Lemon Garlic Salmon Pasta
This creamy salmon pasta is comfort food with a little flair, tender flaked salmon, sun-dried tomatoes, and a bright creamy lemon sauce with a splash of white wine. It’s rich, flavourful, and totally weeknight-friendly. Ready in about 30 minutes and perfect for when you want something easy and a little fancy.
Ingredients
- 16 oz fusilli or pasta of choice
- 2-3 garlic cloves minced
- 2 tbsp extra virgin olive oil
- ½ cup fresh basil leaves finely chopped
- Salt and pepper to taste
- 1 lb salmon fillet
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tsp capers
- ½ cup heavy cream for extra creaminess, optional but recommended
- ¼ cup white wine for added depth of flavor
- ¼ cup sun-dried tomatoes finely chopped
- ½ cup reserved pasta water
- Parmesan cheese shaved or grated (for serving)
Instructions
- Cook the fusilli according to the package directions. Drain, reserving ½ cup of pasta water, and set aside.
- Preheat your oven to 350°F (175°C). Season the salmon fillet with salt and pepper. Place it on a baking sheet and bake for 15-20 minutes, or until cooked through (depending on thickness).
- Once cooked, remove from the oven and flake it into bite-sized pieces.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
- Add the lemon zest, capers, and sun-dried tomatoes. Cook for another 1-2 minutes, stirring occasionally.
- Deglaze the pan with the white wine, cooking for 1-2 minutes to allow the alcohol to cook off.
- Add the reserved pasta water and lemon juice. Stir to combine and let it simmer for 2-3 minutes.
- Stir in the flaked salmon and heavy cream (if using). Let the sauce simmer for another 2-3 minutes until it thickens slightly. Season with salt and pepper to taste
- Toss the cooked pasta into the sauce, ensuring it’s well-coated.
- Serve the pasta hot, topped with freshly grated Parmesan cheese.
Notes
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
