8ounceswhole wheat pennerigatoni, or similar pasta
4clovesgarlicminced (about 1 1/2 tablespoons)
1/4teaspoonred pepper flakes
1/4cupwhite wine or low sodium chicken broth or vegetable broth
Zest of 1 lemon
1/2cupoil-packed sun-dried tomatoesdrained and chopped
1/2cupchopped fresh basilplus additional for serving
1/3cupfreshly shredded Parmesan cheeseplus additional for serving
Place a rack in the center of your oven and preheat the oven to 375 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.
Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice (you’ll need the zest of ½ lemon later on, so be sure to plan accordingly). Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
Bake the salmon for 14 to 18 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.
Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.
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.
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.
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 ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Add the wine, lemon zest, and remaining ¼ cup lemon juice. Bring to a simmer. Simmers gently for 2 minutes, adjusting the heat as needed.
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.
Stir in the sun-dried tomatoes, basil, and parmesan.
Last, gently stir in the flaked salmon, heating just until warmed through. Enjoy immediately, with a sprinkle of extra Parmesan and basil.
*You can also swap the 1 pound salmon fillet with four, 4-ounce fillets. Arrange them side-by-side in the baking dish. Start checking the fish for doneness at the 8-minute mark, then adjust accordingly.
TO STORE: This dish is best enjoyed the day it is made, but it can be refrigerated in an airtight storage container for up to 2 days.
TO REHEAT: Very gently rewarm leftovers on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The sauce may separate a little once thawed, but it will taste delicious.