Lemon Salmon Pasta in Cream Sauce

A serving of broiled salmon on a bed of penne pasta, garnished with lemon zest, parsley and a lemon wedge.

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Lemon Salmon Pasta in Cream Sauce

This Lemon Cream Salmon Pasta features tender broiled salmon, earthy mushrooms, and al dente penne, all tossed in a rich, garlicky lemon cream sauce. Sun-dried tomatoes and cheese add depth, while a touch of lemon zest keeps it bright and balanced.

Prep Time15

Cook Time25

Course: dinner, Main Course, Pasta

Cuisine: American

Keyword: lemon salmon pasta, mushroom and salmon pasta, salmon pasta

Servings: servings

Author: Dahn Boquist

Ingredients

8 ounces dry penne pasta
4 salmon fillets 6 ounces each, 1-inch thick
3 tablespoon olive oil divided
Salt and pepper
2 tablespoons butter
8 ounces baby portobello mushrooms
1 medium shallot finely chopped
3 garlic cloves minced or grated
1 tablespoon fresh thyme leaves
1 cup chicken broth
½ cup dry white wine
⅓ cup fresh lemon juice
3 ounces sun-dried tomatoes
¼ teaspoon crushed red pepper optional
½ cup heavy cream
1 cup grated Parmigiano-Reggiano cheese 4 ounces
1 teaspoon lemon zest for garnish
2 tablespoons fresh chopped parsley for garnish

Instructions

Get the Pasta Ready and Prep the Salmon

Bring a large saucepan of salted water to a boil and cook the pasta according to the manufacturers’ instructions. Drain the pasta and return it to the saucepan, toss with 1 tablespoon of the olive oil. Cover the saucepan and keep warm.
Pat the salmon fillets with a paper towel, brush with 1 tablespoon of olive oil and season with salt/pepper. Place on a plate and refrigerate until needed.

For the Lemon Cream Sauce:

Melt 3 tablespoons of butter in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until lightly golden.
Add the shallots, garlic and thyme leaves and cook until the shallots are soft, about 1 minute. Stir in the chicken broth, white wine, lemon juice, sun-dried tomatoes and crushed red pepper, if using.
Bring the sauce to a light boil, then reduce the heat to low. Whisk in the cream and let it simmer for 10–12 minutes, until slightly thickened. Stir in the grated cheese until smooth, then cover the skillet and keep warm.

Cook the Salmon:

Set the oven rack to the upper position about 6 inches from the heat element and allow to heat for 5 minutes.
Place the salmon fillets on a baking pan and broil for 4–8 minutes, or until they reach your preferred doneness.
For medium-rare, aim for an internal temperature of 120°F–125°F. For medium, cook to 130°F–135°F. Use an instant-read thermometer for accuracy.
While the salmon is in the oven, uncover the sauce and reheat if needed. Add the cooked pasta and toss until evenly coated.
To Serve: Portion the pasta into 4 pasta bowls, add a salmon fillet to each serving and garnish with lemon zest and chopped parsley.

Notes

If using oil-packed sun-dried tomatoes be sure to drain off the oil and pat with a paper towel before adding to the sauce.
Letting the salmon sit with salt and oil before cooking enhances flavor and helps with even cooking.
We used Parmigiano-Reggiano in this recipe but other choices would be: Parmesan, Asiago, Fontina or Gouda.
If the sauce thickens too much, add a splash of chicken broth or pasta water to loosen it.

Nutrition