Cookbook

Ingredients

• 1 pound salmon, fillet
• 2 tablespoons olive oil, extra-virgin, divided
• 3/8 cup lemon juice, freshly squeezed
• 1 teaspoon salt, kosher
• 1/2 teaspoon black pepper
• 8 ounces whole wheat penne, E.g. Rigatoni
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine or low sodium chicken broth or vegetable broth
• Zest of 1 lemon
• 1/2 cup oil-packed sun-dried tomatoes (drained and chopped)
• 1/2 cup chopped fresh basil (plus additional for serving)
• 1/3 cup freshly shredded Parmesan cheese (plus additional for serving)

Instructions

1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.

2. Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice (you’ll need the zest of 1/2 lemon later on, so be sure to plan accordingly). Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.

3. Bake the salmon for 10 to 12 minutes for a 1-inch fillet, until it flakes easily with a fork and reaches 145 degrees F on an instant-read thermometer. DO NOT overcook. If your salmon is thicker or thinner than 1 inch adjust the cooking time accordingly (I usually start checking it around 12 minutes, remove it a few degrees early, then cover it and let it rest to allow the carry-over cooking to finish the job). Remove to a cutting board or plate.

4. Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.

5. While the salmon bakes, bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.

6. While the pasta cooks, in a large, deep skillet or Dutch oven, heat the butter and remaining 1 tablespoon olive oil over medium-low heat.

7. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the red pepper flakes and remaining 1/2 teaspoon kosher salt and ¼ teaspoon black pepper.

8. Add the wine, lemon zest, and remaining 1/4 cup lemon juice. Bring to a simmer. Simmers gently for 2 minutes, adjusting the heat as needed.

9. Stir in the noodles. Toss the noodles so that they become coated with garlic-lemon sauce. If at any point, the sauce becomes too thick or dry, splash in the reserved pasta water as needed.

10. Stir in the sun-dried tomatoes, basil, and parmesan.

11. Last, gently stir in the flaked salmon, heating just until warmed through. Enjoy immediately, with a sprinkle of extra Parmesan and basil.