Creamy Salmon Penne Pasta (Printable)
A rich Italian-inspired pasta dish combining tender salmon with a velvety cream sauce, fresh herbs, and citrus.
# What You Need:
→ Pasta
01 - 12 oz penne pasta
→ Fish
02 - 10.5 oz fresh salmon fillet, skin removed
→ Dairy
03 - 0.85 cup heavy cream
04 - 1.75 oz 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 Cook:
01 - Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente; drain and set aside, reserving 1/2 cup of pasta cooking water.
02 - While the pasta cooks, 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 for 1 minute more.
03 - Cut the salmon into bite-sized pieces, season with salt and pepper, and add to the skillet. Sauté gently until the salmon is just cooked through, about 3–4 minutes. Remove salmon to a plate.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in Parmesan, lemon zest, and juice. Season with salt and pepper.
05 - Add drained penne and baby spinach (if using) to the sauce. Toss well, adding reserved pasta water as needed for a silky consistency.
06 - Return salmon to the skillet and gently fold to combine. Remove from heat. Sprinkle with chopped dill or parsley. Serve immediately.
# Expert Tips:
01 -
- The sauce clings to every penne curve like it was meant to be there
- Salmon stays tender instead of turning into dry flakes throughout
- Ready in under 40 minutes but tastes like it took all afternoon
02 -
- Salmon keeps cooking after you remove it from heat so pull it slightly early
- The pasta water is your secret weapon for perfectly clingy sauce
- Lemon juice can make cream separate if added at high heat
03 -
- Room temperature cream incorporates smoother than cold from the fridge
- Grate your own Parmesan for that melty quality pre grated lacks