---
title: Pasta Primavera with Salmon
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pasta-primavera-with-salmon-6239d668f2907366e3480263
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Fish
tags:
  - American
  - Pasta
  - Seafood
  - Dinner
  - Quick
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some loved the creamy pasta sauce, while others found it bland; consider adding extra herbs or lemon for more zing.
  - theme: Ease of prep
    text: Instructions were easy to follow, though a few found the roasting steps confusing at first.
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Pastas/pasta-primavera-with-salmon.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Halve, core, and thinly slice @bell pepper{1%unit}. Trim and halve @zucchini{1%unit} lengthwise; slice crosswise into ½-inch-thick half-moons. Finely chop @chives{1%tbsp}. Zest and quarter @lemon{1%unit}.

Toss bell pepper and zucchini on a #baking sheet{} with a drizzle of @olive oil{1%tbsp}, @salt{½%tsp}, and @black pepper{¼%tsp}. Roast on top rack ~{7%minutes} until slightly softened.

Once water is boiling, add @penne pasta{8%oz} to pot. Cook, stirring occasionally, until al dente ~{9%minutes}. Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for next step.)

Pat @salmon fillets{2%unit} dry with paper towels; season all over with salt and pepper. Remove baking sheet from oven; carefully push veggies to one side. Lightly oil empty side of sheet; add salmon fillets, skin sides down. Roast on top rack until salmon fillets are cooked through and veggies are lightly browned and tender ~{8%minutes}.

Heat a drizzle of olive oil in pot used for pasta over medium heat. Add @italian seasoning{1%tsp}; cook, stirring, ~{30%seconds}. Whisk in @cheese roux concentrate{1%unit} and 1 cup reserved pasta cooking water. Cook, whisking, until slightly thickened ~{2%minutes}. Reduce heat to medium low and whisk in @cream cheese{2%oz} until smooth.

Add drained penne pasta, @peas{1%cup}, half the @parmesan cheese{2%tbsp}, half the lemon zest, @butter{1%tbsp}, and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne pasta is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like.

Divide penne pasta between plates. Top with salmon fillets, chives, and remaining parmesan cheese. Serve with any remaining lemon wedges on the side.