Salmon Pasta
Guaranteed to impress, this creamy salmon pasta with sun-dried tomatoes is spectacular. The garlic lemon alfredo sauce is made with no cream!
Foto: Well Plated
Bahan-bahan
- 1 pound salmon fillet* (I prefer cooking salmon with skin on, though you can use skinless if you prefer)
- 2 tablespoons extra-virgin olive oil (divided)
- 1/4 cup plus 2 tablespoons, freshly squeezed lemon juice (divided)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 8 ounces whole wheat penne (rigatoni, or similar pasta)
- 2 tablespoons unsalted butter
- 1 shallot (finely chopped)
- 4 cloves garlic (minced (about 1 1/2 tablespoons))
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine or low sodium chicken broth or vegetable broth
- Zest of 1 lemon
- 1/2 cup oil-packed sun-dried tomatoes (drained and chopped)
- 1/2 cup chopped fresh basil (plus additional for serving)
- 1/3 cup freshly shredded Parmesan cheese (plus additional for serving)
Langkah-langkah
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Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.
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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 ½ teaspoon salt and ¼ teaspoon black pepper.
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Bake the salmon for 10 to 12 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.
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Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.
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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.
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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.
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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.
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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.
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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.
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Stir in the sun-dried tomatoes, basil, and parmesan.
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Last, gently stir in the flaked salmon, heating just until warmed through. Enjoy immediately, with a sprinkle of extra Parmesan and basil.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (13% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| salmon fillet* | 1 pound | Rp 150.000/kg | Rp 15.000 |
| extra-virgin olive oil | 2 tablespoons | - | - |
| plus 2 tablespoons | 0.25 cup | - | - |
| kosher salt | 1 teaspoon | - | - |
| ground black pepper | 0.5 teaspoon | - | - |
| whole wheat penne | 8 ounces | - | - |
| unsalted butter | 2 tablespoons | - | - |
| shallot | 1 | - | - |
| garlic | 4 cloves | - | - |
| red pepper flakes | 0.25 teaspoon | - | - |
| white wine or low sodium chicken broth or vegetable broth | 0.25 cup | - | - |
| Zest of 1 lemon | 1 l | - | - |
| oil-packed sun-dried tomatoes | 0.5 cup | Rp 12.000/kg | Rp 1.422 |
| chopped fresh basil | 0.5 cup | - | - |
| freshly shredded Parmesan cheese | 0.3333333333333333 cup | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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