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
