or until it flakes easily with a fork and reaches 145°F on an instant-read thermometer. Adjust cooking time if fillet is thicker or thinner. Remove from the oven and transfer to a cutting board or plate.
- Rest and flake salmon: Let the salmon rest for 5 minutes, then use a fork to break it into large, bite-sized pieces. Discard the skin.
- Cook pasta: While the salmon bakes, bring a large pot of salted water to a boil. Cook the whole wheat penne to al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining.
- Sauté aromatics: In a large deep skillet or Dutch oven, heat the butter and remaining 1 tablespoon olive oil over medium-low heat. Add the finely chopped shallot and cook until beginning to soften, about 3 minutes. Add the minced garlic and cook for 30 seconds. Stir in the red pepper flakes along with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Make sauce: Add the low sodium chicken or vegetable broth, lemon zest, and remaining 1/4 cup lemon juice. Bring the mixture to a gentle simmer and let it cook for 2 minutes, adjusting heat as needed to maintain the simmer.
- Toss pasta with sauce: Add the drained pasta to the skillet and toss it well to coat with the garlic-lemon sauce. If the sauce is too thick or dry, add splashes of the reserved pasta water to loosen it as needed.
- Add sun-dried tomatoes, basil, and Parmesan: Stir in the chopped sun-dried tomatoes, fresh basil, and freshly shredded Parmesan cheese until combined and heated through.
- Combine salmon and serve: Gently fold in the flaked salmon, warming it just until heated through. Serve immediately, garnished with additional Parmesan cheese and fresh basil.
Notes
- Use salmon with skin on for more flavor, but skinless works fine as well.
- Adjust baking time based on the thickness of the salmon fillet to avoid overcooking.
- Reserve pasta water to adjust sauce consistency as needed.
- Substitute low sodium vegetable broth for chicken broth to keep the recipe vegetarian.
- For more heat, increase red pepper flakes as desired.
- Whole wheat pasta adds fiber and nutrients, but you can use regular pasta if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
