Creamy Salmon Penne Pasta (Printable Version)

Tender salmon pieces and penne pasta tossed in a rich, velvety cream sauce with Parmesan, fresh herbs, and zesty lemon for a comforting Italian-inspired dinner.

# What You’ll Need:

→ Pasta

01 - 12 oz penne pasta

→ Fish

02 - 10 oz fresh salmon fillet, skin removed

→ Dairy

03 - 3/4 cup heavy cream
04 - 1/2 cup grated Parmesan cheese
05 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

06 - 1 small onion, finely chopped
07 - 2 garlic cloves, minced
08 - 3.5 oz baby spinach (optional)
09 - 1 tbsp fresh dill or parsley, chopped

→ Others

10 - 1 tbsp 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.

# Top Tips:

01 -
  • The creamy sauce coats every piece of pasta perfectly while still letting the salmon shine through
  • It comes together in about 35 minutes but tastes like something from a proper Italian restaurant
  • The lemon adds just enough brightness to cut through all that richness
02 -
  • Don't overcook the salmon in step 3 since it will cook more when returned to the hot sauce at the end
  • The pasta water is genuinely important, that starch helps the sauce cling to every piece of penne
  • The sauce will thicken as it stands off the heat, so serve it right after that final fold
03 -
  • Cut your salmon into slightly larger pieces than you think necessary since it will break apart a bit during folding
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge

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