baked salmon pasta

Guaranteed to impress, this creamy salmon pasta with sun-dried tomatoes is spectacular. The garlic lemon alfredo sauce is made with no cream!

Salmon Pasta

salmon fillet* (I prefer cooking salmon with skin on, though you can use skinless if you prefer)

extra virgin olive oil (divided)

salt

black pepper (divided)

whole wheat penne (rigatoni,

unsalted butter

shallot (finely chopped)

garlic (minced (about 1 1/2 tablespoons))

red pepper flakes

white wine

lemon

tomatoes

basil (plus additional for serving)

Parmesan cheese (plus additional for serving)

Preheat

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.

Drizzle

Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice (you’ll need the zest of ½ lemon later on, so be sure to plan accordingly). Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.

Bake

Bake the salmon for 14 to 18 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.

Break

Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.

Cook

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.

Heat

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 ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Simmer

Add the wine, lemon zest, and remaining ¼ cup lemon juice. Bring to a simmer. Simmers gently for 2 minutes, adjusting the heat as needed.

Stir

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.

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Top 1 baked salmon pasta recipes from across the web

The most viewed baked salmon pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Pasta

The most viewed baked salmon pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine