Creamy Salmon Pasta: A Date-Night Treat from Your Kitchen

This swoon-worthy salmon pasta will make you feel like a 5-star chef in the comfort of your own home.



Ingredients:

  • 1 pound salmon fillet (skin-on or skinless)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided

  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 8 ounces whole wheat penne, rigatoni, or similar pasta







  • 2 tablespoons unsalted butter
  • 1 finely chopped shallot
  • 4 minced garlic cloves (about 1 1/2 tablespoons)
  • 1/4 teaspoon red pepper flakes

  • 1/4 cup white wine, low sodium chicken broth, or vegetable broth
  • Zest of 1 lemon
  • 1/2 cup drained and chopped oil-packed sun-dried tomatoes
  • 1/2 cup chopped fresh basil (plus additional for serving)
  • 1/3 cup freshly shredded Parmesan cheese (plus additional for serving)

Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Place the salmon in a shallow baking dish, drizzle with 1 tablespoon olive oil and 2 tablespoons lemon juice, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Bake for 10-12 minutes, or until it flakes easily with a fork and reaches 145 degrees F.
  4. While the salmon bakes, cook the pasta according to the package instructions, reserving 1/2 cup of the cooking water.
  5. In a large skillet, heat the butter and remaining 1 tablespoon olive oil over medium-low heat.
  6. Add the shallot and cook for about 3 minutes, then add the garlic and red pepper flakes.
  7. Pour in the wine, lemon zest, and remaining 1/4 cup lemon juice. Simmer for 2 minutes.
  8. Toss the noodles with the sauce, adding pasta water as needed.



  9. Stir in the sun-dried tomatoes, basil, and Parmesan.
  10. Gently fold in the flaked salmon.
  11. Serve immediately, garnished with extra Parmesan and basil.

Tips:

  • You can also use four 4-ounce salmon fillets instead of one pound.
  • Add capers for a briny touch.

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freeze leftovers in an airtight container for up to 3 months.

AUTHOR

Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!

Search


You’ll also love