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Lemony Salmon and Pasta

 Lemony Salmon and Pasta
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
8 ServingsPrep: 1 hour Broil: 15 min.


  • 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

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Lemony Salmon and Pasta (continued)


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 565 calories, 35 g fat (9 g saturated fat), 87 mg cholesterol, 1,608 mg sodium, 35 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.