Creamy Salmon Penne Pasta (Printer-Friendly)
Tender salmon and penne in a rich, creamy lemon-Parmesan sauce with fresh herbs.
# What You’ll Need:
→ Pasta
01 - 12 oz penne pasta
→ Fish
02 - 10.5 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
09 - 1 tbsp fresh dill or parsley, chopped
→ Seasonings & Finishings
10 - 1 tbsp olive oil
11 - Zest and juice of 1/2 lemon
12 - Salt and black pepper to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta cooking water.
02 - Heat olive oil and butter in a large skillet over medium heat. Sauté chopped onion for 2 minutes until softened. Add garlic and cook 1 minute more.
03 - Cut salmon into bite-sized pieces, season with salt and pepper. Add to skillet and sauté gently until just cooked through, 3–4 minutes. Remove salmon to a plate.
04 - Pour heavy cream into skillet and bring to gentle simmer. Stir in Parmesan, lemon zest, and juice. Season with salt and pepper.
05 - Add drained penne and baby spinach to the sauce. Toss well, adding reserved pasta water as needed for silky consistency.
06 - Return salmon to skillet and gently fold to combine. Remove from heat. Sprinkle with chopped dill or parsley and serve immediately.
# Helpful Hints:
01 -
- The salmon stays impossibly tender, never dry or overcooked
- Ready in 35 minutes but tastes like something from a proper Italian kitchen
- The sauce clings to every bite of pasta, no sad dry noodles here
02 -
- That reserved pasta water is liquid gold, dont dump it down the sink
- Salmon keeps cooking after you remove it from heat, so pull it slightly early
- Lemon juice can make cream separate if added too quickly, whisk gently
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Grate your own Parmesan, pre grated cheese resists melting properly
- Pat salmon dry before cutting so it sears rather than steams