If you love salmon, this 30-minute Creamy Salmon Pasta is a must-try! The salmon and tomatoes roast in the oven while the pasta and the sauce cook, making this an easy dinner.
Everything is tossed in a creamy garlic parmesan sauce with spinach and plenty of parmesan cheese. It’s a delicious, comforting salmon pasta dinner that feels special without much effort!
Quick Look at the Recipe
- Prep Time: 10 minutes, Cook Time: 20 minutes
- Total Time: 30 minutes
- Method: Oven roasting and stovetop
- Main Ingredients: Salmon, pasta, cherry tomatoes, spinach, cream
- Flavor Profile: Savory, rich, creamy
- Ideal for: 30-minute meals, weeknight dinner
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Ingredient Notes
- Fettuccine pasta: This is my personal favorite to make this salmon pasta recipe because there is more surface area for the parmesan sauce to cling onto.
- Salmon filets: 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. Thawed if previously frozen.
- 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 goodness!
- 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
- Salmon: Atlantic salmon is the most common, but sockeye salmon is also wonderful.
- Pasta: Linguini, spaghetti, pappardelle, or a short pasta like rigatoni are all wonderful.
- Veggie add-ins: I like adding capers, asparagus, mushrooms, or zucchini.
How to Make The Best Salmon Pasta Recipe
- Roast. Preheat oven to 400°F and line a sheet pan with foil. Season salmon with olive oil, salt and pepper. To the same pan, add cherry tomatoes with olive oil, salt and pepper. Roast for 10-12 minutes until the tomatoes are blistered and the salmon is tender.
- Cook fettuccine in salted water according to package instructions. Reserve 1 cup of starchy pasta water, then drain and set aside.
- 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.
- Finish the sauce. Stir in heavy cream and simmer for 3 minutes. Add freshly grated parmesan and black pepper, stirring until thickened. Maintain a gentle simmer. Note: The parmesan provides enough salt, so additional seasoning is likely unnecessary.
- Toss to combine. Add the cooked fettuccine to the sauce, tossing until evenly coated. Stir in spinach too.
- 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
- Don’t overcook the salmon. Salmon continues to cook slightly even after it’s out of the oven, so aim for an internal temperature of 140°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.
- Use low heat for the sauce, as 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.
- Air fryer option for the salmon and tomatoes: Cook the salmon and tomatoes in the air fryer at 390°F for 8-10 minutes, until the salmon registers 140-145°F in the center. The tomatoes may be ready a little earlier.
Recipe FAQs
Can I use frozen salmon?
Thaw first for best results. Cooking frozen salmon can take more time, which messes with the texture (it will be tougher).
Do I have to remove the salmon skin?
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.
Can I use milk instead of heavy cream?
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.
What can I do if my sauce is not thick enough?
Add a little more heavy cream and simmer for another 2-3 minutes over low or medium-low heat.
Storage and Reheating
Storage: Divide up the salmon pasta in airtight containers, and refrigerate for 2-3 days.
Reheat gently on the stovetop or in the microwave oven with a splash of cream to loosen up the sauce (it will naturally thicken in the fridge).
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
- 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.
More Weeknight Salmon Recipes
Need more easy salmon recipes? Try my easy salmon tacos recipe next!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Creamy Salmon Pasta
This creamy salmon pasta comes together in just 30 minutes! The creamy parmesan sauce is incredibly easy to make, and it's all tossed with flavorful roasted salmon, jammy oven roasted tomatoes, and baby spinach.
Servings 4 people
Calories 1047kcal
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 400°F. 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!
Video
Notes
- Grate your own cheese: Always grate a block of parmesan, as pre-grated cheese contains anti-caking agents that can make your sauce gritty.
- Find thick cuts of salmon to prevent overcooking.
- 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 sometimes cause the dairy to curdle.
- Pasta water: Save about 1 cup of starchy pasta water. Adding this at the end creates a glossy sauce that clings perfectly to the noodles.
- 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 when thawing.
- Air fryer for salmon and tomatoes: 390°F for 8-10 minutes.
- Alternatively, sear the salmon in a skillet for 4-5 minutes per side.
- Pasta: Spaghetti, linguini, pappardelle, or short pastas like rigatoni, are all great options.
- Vegetable add-ins: Asparagus, mushrooms, or zucchini.
Nutrition
Serving: 1serving | Calories: 1047kcal | Carbohydrates: 72g | Protein: 52g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 973mg | Potassium: 1088mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2732IU | Vitamin C: 16mg | Calcium: 546mg | Iron: 3mg
Tried this Recipe? Tag me on Instagram!Mention @CookingForMySoul or tag #cookingformysoul. Or leave me comment below!
rainbow dash says
This was quick, easy and delicious! At my own risk I tried freezing this. It’s not too bad reheated actually. Just add some water, microwaved 8min from frozen, stirred it up and it was ok! <3
Isty says
Excellent dish! I made the meal as written and it was amazing. I wouldn’t change a thing. Thank you!
Tania says
Thanks so much!!
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.