Creamy Lemon Salmon Pasta Primavera with Roasted Vegetables

Craving a rich pasta dish but also a bounty of vegetables? With this recipe, you don’t have to choose. Al dente penne pasta meets green peas, roasted bell pepper and zucchini, all tossed in a creamy sauce brightened with lemon and aromatic Italian herbs. Each plate is topped with tender roasted salmon and grated Parmesan for an unforgettable dinner.

This dish is perfect for a weeknight meal that feels special. The combination of roasted vegetables, creamy sauce and flaky salmon creates a balanced and satisfying plate. Ready in just 30 minutes, it’s a great way to enjoy a restaurant-quality meal at home.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, place diced zucchini and bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 15-20 minutes until tender and lightly browned.
3. Season salmon fillet with salt, pepper and a pinch of Italian seasoning. Place on a separate baking sheet and roast for 12-15 minutes or until cooked through and flaky.
4. In a large skillet over medium heat, combine cream cheese, cheese roux concentrate and 1/4 cup reserved pasta water. Whisk until smooth. Add lemon juice (from half the lemon), Italian seasoning and peas. Cook for 2 minutes, stirring.
5. Add cooked pasta and roasted vegetables to the skillet. Toss to coat in the sauce. If needed, add more pasta water to reach desired consistency. Stir in half the Parmesan and half the chives.
6. Divide pasta among plates. Top with flaked salmon, remaining Parmesan and chives. Serve with lemon wedges from the remaining lemon half.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli or farfalle works well in this recipe.

Can I make this dish dairy-free?

You can substitute cream cheese and Parmesan with dairy-free alternatives, but the sauce texture may vary.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.