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!
Ingredients
4 servings
Instructions
- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.
- Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice (you’ll need the zest of 1/2 lemon later on, so be sure to plan accordingly). Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
- Bake the salmon for 10 to 12 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.
- Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.
- 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.
- 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 1/2 teaspoon kosher salt and ¼ teaspoon black pepper.
- Add the wine, lemon zest, and remaining 1/4 cup lemon juice. Bring to a simmer. Simmers gently for 2 minutes, adjusting the heat as needed.
- 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.
Nutrition per serving
Protein34g
Carbs43g
Fat26g
554kcal
34gProtein
43gCarbs
26gFat
💰 Cost Estimate
Total Ingredients
$9770.00
$9770.00
Per Serving
$2443.00/serving
$2443.00/serving
🏠 Savings
~$19540.00 vs buying!
~$19540.00 vs buying!
📋 Price Breakdown (93% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| salmon fillet* | 1 lb | $220.00 |
| extra-virgin olive oil | 2 tbsp | $42.00 |
| plus 2 tablespoons | 0.25 cup | - |
| kosher salt | 1 tsp | $2.00 |
| ground black pepper | 0.5 tsp | $11.00 |
| whole wheat penne | 8 oz | $263.00 |
| unsalted butter | 2 tbsp | $33.00 |
| shallot | 1 | $998.00 |
| garlic | 4 cloves | $790.00 |
| red pepper flakes | 0.25 tsp | $1.00 |
| white wine or low sodium chicken broth or vegetable broth | 0.25 cup | $19.00 |
| Zest of 1 lemon | 1 l | $5882.00 |
| oil-packed sun-dried tomatoes | 0.5 cup | $17.00 |
| chopped fresh basil | 0.5 cup | $1405.00 |
| freshly shredded Parmesan cheese | 0.3333333333333333 cup | $87.00 |
*Estimated market prices, may vary by region
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