Bottom Line Up Front (Quick Answer):
To make 20-minute creamy salmon penne, boil 10 oz penne in salted water until al dente (reserve 1/2 cup pasta water). Season 1 lb salmon fillets with salt and pepper; sear in 1 tbsp olive oil for 4 minutes per side until golden; flake into bite-sized chunks on a plate. In the same skillet, melt 1 tbsp butter, sauté 4 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes for 1 minute. Pour in 3/4 cup heavy cream, 1/4 cup chicken broth, and 1/2 cup grated parmesan; simmer 2 minutes. Stir in 2 cups baby spinach and drained penne until coated, then gently fold in flaked salmon.
Why This Recipe Conquers Weeknights
- Flaked Salmon Integration: Gently folding large golden salmon flakes into the pasta at the very end ensures the fish stays tender and intact rather than breaking down into mush.
- Penne Tube Sauce Capture: Rigid tubular penne captures the velvety garlic parmesan cream sauce both inside and outside the pasta.
- Sun-Dried Tomato Acid Cut: Sweet and tart sun-dried tomatoes balance rich heavy cream and healthy salmon omega-3 oils for restaurant-grade harmony.
Pasta Shapes for Creamy Seafood Dinners
| Pasta Shape | Cook Time | Sauce Absorption | Flake Integration | Verdict |
|---|---|---|---|---|
| Penne Rigate (Recommended) | 9–10 minutes | High (grooved ridges & hollow tube) | Nests flaked salmon perfectly | Gold Standard Winner (Recommended) |
| Fettuccine | 10 minutes | High ribbon coat | Salmon slides off ribbons | Classic alfredo choice |
| Farfalle (Bowtie) | 10–11 minutes | Moderate | Great bite | Fun family-friendly alternative |
| Spaghetti | 8–9 minutes | Moderate | Difficult to twirl with fish | Better for scampi style |
Official FastFlavored Recipe
20-Minute Creamy Garlic Butter Sun-Dried Tomato Salmon Pasta
Tested and approved by Elena Bennett • Serves 4
Ingredients
Step-by-Step Instructions
- Boil Penne & Save Water: Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente according to package instructions (about 9–10 minutes). Before draining, ladle out 1/2 cup of hot starchy pasta water. Drain pasta.
- Sear Golden Salmon: Pat salmon fillets dry with paper towels; season both sides with salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Add salmon fillets and sear for 4 minutes until deeply golden. Flip and cook 3 minutes more until medium-well. Transfer salmon to a plate and use two forks to gently flake into large 1-inch bite-sized pieces.
- Sauté Aromatics & Sun-Dried Tomatoes: Melt butter in the same skillet over medium heat. Add minced garlic and sliced sun-dried tomatoes; sauté for 60 seconds until fragrant.
- Simmer Garlic Parmesan Cream: Pour in heavy cream and chicken broth, scraping up any savory salmon fond from the bottom. Bring to a simmer for 2 minutes. Stir in grated parmesan cheese until melted and velvety.
- Toss Pasta & Fold Salmon: Add fresh baby spinach and drained penne into the simmering sauce. Toss for 60 seconds until spinach is wilted and sauce clings to the penne. Gently fold in the flaked salmon pieces and lemon juice. Garnish with torn basil and shaved parmesan. Serve immediately!
520Calories
40gProtein
26gTotal Fat
46gCarbs
3gFiber
610mgSodium
Elena’s Chef Pro-Tip
Chef Secret:
Flake your seared salmon into LARGE, generous chunks—about 1 inch across! Avoid shredding the fish finely with forks, as aggressive tossing will disintegrate the salmon into paste. Large tender flakes retain their succulent juiciness and look stunning against the golden penne.