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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 1016kcal
- 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
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!
- 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.
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