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Salmon Pasta with Sun-Dried Tomatoes & Lemon

Salmon Pasta with Sun-Dried Tomatoes & Lemon
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Salmon Pasta with Sun-Dried Tomatoes & Lemon is a quick, vibrant, and comforting dish that combines flaky salmon, tangy sun-dried tomatoes, and bright lemon zest and juice. Ready in under 30 minutes, this recipe balances nutritious ingredients and bold flavors, making it perfect for a special weeknight dinner or anytime you crave a fresh, flavorful meal with minimal cleanup.

Ingredients

Scale

Protein

  • 2 salmon fillets (fresh or thawed, about 6 oz each)

Produce

  • 2 tablespoons sun-dried tomatoes, chopped (preferably oil-packed)
  • 1 lemon (zested and juiced)
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley or basil, chopped

Pasta & Grains

  • 8 oz linguine or fettuccine pasta

Oils & Fats

  • 2–3 tablespoons olive oil

Dairy (Optional)

  • Parmesan cheese, for sprinkling

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the linguine or fettuccine according to package instructions until al dente. Reserve about 1 cup of pasta water before draining to adjust sauce consistency later.
  2. Cook the Salmon: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Season salmon fillets with salt and pepper. Sear skin-side down for 4-5 minutes until crispy, then carefully flip and cook another 3-4 minutes until cooked through. Remove salmon from skillet, let rest for a few minutes, then gently flake into bite-sized pieces.
  3. Build the Sauce: In the same skillet, add a bit more olive oil if needed. Sauté minced garlic until fragrant, about 1 minute. Add chopped sun-dried tomatoes and cook for 2 minutes to release flavors. Stir in lemon zest and lemon juice to create a bright, zesty base.
  4. Combine Pasta and Sauce: Return drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. Add reserved pasta water gradually if the sauce is too thick. Fold in the flaked salmon gently, ensuring everything is well combined and warmed through.
  5. Final Touches: Remove skillet from heat. Stir in chopped fresh parsley or basil. If desired, sprinkle with parmesan cheese. Taste and adjust seasoning with salt, pepper, or extra lemon juice before serving.

Notes

  • Choose fresh, preferably wild-caught salmon for best texture and flavor.
  • Don’t overcook the salmon – it should remain moist and flaky.
  • Reserve pasta water to help loosen and emulsify the sauce without diluting flavors.
  • Use freshly squeezed lemon juice and zest for the brightest citrus flavor.
  • For a richer sauce, add a splash of cream or coconut milk.
  • Sun-dried tomatoes packed in oil blend better into the sauce than dry-packed ones.
  • For gluten-free option, substitute pasta with gluten-free pasta of choice.
  • To keep dish dairy-free, omit parmesan and use olive oil or dairy-free alternatives.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to maintain texture.
  • Freeze pasta and sauce mixture separately from salmon for up to 2 months; add freshly cooked salmon after thawing.

Nutrition

Keywords: salmon pasta, sun-dried tomatoes, lemon pasta, quick dinner, one-pot pasta, healthy seafood meal, weeknight recipe, gluten-free pasta option, lemon zest, easy salmon recipe

Find it online: https://cherrycooks.com/salmon-pasta-with-sun-dried-tomatoes-lemon/