Creamy Lemon Butter Salmon Penne Pasta
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Sometimes, the best dishes are the ones that bring together comfort and freshness. This Creamy Lemon Butter Salmon Penne Pasta is exactly that—a velvety pasta with a touch of citrus, paired with the richness of sashimi-grade salmon loin. Using Barilla penne pasta, this recipe balances creaminess with zest, making it perfect for weeknight dinners or a special weekend meal.
Ingredients (Serves 3–4 pax)
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250g Salmon Loin (Skinless, Sashimi Grade), cut into bite-sized cubes
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250g Barilla Penne Pasta
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3 tbsp unsalted butter
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3 cloves garlic, minced
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1 small onion, finely chopped
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1 cup heavy cream
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Zest and juice of 1 lemon
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½ cup grated Parmesan cheese
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2 tbsp olive oil
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook Barilla penne pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
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Prepare the Salmon
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In a skillet, heat olive oil over medium heat.
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Season salmon cubes lightly with salt and pepper.
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Sear for 1–2 minutes per side until just cooked through, then set aside.
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Make the Sauce
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In the same pan, melt butter and sauté garlic and onion until fragrant.
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Stir in heavy cream, lemon zest, and juice. Simmer gently for 2–3 minutes.
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Add Parmesan cheese, whisking until the sauce becomes smooth and creamy.
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Bring It All Together
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Toss the cooked penne into the sauce, adding a splash of pasta water if needed to loosen.
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Fold in the seared salmon gently to avoid breaking the cubes.
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Season with more salt, pepper, or lemon juice to taste.
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Garnish & Serve
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Top with freshly chopped parsley and extra Parmesan before serving.
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Serving Tip
This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc, or a sparkling lemonade for a non-alcoholic option. Add a side of garlic bread to soak up the creamy sauce, and you have a restaurant-worthy meal right at home.