Salmon Pasta
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
554 kcal
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Course
Main Course
Salmon Pasta
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Guaranteed to impress, this creamy salmon pasta with sun-dried tomatoes is spectacular. The garlic lemon alfredo sauce is made with no cream!
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Ingredients
- 1 pound salmon fillet* I prefer cooking salmon with skin on, though you can use skinless if you prefer
- 2 tablespoons extra-virgin olive oil divided
- ¼ cup plus 2 tablespoons, freshly squeezed lemon juice divided
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 8 ounces whole wheat penne rigatoni, or similar pasta
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 4 cloves garlic minced (about 1 1/2 tablespoons)
- ¼ teaspoon red pepper flakes
- ¼ cup white wine or low sodium chicken broth or vegetable broth
- Zest of 1 lemon
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- ½ cup chopped fresh basil plus additional for serving
- ⅓ cup freshly shredded Parmesan cheese plus additional for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 425 degrees 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 (you’ll need the zest of 1/2 lemon later on, so be sure to plan accordingly). Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
- Bake the salmon for 10 to 12 minutes for a 1-inch fillet, until it flakes easily with a fork and reaches 145 degrees F on an instant-read thermometer. DO NOT overcook. If your salmon is thicker or thinner than 1 inch adjust the cooking time accordingly (I usually start checking it around 12 minutes, remove it a few degrees early, then cover it and let it rest to allow the carry-over cooking to finish the job). Remove to a cutting board or plate.
- Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.
- While the salmon bakes, bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.
- While the pasta cooks, in a large, deep skillet or Dutch oven, heat the butter and remaining 1 tablespoon olive oil over medium-low heat.
- Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the red pepper flakes and remaining 1/2 teaspoon kosher salt and ¼ teaspoon black pepper.
- Add the wine, lemon zest, and remaining 1/4 cup lemon juice. Bring to a simmer. Simmers gently for 2 minutes, adjusting the heat as needed.
- Stir in the noodles. Toss the noodles so that they become coated with garlic-lemon sauce. If at any point, the sauce becomes too thick or dry, splash in the reserved pasta water as needed.
- Stir in the sun-dried tomatoes, basil, and parmesan.
- Last, gently stir in the flaked salmon, heating just until warmed through. Enjoy immediately, with a sprinkle of extra Parmesan and basil.
Notes
- *You can also swap the 1 pound salmon fillet with four, 4-ounce fillets. Arrange them side-by-side in the baking dish. Start checking the fish for doneness at the 8-minute mark, then adjust accordingly.
- Add capers as a final touch! They’re delightfully salty and briny!
- TO STORE: This dish is best enjoyed the day it is made, but it can be refrigerated in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm leftovers on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The sauce may separate a little once thawed, but it will taste delicious.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
554kcal
(28%)
Carbohydrates
43g
(14%)
Protein
34g
(68%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
85mg
(28%)
Potassium
857mg
(24%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
667IU
(13%)
Vitamin C
22mg
(24%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 554kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Potassium | 857mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 22mg | 24% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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