Salmon and Ricotta Pasta

Image of Paola van der Hulst
Rated 4.0 based on 5 customer reviews
Salmon and Ricotta Pasta
Salmon and Ricotta Pasta
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Ingredients

  • Salmon
  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon zest
  • 2 garlic cloves, grated
  • salt and freshly ground black 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
  • ¼ cup ricotta cheese
  • 2 lemon wedges

Directions

  1. Preheat oven to 400°F (210°C). Lightly oil a sheet of aluminum foil about twice the size of your salmon filets.
  2. Mix olive oil, 1 teaspoon lemon zest, and and 2 cloves garlic together in a bowl; season with salt and pepper.
  3. 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.
  4. Bake in preheated oven until fish flakes easily with a fork, 16 to 20 minutes.
  5. 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.
  6. 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.
  7. Stir cooked penne with the butter sauce. Flake salmon and stir with the penne; top with ricotta cheese and stir. Serve with lemon wedges.
Mealthy tip:

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!

Reviews

4.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Anthony Cohen

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.

Image of Jenny J

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.

Image of Sarah Gray

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.

Image of Caro Hodgin

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.

Image of Jacqulyne de Jardins

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.