Salmon and Ricotta Pasta
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon zest
- 2 garlic cloves, grated
- salt and freshly ground pepper to taste
- 2 (5 ounce) skin-on salmon fillets
- Ricotta Pasta and Sauce:
- 2 cups penne pasta
- 2 tablespoons butter
- 2 garlic cloves, grated or run through a press
- 1 shallot, minced
- 1 teaspoon fresh lemon zest
- 1 tablespoon olive oil
- 1/4 cup ricotta cheese
- 2 lemon wedges
- Preheat oven to 400°F (210°C). Lightly oil a sheet of aluminum foil about twice the size of your salmon filets.
- Mix olive oil, 1 teaspoon lemon zest, and and 2 cloves garlic together in a bowl; season with salt and pepper.
- Place salmon onto aluminum foil with skin side down. Brush olive oil mixture over the salmon. Fold and seal foil over the fillets to envelope completely; place foil packet onto a rimmed baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 16 to 20 minutes.
- Bring a large pot of lightly salted water to a rapid boil. Cook penne pasta in boiling water until al dente, 6 to 8 minutes; drain.
- Melt butter in a skillet over medium heat. Cook 2 cloves garlic in butter until fragrant, about 1 minute; add shallot, reduce heat to medium-low, and continue to cook until golden, 3 to 5 minutes. Sprinkle 1 teaspoon lemon zest over the mixture and continue to cook for just 1 minute.
- Stir cooked penne with the butter sauce. Flake salmon and stir with the penne; top with ricotta cheese and stir. Serve with lemon wedges.
For an even quicker take on this dish, you can cook the salmon in a skillet. You will save about 10 or 15 minutes. Or if you are really short on time, you can used canned salmon; just sauté in a skillet with lemon zest and garlic until warmed and fragrant, about 2 minutes. Goat cheese would make a nice creamy substitute for the ricotta cheese. Any variety of pasta will work with this recipe; try rigatoni or spaghetti!
What others are saying
Anthony Cohen says:
Made this with canned tuna. I thought it came together nicely. Used spaghetti noodles instead of penne also. Great with the sauce. Not something I would eat regularly because of the carbs. Maybe next time I will try with zoodles.
Jenny J says:
Took out the salmon and made this vegetarian by adding broccoli and carrots. It's one of my favorite pastas, especially the ricotta sauce. So rich and decadent.
Sarah Gray says:
I liked the salmon with the ricotta sauce. I cooked the salmon in my cast iron skillet and it turned out great. I used orecchiette pasta instead of penne also.
Caro Hodgin says:
I too would skip the salmon and ricotta mixture here. I used chicken and really liked this, but I don't like fish and dairy together.
Jacqulyne de Jardins says:
Used some of our leftover penne to make this pasta dish. This one was alright. Not my favorite dish I have made, but so-so. The pasta portion of it was good. I would probably skip the salmon next time and just opt for chicken or fresh peas in this one.