Check out this recipe and video tutorial from Fishmonger Aury Banos

Ingredients

• 1 pound salmon fillet* I prefer cooking salmon with skin on, though you can use skinless if you prefer
• 2 tablespoons extra virgin olive oil divided
• ¼ cup plus 2 tablespoons, freshly squeezed lemon juice divided
• 1 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 8 ounces whole wheat penne rigatoni, or similar pasta
• 2 tablespoons unsalted butter
• 1 shallot finely chopped
• 4 cloves garlic minced (about 1 1/2 tablespoons)
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine or low sodium chicken broth or vegetable broth
• Zest of 1 lemon
• 1/2 cup oil-packed sun-dried tomatoes drained and chopped
• 1/2 cup chopped fresh basil plus additional for serving
• 1/3 cup freshly shredded Parmesan cheese plus additional for serving

Instructions

1. Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice (you’ll need the zest of ½ lemon later on, so be sure to plan accordingly).
2. Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Cook salmon in air fryer at 400 degrees for 15 min.
4. Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.
5. While the salmon bakes, bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.
6. While the pasta cooks, in a large, deep skillet or Dutch oven, heat the butter and remaining 1 tablespoon olive oil over medium-low heat.
7. Add the shallot and cook until beginning to soften, about 3 minutes.
8. Add the garlic and cook 30 seconds.
9. Add the red pepper flakes and remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
10. Add the wine, lemon zest, and remaining ¼ cup lemon juice. Bring to a simmer. Simmer gently for 2 minutes, adjusting the heat as needed.
11. Stir in the noodles. Toss the noodles so that they become coated with garlic-lemon sauce. If at any point, the sauce becomes too thick or dry, splash in the reserved pasta water as needed.
12. Stir in the sun-dried tomatoes, basil, and parmesan.
13. Lastly, gently stir in the flaked salmon, heating just until warmed through.
14. Enjoy immediately, with a sprinkle of extra Parmesan and basil.