Creamy tomato salmon pasta is filled with flavorful ingredients like tender salmon, linguini pasta noodles, grape tomatoes and spinach – all in a delicious creamy sauce.
Creamy Tomato Salmon Pasta Overview
Whether you want to serve a restaurant-quality meal date night or impress a hungry family, this simple recipe takes no time. This delicious all-in-one meal is made with linguine pasta as the base, tender flakes of salmon, tomatoes and spinach, all in a light cream sauce.
First, the salmon is pan-fried for a few minutes, then flaked with a fork. The pasta is cooked until al dente, and the sauce is made using broth, parmesan and heavy cream. Everything is tossed together in one pot, and takes less than 25 minutes to make!
Recipe Ingredients
- ½ lb cooked spaghetti noodles – or linguine
- 3 garlic cloves – minced
- 1 Tbsp olive oil
- 1 Tbsp salted butter
- ½ lb salmon fillet
- ½ cup chicken broth
- 1 cup heavy cream
- 2 cups baby spinach
- 2 Tbsp lemon zest
- ½ tsp salt
- ½ cup grated parmesan cheese – fresh parmesan works best
- 1 cup grape tomatoes – sliced in half
How To Make Creamy Salmon Pasta
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Cook ½ lb spaghetti noodles in a large pot of salted water according to package instructions until al dente. Drain and set aside.
STEP 2: Season the ½ lb salmon fillet with salt and black pepper. Slice the fish in half if it’s too big to fit in the pan.
STEP 3: Add 1 Tbsp of salted butter and 1 Tbsp of olive oil to a large pan over medium-high heat. Once the pan is hot, place the fish skin-side up and sear for 2-4 minutes. Flip over and sear another 2-4 minutes, or until fish is opaque and cooked.
STEP 4: Remove the salmon and add to a plate. Use two forks to flake the fish into large chunks and remove it from the skin. Set aside for now.
STEP 5: Add another 1 Tbsp of olive oil to the pan over medium heat along with 3 minced garlic cloves. Cook for 1 minute. Pour in the ½ cup chicken broth. Scrape down the bottom of the pan using a spatula to remove any baked-on bits. Let the broth cook for 4-5 minutes to let it reduce.
STEP 6: Now add 1 cup heavy cream. Then add 2 cups baby spinach, 1 cup grape tomatoes, ½ cup grated parmesan, 2 Tbsp lemon zest, and ½ tsp salt. Mix together. Cook for 1 minute to soften the spinach.
STEP 7: Remove the pan from the heat. Add the cooked pasta and flaked salmon. Toss everything together. Sprinkle with more grated parmesan if desired.
STEP 8: Scoop onto serving plates. Drizzle with freshly squeezed lemon juice and a bit of olive oil. Season with salt and pepper, and serve.
Recipe Tips
- Let the salmon sit at room temperature for 10-20 minutes before cooking. This will ensure the salmon cooks quicker and more evenly.
- Salmon is notorious for continuing to cook slightly after it is removed from heat, so it’s better to undercook just slightly than to overcook it.
- Cook the pasta al dente, which is soft but firm. Rinse the pasta under cold water once it’s cooked.
How To Store
- To Store – Place leftovers in an airtight container for up to 3-4 days.
- To Reheat – Place leftovers in a pan and bring the stove to medium heat. Once heated, you may want to add a splash of cream to help rejuvenate. You can also heat in the microwave for a couple of minutes.
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Creamy Tomato Salmon Pasta Recipe
Ingredients
- ½ lb cooked spaghetti noodles - or linguine
- 3 garlic cloves - minced
- 1 Tbsp olive oil
- 1 Tbsp salted butter
- ½ lb salmon fillet
- ½ cup chicken broth
- 1 cup heavy cream
- 2 cups baby spinach
- 2 Tbsp lemon zest
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ cup grated parmesan cheese - fresh parmesan works best
- 1 cup grape tomatoes - sliced in half
Instructions
- Cook ½ lb spaghetti noodles in a large pot of salted water according to package instructions until al dente. Drain and set aside.
- Season the ½ lb salmon fillet with salt and black pepper. Slice the fish in half if it's too big to fit in the pan.Add 1 Tbsp of salted butter and 1 Tbsp of olive oil to a large pan over medium high heat.
- Once the pan is hot, place the fish skin-side up and sear for 2-4 minutes. Flip over and sear another 2-4 minutes, or until fish is opaque and cooked.
- Remove the salmon and add to a plate. Use two forks to flake the fish into large chunks and remove it from the skin. Set aside for now.
- Add another 1 Tbsp of olive oil to the pan over medium heat along with 3 minced garlic cloves. Cook for 1 minute. Pour in the ½ cup chicken broth. Scrape down the bottom of the pan using a spatula to remove any baked-on bits. Let the broth cook for 4-5 minutes to let it reduce.
- Now add 1 cup heavy cream, 2 cups baby spinach, 1 cup grape tomatoes, ½ cup grated parmesan, 2 Tbsp lemon zest, and ½ tsp salt. Mix together. Cook for 1 minute to soften the spinach.
- Remove the pan from the heat. Add the cooked pasta and flaked salmon.
- Toss everything together. Sprinkle with more grated parmesan if desired.
- Scoop on to serving plates. Drizzle with freshly squeezed lemon juice and a bit of olive oil. Season with salt and pepper.
Nutrition
The nutritional information provided is an estimate and is per serving.