Salmon Pasta

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  1 lbs Salmon
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Lemon Juice, Fresh
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  1 tsp 1 teaspoon kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  8 oz Pasta, Penne, White, Dry
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  2 tbsp Unsalted Butter
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  1 Shallot(30g)
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  4 Garlic(12g)
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  0.3 tsp Red pepper flakes
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  Zest of 1 lemon
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  0.5 cup Tomatoes, Sun-Dried, Packed In Oil
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  0.5 cup Basil, Fresh
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the penne and cook to al dente according to package instructions (8–12 minutes). Reserve 1/2 cup of pasta cooking water, then drain and set aside.
2. 2While the pasta cooks, pat the salmon dry with paper towels. Drizzle with olive oil and fresh lemon juice, then season evenly with salt and pepper. Place skin-side down in a shallow skillet over medium-high heat. Cook 10–12 minutes until the internal temperature reaches 145°F on an instant-read thermometer and the flesh flakes easily with a fork. Remove to a cutting board and let rest 5 minutes, then break into bite-sized pieces, discarding the skin.
3. 3In a large, deep skillet, melt the butter with the remaining olive oil over medium-low heat. Add the diced shallot and cook 3–4 minutes until beginning to soften. Add the minced garlic and cook 30 seconds until fragrant, then stir in the red pepper flakes and season with salt and pepper.
4. 4Add the fresh lemon juice and lemon zest to the skillet. Bring to a gentle simmer over medium heat and cook 2 minutes, stirring occasionally, until the flavors meld.
5. 5Add the cooked penne to the skillet and toss constantly over medium heat for 1–2 minutes until the noodles are evenly coated with sauce. If the sauce becomes too thick, splash in reserved pasta cooking water a little at a time.
6. 6Stir in the sun-dried tomatoes, fresh basil, and grated Parmesan. Gently fold in the flaked salmon and cook 1–2 minutes over low heat just until warmed through—do not overstir or the salmon will break apart.
7. 7Divide the pasta evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate up to 4 days.