If you love salmon, this Creamy Salmon Pasta is a must-try! It’s an easy 30-minute weeknight recipe that keeps things simple without sacrificing flavor.
The creamy garlic parmesan sauce is incredibly simple to make, and it brings the salmon, pasta, spinach, and jammy roasted tomatoes together into the most delicious creamy pasta dish!
Quick Look: Creamy Salmon Pasta
- Prep Time: 10 minutes, Cook Time: 20 minutes
- Total Time: 30 minutes
- Method: Oven roasting for salmon and tomatoes, stovetop for pasta
- Main Ingredients: Salmon filets, pasta, cherry tomatoes, spinach, heavy cream
- Flavor Profile: Savory, rich, creamy
- Ideal for: 30-minute meals, weeknight dinner, meal prep
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Ingredient Notes
- Fettuccine pasta: This is my personal favorite to make creamy salmon pasta because there’s more surface area for the parmesan sauce to cling onto.
- Salmon filets: Thawed if previously frozen. Pick cuts that are relatively thick so they don’t dry out when cooking. Pat it dry well to ensure it roasts rather than steam.
- Cherry tomatoes: Cherry tomatoes work best, as their skin blisters in the oven, creating a sweet, caramelized, jammy texture. Regular tomatoes release too much juice and won’t roast quite as well.
- Baby spinach: Adds that pop of green and extra nutrients.
- Parmesan cheese: Grab a block to grate at home right before using.
- Heavy cream: Due to its high fat content, heavy cream is stable and creamy. Don’t use half-and-half or milk (too thin).
- Unsalted butter and minced garlic: The aromatics to build the flavors and richness of the sauce.
- Other: Olive oil, salt, pepper.
As always, ingredient quantities can be found in the recipe card below.
Substitutions and Variations
- Air fryer option for the salmon and tomatoes: Cook the salmon and tomatoes in the air fryer at 390ºF for 8-10 minutes, until the salmon registers 140-145ºF in the center. The tomatoes may be ready a little earlier.
- Use smoked salmon instead. Try my 20-minute Smoked Salmon Pasta!
- Searing: Using the method similar to my Salmon Piccata, sear the salmon in a skillet for about 5 minutes per side until golden and cooked through.
- Pasta: Linguini, spaghetti, pappardelle, or a short pasta like rigatoni or penne.
- Pasta flavor variation: To change it up, use my Creamy Lemon Pasta as the creamy pasta base instead. Just add the roasted salmon and cherry tomatoes on top!
- Veggie add-ins: I like adding capers, asparagus, mushrooms, or zucchini!
How to Make The Best Salmon Pasta Recipe
Step 1: Roast. Preheat oven to 400°F and line a sheet pan with foil. Pat dry the salmon well and place it on the sheet pan; season with olive oil, salt, pepper, and spices. Add cherry tomatoes to the same pan, tossing with olive oil, salt, and pepper. Roast for 10-12 minutes until the tomatoes are blistered and the salmon flakes easily with a fork.
Step 2: Cook fettuccine in salted water according to package instructions. Reserve 1 cup of starchy pasta water, then drain and set aside.
Step 3: Aromatics for sauce. Melt butter in a large skillet over medium heat, add garlic and cook until fragrant. Take the time to let the garlic flavors bloom, this will make the sauce taste so good! Be careful not to burn it by using medium-low heat.
Step 4: Finish the sauce. Stir in heavy cream and simmer for 3 minutes. Add freshly grated parmesan and pepper, stirring until thickened. Maintain a gentle simmer with small bubbles. Note: The parmesan provides enough salt, so additional seasoning is likely unnecessary.
Step 5: Toss. Add the cooked fettuccine to the sauce, tossing until evenly coated. Stir in spinach too.
Step 6: Bring together. Fold in the roasted tomatoes and flaked salmon. Garnish with additional parmesan and a few grinds of pepper. And there you have it, the best creamy salmon pasta!
Tips for Success
- Roast for flavor: Roasting the salmon and tomatoes builds deep, caramelized flavor, and it’s easier than searing (no oil splatters!). Line the sheet pan with foil for easy cleanup.
- Don’t overcook the salmon: Salmon continues to cook slightly even after it’s removed from the oven. Aim for an internal temperature of 140-145°F for best texture.
- How to flake salmon: Let the salmon rest for a couple of minutes after cooking, then use a fork to gently press into the thickest part. It should naturally and easily separate into tender pieces.
- The best way to grate parmesan cheese is with a box grater. You don’t need much, so it should be quick and easy.
- Low heat for the sauce. High heat will cause the sauce to break.
- Add reserved pasta water at the end! This is how you get a glossy and balanced sauce. It also helps it cling to the pasta a lot better.
Recipe FAQs
Thaw first for best results. Cooking frozen salmon can take more time, which messes with the texture (it will be tougher).
Yes, I often remove the skin after roasting to protect the fish from burning. The skin basically slides off when the salmon is cooked, so that makes it a lot easier.
No, use heavy cream for a creamy the best consistency. It’s stable due to its high fat content. Milk, or even half-and-half, will make the sauce too thin and runny.
Add a little more heavy cream and simmer for another 2-3 minutes over low or medium-low heat.
Storage and Reheating
Store in airtight containers for 2-3 days. Reheat gently on the stovetop or in the microwave oven with a splash of cream to loosen the sauce.
Can I freeze creamy salmon pasta? No, this dish contains a high dairy content which causes the sauce to separate if frozen.
What to Serve with Salmon Pasta
There are so many ways to pair this creamy salmon pasta dish! These are my favorites.
Veggies: I like to pair these Lemon Green Beans or Roasted Parmesan Asparagus since they add a fresh crunch to the meal.
Salads: A simple Lemon Arugula Salad provides a bright acidity that cuts through the richness of the cream. For a fuller salad, my Italian Chopped Salad is a great choice!
Bread: Toasted baguette to soak up the sauce, or try my Garlic Cheese Bread.
Quick tip! If you want to add a little bit of brightness, serve with a fresh squeeze of lemon juice at the end!
More Weeknight Salmon Recipes
Love creamy pastas? Try my Creamy Tomato Pasta!
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Creamy Salmon Pasta
Equipment
Ingredients
- ¾ pounds fettuccine pasta - or your favorite pasta
- 1 pound fresh salmon - if frozen, thaw before suing
- 1 ½ cups cherry tomatoes
- 1 cup baby spinach leaves - packed, plus more to taste
- Salt and pepper - to taste
- Olive oil
- Freshly grated parmesan cheese - for garnish
Creamy Parmesan Sauce
- 4 tablespoons unsalted butter
- 3 cloves minced garlic, fresh
- 1 cup heavy cream - plus more to taste
- 2 cups freshly grated parmesan cheese
- Ground black pepper - to taste
Instructions
- Preheat oven to 400ºF. Line a sheet pan with aluminum foil. Set aside.
- Cook the pasta according to package directions in a pot of generously salted water. Once ready, reserve about cup of pasta water for later. Drain and set aside.
- Prep salmon and tomatoes: Place the salmon (skin-on is fine, it will come off later) on the prepared sheet pan. Season salmon with about 1 tablespoon of olive oil, ½ teaspoon salt and ¼ teaspoon ground black pepper. On the same sheet pan, arrange the cherry tomatoes and drizzle with olive oil and a pinch of salt and pepper.
- Roast salmon and tomatoes: Roast both for 10-12 minutes, or until the salmon is fully cooked and the tomatoes are a bit blistered (press them lightly if needed). Remove from oven and let it rest for a few minutes. Using a fork, roughly flake the salmon with a fork, and discard the skin. Set aside.
- Make the creamy sauce: Meanwhile, melt butter on a large skillet and add the minced garlic over medium heat. Saute for 1-2 minutes or until fragrant. Then, add the heavy cream and bring to a very light simmer. Next, stir in freshly grated parmesan cheese and a few grinds of black pepper, and simmer gently until thickened.
- Toss pasta with sauce: Toss the cooked fettuccine into the sauce, adding a splash of reserved pasta water as needed to adjust the consistency (you will not need all the pasta water). Stir in the spinach to incorporate.
- Bring everything together: Add the cooked salmon and tomatoes, and fold them in to combine. Garnish with grated parmesan cheese. Serve immediately. Enjoy!
Notes
- Grate your own cheese: Always grate a block of parmesan yourself. Pre-grated cheese contains anti-caking agents that will make your sauce gritty.
- Salmon selection: Use thick cuts of salmon to prevent overcooking. Pat the salmon dry before roasting to ensure it roasts properly rather than steaming.
- Salmon skin: Leave the skin on during roasting to protect the fish; it will slide right off once cooked.
- How to tell when the salmon is done: Follow the roasting time, or aim for an internal temperature of 140-145°F in the center.
- Use heavy cream only. Milk or half-and-half are too thin and will result in a runny sauce.
- How to prevent the sauce from breaking: Keep at a gentle simmer on low heat. High heat can cause the dairy to curdle.
- Pasta water: Save about 1 cup of starchy pasta water before draining. Adding this at the end creates a glossy sauce that clings perfectly to the noodles.
- Combining: Toss the pasta and spinach into the sauce first, then gently fold in the flaked salmon and tomatoes at the very end to keep them intact.
- Make-ahead: This dish is excellent for meal prep and makes for high-quality leftovers.
- Storage: Keep in an airtight container in the refrigerator for 2-3 days.
- Reheating: Heat gently on the stovetop or in the microwave with a splash of cream to loosen the sauce.
- Do not freeze. The high dairy content will cause the sauce to separate and lose its texture upon thawing.
- Air fryer for salmon and tomatoes: 390°F for 8-10 minutes. Alternatively, sear the salmon in a skillet for 5 minutes per side.
- Shortcut: Use smoked salmon.
- Pasta: While fettuccine is recommended for surface area, you can use linguini, pappardelle, or short pastas like rigatoni or penne. Anything with good sauce cling.
- Vegetable add-ins: Asparagus, mushrooms, or zucchini.
- Serve with a fresh squeeze of lemon juice at the end to cut through the richness.
DW says
Yummy! My kids loved it as well!
chanel St.Clair says
This dish was so good. Im a cheese lover so i did add cream cheese it was truly creamy!!!!
Ashe says
This recipe is so good. Thanks for the recipe.
Lori says
Delicious! We all loved this recipe! My modifications: I used two fresh tomatoes and diced them, tossed them with a little olive oil, salt, pepper, and fresh basil and let them sit while everything else cooked. We used thin spaghetti because it is what we had. Otherwise I followed the recipe. It was super creamy and wonderful! Thank you for this new recipe which will hold a permanent place in our rotation of meals. And for the record – I never leave reviews but this was too good not to let others know and hopefully encourage them to try!
Tania says
Thank you for your kind words, Lori! So happy you loved the dish!
Rick says
This is a great recipe. It’s so simple to make. The only thing I did differently was to add a spritz of fresh lemon just before serving. I also substituted diced tomatoes (folded in at the end) for the cherry tomatoes (I didn’t have any on hand). I think the cherry tomatoes would have tasted amazing. My wife and daughter kept raving about it almost to the point where I thought they were messing with me. Lol, they weren’t. There’s lots of tomfoolery going on here so I have to be on my toes. Also, my wife demanded that i send her the link to your website….I complied. Thanks for the recipe!
Tania says
Thank you for the kind words, Rick! So happy to hear!!
Amanda says
This dish is incredibly delicious and comes together fairly quickly. I’ve made it a couple times now and it’s definitely a family favorite.
Tania says
Thank you, Amanda!
Heather Johnston says
Cream Salmon Pasta has earned itself a place in our meal rotation. Tonight is the second time I have made it and it was even better that the first time! I am not a Salmon lover. But the flavor of the tomatoes and parmesan help me love this dish. I had to use evaporated milk for the cream and it was a good substitute. However, I will not substitute freshly grated parmesan. People, the fresh grated parmesan is essential! Thanks for this great recipe.
Holden says
Freaking amazing. It tastes like it is from an exquisite restaurant. Will definitely make it again.
Holden says
I also added mushrooms that I baked with the tomatoes which was perfect.
Tania says
Sounds delicious!
Cristina says
Really didn’t expect for the final result to be sooo delicious! I didn’t have any spinach in the house but they were still super good. Thank you for sharing this recipe
Matthew says
This pasta was really really good. Everyone raved about it. We love how comforting it tastes. Thank u.