Creamy Salmon Penne Pasta (Printable Version)
Tender salmon pieces with penne in a rich cream sauce enhanced with lemon, herbs, and Parmesan.
# What You'll Need:
→ Pasta
01 - 12 oz penne pasta
→ Fish
02 - 10 oz fresh salmon fillet, skin removed
→ Dairy
03 - 3/4 cup heavy cream
04 - 1/2 cup grated Parmesan cheese
05 - 2 tbsp unsalted butter
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 2 garlic cloves, minced
08 - 3.5 oz baby spinach (optional)
09 - 1 tbsp fresh dill or parsley, chopped
→ Others
10 - 1 tbsp olive oil
11 - Zest and juice of 1/2 lemon
12 - Salt and black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta cooking water.
02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened. Add garlic and cook 1 minute more until fragrant.
03 - Cut salmon into bite-sized pieces and season with salt and pepper. Add to skillet and sauté gently until just cooked through, about 3-4 minutes. Remove salmon to a plate.
04 - Pour heavy cream into skillet and bring to a gentle simmer. Stir in Parmesan, lemon zest, and juice. Season with salt and pepper to taste.
05 - Add drained penne and baby spinach if using to the sauce. Toss well, adding reserved pasta water as needed to achieve silky consistency.
06 - Return salmon to skillet and gently fold to combine. Remove from heat. Sprinkle with chopped dill or parsley and serve immediately.
# Expert Tips:
01 -
- The sauce creates this silky coating that clings to every piece of pasta
- You can have it on the table in under 35 minutes even on a weeknight
02 -
- That reserved pasta water is your secret weapon for a perfectly silky sauce
- The salmon keeps cooking after you remove it from the pan, so undercook slightly
03 -
- Cut the salmon into uniform pieces so everything cooks evenly
- Warm your serving bowls, the sauce stays creamy much longer