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salmon pasta on a pink plate.

Penne al Salmone (with Fresh Salmon)

This easy penne al salmone is the perfect Italian dinner meal. With fresh salmon and a tasty cream sauce, this recipe feels high-end but it is so simple!
5 from 2 votes
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Course: Main Course, Side Dish
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 363kcal
Author: Emily

Equipment

  • 1 Large Pot for boiling pasta
  • 1 Large Pan or Dutch Oven
  • Sharp Knife
  • Microplane or Cheese Grater

Ingredients

  • 1 tablespoon Olive oil
  • 2 cloves Garlic
  • 1 Shallot
  • ½ lb Salmon farm-raised is my preference
  • 1 lb Penne pasta or mostaccioli
  • ¾ cup White wine
  • ½ cup Heavy cream more as needed
  • ¼ cup Parmesan grated
  • 1 teaspoon Salt more to taste
  • Pepper
  • Basil
  • 1 tablespoon Butter optional

Instructions

  • If the salmon you're using has the skin on, use a sharp knife to carefully remove the skin. Don't worry if it isn't the cleanest cut, as the salmon will be broken up later.
  • Slice the salmon in half if it is one large piece.
  • Finely mince the shallot and the cloves of garlic.
  • Bring a large pot of salted water to a boil and cook pasta according to package instructions, and reserve about ¼ cup of pasta water, just in case.
  • In a large pot or pan, add olive oil over medium heat. Add the shallots and sweat until slightly translucent, then add the garlic and saute until fragrant.
  • Deglaze the pan with the white wine and use a wooden spoon to scrape the "fond" (aka the brown bits) off of the bottom. Stir to combine.
  • Add salt and pepper and let it simmer until the wine is reduced by at least half, then add the cream and stir to combine.
  • Gently lay the salmon pieces in the sauce and cover to let it steam a bit. Then, gently stir in the slightly simmering sauce to help cook the salmon more, it's ok if it breaks apart (it should).
  • Add the cooked hot pasta to the pot of sauce. Gently stir to combine pasta with the sauce and break apart any unbroken salmon until it is in small chunks.
  • If the pasta is too dry, add ¼ more heavy cream and a splash of pasta water.
  • Mix in the grated parmesan cheese and more salt and pepper (to taste), along with the butter. Stir until butter and cheese are melted.
  • Serve hot and garnish with basil and more grated or shaved parmesan.
  • Add a squeeze of lemon on top, if you wish.

Video

Notes

  • Eliminate some prep work and buy your salmon with the skin already removed.
  • Feel free to add a squeeze of lemon juice and/or a dash of red pepper flakes for more flavor!
  • I recommend using Atlantic farm-raised salmon (the lighter pink kind), as I think it has a better flavor and texture that goes best in this recipe. However, if you prefer wild-caught, go ahead and use that!

Nutrition

Calories: 363kcal | Carbohydrates: 44g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 374mg | Potassium: 312mg | Fiber: 2g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
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