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Lemon Garlic Salmon Pasta with Sun-Dried Tomatoes and Basil Recipe

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4.1 from 3 reviews

This vibrant and flavorful Salmon Pasta recipe combines tender baked salmon with whole wheat penne in a zesty garlic-lemon sauce. Enhanced by sun-dried tomatoes, fresh basil, and Parmesan cheese, this dish offers a delightful, wholesome meal perfect for a quick yet elegant dinner in just 30 minutes.

Ingredients

Salmon and Seasoning

  • 1 pound salmon fillet (skin on or skinless as preferred)
  • 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 ground black pepper (divided)

Pasta

  • 8 ounces whole wheat penne (or rigatoni, or similar pasta)

Sauce and Garnish

  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 4 cloves garlic, minced (about 1 1/2 tablespoons)
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup low sodium chicken broth or vegetable broth
  • Zest of 1 lemon
  • 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

  1. Preheat Oven: Place a rack in the center of your oven and preheat to 425 degrees F. Prepare a shallow baking dish to comfortably hold the salmon fillet. Pat the salmon dry to ensure even cooking.
  2. Season Salmon: Drizzle salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Save lemon zest from half the lemon for later use.
  3. Bake Salmon: Place the salmon in the prepared dish and bake for 10 to 12 minutes, or until it flakes easily with a fork and reaches 145 degrees F using an instant-read thermometer. Adjust time according to thickness. Remove from oven and transfer to a cutting board or plate.
  4. Break Salmon: Let the salmon rest for 5 minutes to retain moisture. Then, use a fork to gently break it into large, bite-sized pieces, discarding the skin.
  5. Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
  6. Heat Sauce Base: In a large deep skillet or Dutch oven, heat 2 tablespoons unsalted butter and remaining 1 tablespoon olive oil over medium-low heat.
  7. Sauté Aromatics: Add finely chopped shallot and cook for about 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds. Stir in red pepper flakes, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  8. Simmer Sauce: Pour in broth, lemon zest, and remaining 1/4 cup lemon juice. Bring to a gentle simmer and cook for 2 minutes, adjusting heat as needed to avoid boiling.
  9. Toss Pasta: Add drained pasta to the skillet and toss to coat noodles evenly with the garlic-lemon sauce. If sauce thickens too much, add a splash of reserved pasta water to loosen it up.
  10. Add Flavorings: Stir in chopped sun-dried tomatoes, fresh basil, and freshly shredded Parmesan cheese.
  11. Combine Salmon: Gently fold in flaked salmon, heating just until warmed through to prevent drying out. Serve immediately, garnished with extra Parmesan and basil for freshness.

Notes

  • Do not overcook the salmon to maintain its moisture and delicate texture.
  • Adjust pasta cooking time based on package instructions to ensure al dente texture.
  • Reserved pasta water helps to adjust sauce consistency smoothly.
  • Use fresh lemon zest and juice for the brightest flavor.
  • Sun-dried tomatoes add a sweet, tangy depth that complements the lemon and basil perfectly.
  • For a dairy-free version, omit butter and Parmesan or substitute with vegan alternatives.

Find it online: https://yumntasty.com/lemon-garlic-salmon-pasta-with-sun-dried-tomatoes-and-basil-recipe/