Ran this salmon pasta with Meyer lemon at my restaurant one night, just throwing together all the leftover bits and pieces from the past couple of nights. Sold out in less than an hour. It's deceptively light, but filling. Great summertime pasta. Serve with garlic toast and salad.


Read the full recipe after the video.

Recipe Summary

40 mins
1 hr
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Zest and juice 1 lemon; zest remaining lemon and set aside. Zest oranges, peel, then slice roughly.

  • Combine 1/2 of the orange zest and all the orange slices in small pot with chopped pineapple, pineapple and orange juices, lemon zest and juice from 1 lemon, fresh thyme, and dried pepper. Bring to a boil; reduce heat and simmer until juice is reduced by almost half. Discard pepper. Process remainder in a blender until smooth. This is the citrus reduction base for your sauce.

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  • Warm up oil in a large skillet over medium-high heat. Add leek, mushrooms, red peppers, garlic, salt, and black pepper. Saute until leeks and garlic are soft, about 5 minutes. Deglaze with white wine. Add remaining orange and lemon zest, 3/4 cup citrus reduction, and cream. Bring to a boil, and cook until reduced to desired consistency.

  • Add cooked pasta, arugula, and salmon. Toss until arugula wilts, and serve. Top with green onions and Parmesan cheese.

Cook's Notes:

Pasta works great with chicken or shrimp too. Not a fan of leeks? Shallots are a great substitute.

If you have lots of leftover citrus reduction, freeze in ice cube tray to use later. I make double the reduction for this purpose, to reduce prep time in later dishes. It's great to use as a glaze on grilled chicken or fish, as well as in dressings and sauces.

Nutrition Facts

522 calories; protein 14.5g; carbohydrates 48g; fat 31.6g; cholesterol 101.1mg; sodium 146.7mg. Full Nutrition