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Creamy Tomato Salmon Pasta Recipe

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3.9 from 82 reviews

This creamy tomato salmon pasta recipe combines perfectly seared salmon with a luscious tomato cream sauce, fresh baby spinach, grape tomatoes, and zesty lemon accents. Ready in just 25 minutes, it’s a quick and satisfying meal ideal for weeknight dinners or casual gatherings.

Ingredients

Pasta

  • ½ lb cooked spaghetti noodles (or linguine)

Salmon and Seasoning

  • ½ lb salmon fillet
  • ½ tsp salt, plus more to taste
  • Black pepper, to taste
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice

Sauce and Vegetables

  • 3 garlic cloves, minced
  • 1 Tbsp olive oil (plus 1 additional Tbsp later)
  • 1 Tbsp salted butter
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 2 cups baby spinach
  • 1 cup grape tomatoes, sliced in half
  • ½ cup grated parmesan cheese (fresh preferred)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add ½ lb spaghetti noodles and cook according to package instructions until al dente. Drain the pasta and set aside.
  2. Prepare Salmon: Season the ½ lb salmon fillet with salt and black pepper. If the fillet is too large, slice it to fit into your pan.
  3. Sear Salmon: Heat 1 Tbsp butter and 1 Tbsp olive oil in a large pan over medium-high heat. Once hot, place the salmon skin-side up and sear for 2-4 minutes. Flip and sear for another 2-4 minutes until the fish is opaque and cooked through.
  4. Flake Salmon: Remove the salmon from the pan and place on a plate. Using two forks, gently flake the salmon into large chunks, removing the skin. Set aside.
  5. Sauté Garlic and Reduce Broth: Add another 1 Tbsp olive oil to the pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in ½ cup chicken broth, scraping the bottom of the pan to loosen any browned bits. Let the broth reduce for 4-5 minutes.
  6. Add Cream and Vegetables: Stir in 1 cup heavy cream, 2 cups baby spinach, 1 cup grape tomatoes, ½ cup grated parmesan cheese, 2 Tbsp lemon zest, and ½ tsp salt. Cook for 1 minute to allow the spinach to soften.
  7. Combine Pasta and Salmon: Remove the pan from heat. Add the cooked pasta and flaked salmon to the sauce.
  8. Toss and Serve: Gently toss all ingredients together until well combined. Sprinkle with additional parmesan cheese if desired.
  9. Final Touch: Plate the pasta and drizzle with freshly squeezed lemon juice and a little olive oil. Season with salt and pepper to taste, then serve immediately.

Notes

  • Use fresh parmesan cheese for the best flavor and texture in the sauce.
  • If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
  • Make sure not to overcook the salmon to keep it tender and moist.
  • You can swap spaghetti for linguine or fettuccine based on preference.
  • Leftovers can be refrigerated for up to 2 days; reheat gently to avoid breaking the cream sauce.

Find it online: https://recipethrive.com/creamy-tomato-salmon-pasta-recipe/