This salmon penne is a restaurant quality dinner that is sure to impress any guest or date you serve it to. A simple pan sauce with fresh basil, sun dried tomatoes, garlic and wine, with meaty chunks of freshly cooked salmon. Topped with parmesan cheese it doesn't get much more elegant and refined than this!
Ingredients
1poundsalmon filet
2tablespoonsextra-virgin olive oil , divided
1/4cupplus 2 tablespoons, freshly squeezed lemon juice divided
1teaspoonkosher salt , divided
1/2teaspoonblack pepper , divided
8ouncespenne
2tablespoonsunsalted butter
1shallot , finely chopped
4clovesgarlic minced
1/4teaspoonred pepper flakes
1/4cupwhite wine
Zest of 1 lemon
1/2cupoil-packed sun-dried tomatoes drained and chopped
1/2cupchopped fresh basil plus additional for serving
1/3cupfreshly shredded Parmesan cheese plus additional for serving
Instructions
Preheat the oven to 425°F.
Place the salmon in an oven safe baking dish and pat the outside dry with a paper towel. Drizzle with olive oil and season with salt, lemon juice, and black pepper.
Bake for 10-12 minutes until the salmon is just cooked through and flakes easily with a fork. Remove the salmon to a cutting board and tent loosely with foil to rest.
Once the salmon has rested, break it into bite sized pieces with 2 forks.
Bring a large pot of heavily salted water to a boil and add the penne pasta. Cook for 8-10 minutes until perfectly al dente. Drain the water and set aside
Add butter and olive oil to a large skillet over medium-low heat. Add the chopped shallot and cook for 2-3 minutes until it begins to soften. Add the garlic, red pepper flakes, salt, and pepper, and saute for 30-45 seconds until fragrant.
Next add the wine, lemon zest, and lemon juice to the pan and bring it to a gentle simmer. Cook for around 2 minutes, stirring occasionally until it thickens.
Add the cooked pasta noodles and toss to coat in the sauce along with the sun dried tomatoes, basil, and parmesan cheese.
Fold in the chunks of salmon and serve with extra parmesan, basil, and chili flakes to garnish.