Go Back
+ servings
a pot with salmon, roasted tomatoes, spinach, and pasta
Print Recipe
5 from 12 votes

Creamy Salmon Pasta

This creamy salmon pasta comes together in 30 minutes! It's comforting, delicious, creamy and perfect for weeknights. Made with roasted salmon, spinach, tomatoes, and a creamy parmesan sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 1016kcal
Author: Tania

Equipment

Ingredients

  • 0.75 pounds fettuccine pasta
  • 1 pound fresh salmon fillet
  • 1 ½ cups cherry tomatoes
  • 1 cup baby spinach leaves, packed plus more if desired
  • Kosher salt
  • Ground black pepper
  • Olive oil
  • Freshly grated parmesan cheese for garnish

Creamy Sauce

  • 4 tablespoons unsalted butter
  • 3 cloves fresh garlic, minced
  • 1 cup heavy cream plus more to taste
  • 2 cups freshly grated parmesan cheese
  • Ground black pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil. Set aside.
  • Cook the fettuccine according to package directions in a pot of generously salted water. Drain and set aside.
  • Roast salmon and tomatoes: Place the salmon fillet (skin-on is fine) 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. Roast at 400 degrees F for 10-12 minutes, or until the salmon is fully cooked and the tomatoes are a bit blistered. Remove from oven. Flake the salmon with a fork (discard the skin). Set aside.
  • Make the creamy sauce: Meanwhile, melt butter on a large skillet and add the minced garlic over medium heat. Cook for 1-2 minutes or until fragrant. Then, add the heavy cream and bring to a light simmer. Add the freshly grated parmesan cheese and a few grinds of black pepper. Simmer on low heat until melted and incorporated, stirring often. If too thick, add more cream as needed.
  • Toss the cooked fettuccine into the simmering sauce. Add the spinach and toss a few more times until wilted. Add the cooked salmon and tomatoes, and combine.
  • Garnish with grated parmesan cheese. Serve immediately. Enjoy!

Notes

  • Use freshly grated parmesan cheese (use a box grater). Pre-bagged shredded cheese comes with added starches that make it hard to melt.
  • Shortcuts: Save 15 minutes by using smoked salmon and diced tomatoes. There’s no need to roast the smoked salmon and tomatoes - simply toss into the simmering sauce for a few minutes.
  • Air fryer method for the salmon and tomatoes: Instead of baking, you can also air fry at 400 degrees for 8-10 minutes.
  • Prep ahead tips: Roast the salmon and tomatoes the day before and refrigerate. Pre-grate the parmesan cheese up to 3 days in advance and refrigerate in a container.
  • Storing and reheating: Refrigerate in an airtight container for up to 3 days. Reheat in the microwave oven until warm.
 
Substitutions and variations:
  • Pasta: Try spaghetti, bucatini, pappardelle, penne, rotini.
  • Fresh salmon: Smoked salmon (do not roast, toss directly into the pasta). Canned salmon works too, but I am personally not a huge fan of it.
  • Cherry tomatoes: Use diced roma tomatoes instead, but don’t roast them. Simply toss it into the pasta.
  • My favorite add-ons: Mushrooms, Italian parsley, sun dried tomatoes, basil, asparagus, capers.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1serving | Calories: 1016kcal | Carbohydrates: 72g | Protein: 52g | Fat: 58g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 973mg | Potassium: 1088mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2732IU | Vitamin C: 16mg | Calcium: 546mg | Iron: 3mg