Fresh salmon, pasta, lemon, sun-dried tomatoes, white wine, garlic, basil, and parmesan come together in this easy but impressive dinner.

this recipe

Okay, so I wasn’t even planning to cook that night. It was one of those weirdly long days that felt like it lasted 72 hours. I opened the fridge and saw a tired-looking piece of salmon I’d meant to cook two nights ago. Half a jar of sun-dried tomatoes. Basil I think I bought with good intentions. And that was it. Oh, and wine. There’s always wine.

So I just… went for it. Boiled pasta, roasted the salmon with a little lemon, made a quick sauce with garlic, butter, wine (and yeah, a sip or two for me), and tossed it all together. It looked like a happy accident. Tasted even better.

And you know what? I actually sat down at the table to eat instead of standing over the sink like I usually do. I lit a candle. Like an adult. And for once, dinner didn’t feel like survival—it felt like comfort.

Why You’ll Love This Salmon Pasta Recipe?

It’s weirdly comforting. Like… emotionally comforting. Maybe it’s the lemon. Or the garlic. Or just the fact that everything about it feels warm and casual but still like you did something nice for yourself. It’s the kind of dish that works whether you’re cooking for someone you love, someone you’re trying to impress, or just yourself because you’ve had it with sad dinners.

The salmon is flaky and rich, the sauce is lemony and buttery but still light, and the pasta just soaks up all the good stuff. There’s sun-dried tomato in there too, which honestly I forget about sometimes—but then I bite into one and remember why I ever fell in love with food to begin with.

Ingredient Notes:

I didn’t follow a fancy grocery list when I made this. I used what I had, what made sense. You should too.

• Salmon filet – Fresh, frozen, whatever you’ve got. Don’t overthink it. Even canned could work if that’s what’s around.

• Olive oil – Just a drizzle. Don’t break the bank on the super fancy stuff.

• Lemon juice + zest – Don’t skip the zest. That’s where the magic lives.

• Kosher salt + black pepper – You already know.

• Penne pasta – Or rigatoni. Or bowtie. I once made it with leftover linguine and it still worked.

• Unsalted butter – A couple tablespoons for the sauce. Makes everything richer.

• Shallot – If you don’t have it, a small onion will do. No stress.

• Garlic – Always, yes.

• Red pepper flakes – Optional. I like a tiny kick.

• White wine – Something dry-ish. Sauvignon Blanc maybe? But honestly… whatever’s open.

• Sun-dried tomatoes – Those chewy little flavor bombs. Add as many or as few as you like.

• Fresh basil – Optional but delightful. I had some. If you don’t? No one will notice but you.

• Parmesan – Use the real stuff if you can. I know the pre-grated stuff is tempting, but this is your moment.

How To Make Salmon Pasta?

This isn’t a fussy dish. I didn’t measure precisely. I was mostly vibing. And sometimes… that’s how the best food happens.

Step 1: Roast your salmon
Preheat the oven to 425°F. Put your salmon in a little baking dish, pat it dry (because soggy fish is not the vibe), drizzle it with olive oil, some lemon juice, salt, and pepper. Pop it in the oven and roast for 10–12 minutes. It’s done when it flakes easily and looks just barely opaque. Let it rest. You deserve that too.

Step 2: Boil your pasta
Bring a big pot of salted water to a boil. Add your penne. Stir once or twice so it doesn’t clump up like your unread emails. Cook till al dente—just firm enough to have a little bite. Drain, but don’t over-drain. A little pasta water clinging to the noodles is actually a good thing.

Step 3: Make the sauce
Melt some butter and olive oil in a big pan. Add the shallot and let it soften. Don’t rush it. Add the garlic, pepper flakes, salt, and pepper. Stir. Breathe. Smell that? Yeah. That’s the good stuff.

Step 4: Add the flavor
Pour in a splash of white wine. Stir in lemon juice and zest. Let it bubble a bit. It’ll thicken slightly, but not too much. You’re not making a gravy—just a silky little situation for your pasta to slide into.

Step 5: Bring it all together
Toss your pasta into that pan. Stir in the sun-dried tomatoes, basil, and parmesan. Watch the cheese melt into the sauce. It’s okay if you tear up a little. Fold in the salmon gently. Don’t break it up too much. Let it keep its glory.

Step 6: Serve like you mean it
Plate it. Add a little more parm. A little more basil. Or don’t. Just eat it out of the skillet like I did. I’m not judging.

Storage Options:

I’ve only had leftovers once. And they were still amazing the next day. Just put it in a container, pop it in the fridge, and when you reheat it, add a little water or broth to loosen the sauce. Warm it gently. No microwave blasting. Be kind. You made this with love—treat the leftovers the same.

Would I freeze it? Honestly… no. Salmon and pasta both get a little weird when frozen. Like, emotionally weird.

Variations and Substitutions:

I love recipes that don’t fall apart if I get a little creative—or lazy. This one? Totally adaptable.

• No salmon? Canned works. Shrimp too. I’ve even tried it with rotisserie chicken. Still good.

• No wine? Use veggie broth. It’s fine. Add a splash of vinegar if you want that tang.

• Add greens? Throw in spinach or arugula at the end. It’ll wilt right in.

• More creamy? Swirl in some cream or cream cheese. Or even a little Greek yogurt. Don’t tell the Italians.

• Gluten-free? Use your favorite GF pasta. Just watch the cook time—it’s sneaky.

What to Serve with Salmon Pasta?

Honestly? This salmon pasta can stand alone. But if you want to make it a moment:

• A glass of white wine – Obviously. Bonus points if it’s the same one in the sauce.

• Crusty bread – To mop up every drop of that buttery lemony goodness.

• Simple salad – Nothing complicated. Just greens, lemon juice, olive oil, and salt.

• Roasted green beans – Or asparagus. Or whatever veggie you bought and forgot about.

Frequently Asked Questions:

Can I make it ahead?
Kind of. You can roast the salmon and cook the pasta earlier in the day. Just toss everything together right before serving so it stays fresh.

Can I skip the sun-dried tomatoes?
Yep. Use fresh cherry tomatoes, or skip them entirely. No one’s coming to check.

Is this kid-friendly?
I mean… maybe? Depends on the kid. Mine picked out the tomatoes but asked for seconds of the pasta.

This salmon pasta recipe wasn’t born out of a plan. It came from tiredness and hunger and just wanting something good without making a whole production out of it. And somehow? It turned into one of the best things I’ve cooked in a while. Not because it’s perfect. But because it’s real. And it made me sit down and enjoy my own food again.

If you make it, I hope it hits you the same way. I hope you sit down. Maybe light a candle. Maybe pour that glass of wine. And maybe, just maybe… forget the day for a little while.

Tell me how it goes, okay? I really do want to know.

—Still thinking about those sun-dried tomatoes,
Your accidental pasta romantic

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Salmon Pasta Recipe

Cook Time 30 minutes mins

This salmon pasta combines tender roasted salmon, penne, sun-dried tomatoes, basil, garlic, white wine, and parmesan in a lemon-butter sauce.

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2 Servings

Ingredients

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• 1 pound salmon fillet
• 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 penne pasta
• 2 tablespoons unsalted butter
• 1 shallot finely chopped
• 4 cloves garlic minced
• 1/4 teaspoon red pepper flakes optional
• 1/4 cup dry white wine
• Zest of 1 lemon
• 1/2 cup oil-packed sun-dried tomatoes drained and chopped
• 1/2 cup chopped fresh basil plus additional for garnish
• 1/3 cup freshly shredded Parmesan cheese plus additional for serving

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Instructions

 

Roast the Salmon

1. Preheat the oven to 425°F (220°C). Place the salmon fillet in an oven-safe baking dish and pat dry with a paper towel. Drizzle with 1 tablespoon of olive oil and 2 tablespoons of lemon juice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bake for 10 to 12 minutes, or until the salmon is just cooked through and flakes easily with a fork. Remove from the oven and let rest under loosely tented foil. Once cooled slightly, flake the salmon into bite-sized pieces using two forks.

Cook the Pasta

1. In the meantime, bring a large pot of generously salted water to a boil. Add the penne and cook according to package instructions until al dente, typically 8 to 10 minutes. Drain and set aside.

Prepare the Sauce

1. In a large skillet over medium-low heat, melt the butter with the remaining 1 tablespoon of olive oil. Add the chopped shallot and cook for 2 to 3 minutes until softened. Stir in the minced garlic, red pepper flakes (if using), and the remaining salt and pepper. Sauté for 30 to 45 seconds until the garlic becomes fragrant but not browned.

Deglaze and Simmer

1. Pour in the white wine, remaining lemon juice, and lemon zest. Allow the mixture to simmer gently for approximately 2 minutes, stirring occasionally, until slightly reduced and thickened.

Combine Pasta and Sauce

1. Add the cooked penne to the skillet and toss to coat with the sauce. Stir in the chopped sun-dried tomatoes, chopped basil, and Parmesan cheese. Mix until the pasta is evenly coated and the cheese begins to melt.

Incorporate the Salmon and Serve

1. Gently fold in the flaked salmon. Warm through for an additional minute, then remove from heat. Garnish with additional basil and Parmesan before serving, if desired.

Notes

To prepare this recipe gluten-free, simply substitute the penne with a certified gluten-free pasta of your choice. Also verify that the Parmesan cheese and sun-dried tomatoes are labeled gluten-free, as cross-contamination can occur with packaged goods. Follow all remaining instructions as written.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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