Creamy Salmon Penne (Printable Version)
Tender salmon pieces with penne in a rich, creamy parmesan sauce enhanced with lemon and fresh herbs.
# What You Need:
→ Pasta
01 - 12 ounces penne pasta
→ Fish
02 - 10 ounces fresh salmon fillet, skin removed
→ Dairy
03 - 3/4 cup heavy cream
04 - 1/2 cup grated Parmesan cheese
05 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 2 garlic cloves, minced
08 - 3 1/2 ounces baby spinach (optional)
09 - 1 tablespoon fresh dill or parsley, chopped
→ Others
10 - 1 tablespoon olive oil
11 - Zest and juice of 1/2 lemon
12 - Salt and black pepper, to taste
# Directions:
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 way the cream sauce clings to every penne tube while still letting the salmon shine through
- How something this restaurant-worthy comes together on busy weeknights without any stress
- That bright hit of lemon that cuts through all the richness and keeps you coming back for another bite
02 -
- The pasta water is crucial for getting that restaurant-quality sauce consistency, so don't forget to save some before draining
- Salmon continues cooking even after you remove it from heat, so pull it when it's just barely opaque throughout
- Add the lemon juice at the very end to prevent the cream from potentially separating or curdling
03 -
- Pat your salmon completely dry before cutting it into pieces so it sears rather than steams in the pan
- Grate your Parmesan fresh instead of using pre-grated, it melts into the sauce so much better
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge