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Guaranteed to impress, this creamy salmon pasta with sun-dried tomatoes is spectacular. The garlic lemon alfredo sauce is made with no cream! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️

✅SALMON PASTA INGREDIENTS:
➤1 pound salmon fillet (I prefer cooking salmon with skin on, though you can use skinless if you prefer)
➤2 tbsp extra virgin olive oil divided
➤1/4 c plus 2 tablespoons, freshly squeezed lemon juice divided
➤1 tsp kosher salt divided
➤1/2 tsp black pepper divided
➤8 oz whole wheat penne rigatoni, or similar pasta
➤2 tbsp unsalted butter
➤1 shallot finely chopped
➤4 cloves garlic minced (about 1 1/2 tbsp)
➤1/4 tsp red pepper flakes
➤1/4 c white wine or low sodium chicken broth or vegetable broth
➤Zest of 1 lemon
➤1/2 c oil-packed sun-dried tomatoes drained and chopped
➤1/2 c chopped fresh basil plus additional for serving
➤1/3 c freshly shredded Parmesan cheese plus additional for serving

✅SALMON PASTA DIRECTIONS:
1. Place a rack in the center of your oven and preheat the oven to 375 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.
2. 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 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Bake the salmon for 14 to 18 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.
4. Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Stir in the sun-dried tomatoes, basil, and Parmesan.
11. Last, gently stir in the flaked salmon, heating just until warmed through. Enjoy immediately, with a sprinkle of extra Parmesan and basil.

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:24 Prepare the salmon
1:49 Make the sauce
4:30 Flake the salmon
4:54 Add pasta and salmon to sauce
5:16 Add other toppings
6:40 Taste test

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➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that's quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!

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