Lemony Salmon and Pasta Recipe
Lemony Salmon and Pasta Recipe photo by Taste of Home
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Lemony Salmon and Pasta Recipe

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I served this at a small dinner party once, and it was so well received I've served it many times since. It has a zippy combination of flavors. The salmon veggies all complement each other. —Coleen Martin
TOTAL TIME: Prep: 1 hour Broil: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 1 hour Broil: 15 min.
MAKES: 8 servings


  • 1 whole garlic bulb
  • 1 tablespoon water
  • 3 tablespoons olive oil, divided
  • 5 tablespoons Cajun seasoning
  • 3 tablespoons honey
  • 1 salmon fillets (2 pounds), cut into 2-inch pieces
  • 3 plum tomatoes, quartered
  • 1 medium sweet red pepper, cut into 1/4-inch strips
  • 1 medium sweet yellow pepper, cut into 1/4-inch strips
  • 1 large red onion, sliced
  • 8 ounces uncooked penne pasta
  • 1/3 cup butter, cubed
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 to 2 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • Dash dried tarragon
  • Dash cayenne pepper
  • 1/3 cup pitted ripe olives
  • 1/4 cup sunflower kernels, toasted

Nutritional Facts

1 cup: 565 calories, 35g fat (9g saturated fat), 87mg cholesterol, 1608mg sodium, 35g carbohydrate (10g sugars, 3g fiber), 28g protein.


  1. Cut top off garlic bulb, leaving root end intact. Place cut side up in a small ungreased baking dish; drizzle water around the garlic. Slowly drizzle 1 tablespoon oil into center of bulb. Cover and bake at 350° for 50-60 minutes or until garlic is very soft. Cool for 5 minutes. Squeeze softened garlic from skins; set aside.
  2. Combine the Cajun seasoning, honey and remaining oil; spoon half over the salmon. In a bowl, combine tomatoes, peppers and onion; add remaining honey mixture and toss to coat. Place salmon and vegetables on a greased broiler pan. Broil 3-4 in. from the heat for 6-8 minutes or until fish flakes easily with a fork and vegetables are crisp-tender.
  3. Meanwhile, cook pasta according to package directions. In a saucepan, combine the first nine sauce ingredients; cook and stir until butter is melted. Drain the pasta. In a large serving bowl, gently toss pasta, lemon sauce, softened garlic, salmon and vegetables. Sprinkle with olives and sunflower kernels. Yield: 8 servings.
Originally published as Lemony Salmon and Pasta in Country August/September 2004, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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browns19fan User ID: 919833 233060
Reviewed Sep. 17, 2015

"This was fantastic! We especially liked the way the flavors of the two sauces complemented each other yet stayed separate. I substituted maple syrup for part of the honey. I broiled the veggies for 4 minutes, then added the salmon for another 4. I didn't bother with the roasted garlic, just added about 1/2 tsp of garlic powder to the Cajun sauce. I had neither olives nor sunflower kernels and didn't miss them.

We're already looking forward to the next time I serve this dish."

justpeachie in GA User ID: 4443157 153417
Reviewed May. 2, 2012

"Very tasty! Would make it again but would use a sweet onion instead and sautee it in a little bit of olive oil to soften it up before broiling it with the other vegetables. I used whole wheat rotini pasta, and my family enjoyed it very much."

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