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