Creamy Salmon Penne with Lemon and Dill

My take on Penne al Salmone is a salmon pasta made without cream. Instead, it’s a bright, summery dish that showcases sweet, burst cherry tomatoes simmered in a white wine and lemon sauce with fresh thyme, finished with flaked pan-seared salmon and a good drizzle of olive oil.

Summer is the best time to enjoy fresh cherry tomatoes from the garden or the farmer’s market. I’m not the biggest fan of raw tomatoes, but when cooked—roasted, baked, charred, or sautéed—they become sweet and rich, and I eat them constantly during warm months.

Cherry tomatoes are especially wonderful here. Gently sautéed in olive oil with garlic and shallot and finished with a splash of white wine, lemon, and thyme, they burst into a naturally sweet, fragrant sauce that pairs beautifully with the richness of salmon and quality olive oil.

What You’ll Need

• Fresh salmon — a single fillet, patted dry (about 6 oz per person is a good guideline).
• Penne or another short tubular pasta such as rigatoni, ziti, mostaccioli, fusilli, or farfalle; choose pasta with surface area to hold the sauce.
• Extra virgin olive oil — use the best you can for a simple dish.
• Garlic — fresh cloves sliced thinly for best flavor.
• Shallot — sliced thin; a larger shallot or a small one will both work.
• Cherry tomatoes — sweet, ripe tomatoes that will burst and form the base of the sauce.
• White wine — a dry, light wine such as Sauvignon Blanc works well (use a wine you would drink).
• Lemon — fresh juice brightens the sauce; Meyer lemon will add a touch of sweetness if you prefer.
• Fresh thyme — several sprigs; you can substitute about ½ teaspoon dried thyme if needed.
• Kosher salt — to taste.
• Fresh herbs (optional) — chopped parsley or basil to finish the dish.

How to Prepare

Step One — Slice the shallot and garlic thinly. Set out all ingredients so they’re ready to go: cherry tomatoes, pasta, salmon, olive oil, garlic, shallot, white wine, lemon, thyme, salt, and any fresh herbs.

Step Two — Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking.

Step Three — Cook the salmon. If using a stainless steel pan, heat the pan until hot, add olive oil, then the salmon skin-side down. Cook until the skin easily releases and the fillet is about three-quarters done, flip, and finish. If using a nonstick pan, heat over medium, add oil, and cook similarly. Remove the salmon when the internal temperature reaches about 125°F for medium-rare, or cook to 140°F if you prefer it well done. Rest briefly, then flake with a fork.

Step Four — In the same pan (lower the heat to medium), add a touch more olive oil if needed and sauté the sliced shallot and garlic until softened, about 2 minutes. Add lemon juice and white wine to deglaze the pan, scraping up any flavorful browned bits, and add a pinch of salt.

Step Five — Add the cherry tomatoes and thyme, season lightly with salt, and simmer until the tomatoes burst and form a sauce, about 15–20 minutes. You can prick the tomato skins to speed the process. When the sauce has slightly thickened, taste and adjust seasoning, then remove thyme stems.

Step Six — Add the drained pasta and flaked salmon to the pan, gently toss to combine and warm through. Finish with a drizzle of olive oil and sprinkle with chopped parsley or basil if desired. Serve immediately.

Variations

Pasta swaps: Use rigatoni, ziti, fusilli, or mostaccioli if you prefer a different shape.

Herb options: Add fresh basil or parsley at the end for a brighter finish.

Different proteins: Substitute grilled or pan-seared shrimp or chicken instead of salmon if you like.

How to Store

Store cooked Penne al Salmone in an airtight container in the refrigerator for 3–5 days. To reheat, warm gently in a saucepan over medium heat until heated through (this helps avoid strong reheated fish aromas). Freezing cooked fish is not ideal; if you must freeze, cool the pasta and sauce to room temperature, store separately from raw or freshly cooked salmon, and freeze for up to two months. Reheat the pasta and sauce and add freshly cooked salmon after thawing whenever possible.

FAQ

How to Serve

This pasta is satisfying on its own as a main course. If you’d like sides, consider simply dressed greens, roasted vegetables like baby broccoli or asparagus, or a crisp bread to soak up extra sauce. A citrusy infused water or a light white wine pairs nicely with the dish.

Recipes You’ll Love

If you enjoy seafood, try other simple preparations like seasoned pan-seared salmon, tuna pesto pasta, or gravlax-topped toasts for more weeknight-friendly seafood ideas.

📖 Recipe