Easy & Creamy Salmon Pasta with Spinach and Sun-Dried Tomatoes: Your New Favorite Weeknight Dinner
Indulge in this exceptionally easy and intensely flavorful creamy salmon pasta, a dish that brings gourmet restaurant quality right to your kitchen. Loaded with tender, flaky salmon morsels, vibrant spinach, savory sun-dried tomatoes, and perfectly cooked pasta, all enveloped in a rich, velvety Parmesan cream sauce, this recipe is a true showstopper. It’s designed for busy weeknights, coming together in under 40 minutes, yet tastes like you’ve spent hours perfecting it. Prepare to impress your family and friends with this hearty, filling, and utterly satisfying meal.
Why This Creamy Salmon Pasta Recipe is a Must-Try
This salmon pasta recipe isn’t just simple and straightforward; it’s bursting with incredible flavor that will make it a regular in your dinner rotation. The secret lies in the harmonious blend of sun-dried tomatoes, fresh garlic, and a luxurious Parmesan cream sauce that perfectly complements the delicate flakiness of the salmon. We are huge fans of salmon here, and when you combine it with pasta, it creates a meal that truly sings.
What makes this dish so exceptional? First, its speed and convenience. You can have a restaurant-quality meal on the table in approximately 40 minutes from start to finish, making it an ideal choice for busy weeknights when you crave something special without the fuss. Second, it offers the best of both worlds: it’s hearty and filling enough to satisfy even the biggest appetites, yet the salmon keeps it feeling light and elegant. The tender salmon cubes provide a rich source of protein and omega-3s, while the pasta adds comforting carbs and the spinach offers essential nutrients. This dish truly has it all – let’s dive into making it!
Essential Ingredients for Your Creamy Salmon Pasta
Crafting this delicious salmon pasta requires a handful of fresh, high-quality ingredients that come together to create a symphony of flavors and textures. You’ll find all precise measurements and detailed instructions in the printable recipe card at the very end of this post. For now, let’s explore the key components that make this dish so special.
Ingredient Breakdown & Expert Substitution Tips
Understanding each ingredient’s role and potential alternatives can help you customize this creamy salmon pasta to your liking and ensure consistent delicious results every time.
SALMON – For the best results and even cooking, I highly recommend using center-cut salmon. This cut allows you to easily cube the salmon into uniform pieces, ensuring that every morsel cooks at the same rate and achieves that perfect tender flakiness. Always make sure your salmon is completely thawed before seasoning and cooking. This prevents the seasonings from slipping off and promotes better browning. While fresh salmon is always ideal, high-quality frozen salmon, properly thawed, works wonderfully too. Look for salmon with vibrant color and firm flesh for the best flavor and texture.
SAUCE – The foundation of our incredibly rich and smooth sauce is built with half and half, freshly grated Parmesan cheese, and a touch of all-purpose flour. I strongly recommend sticking to half and half for its perfect balance of richness and lightness; it delivers a creamy texture without being overly heavy. If half and half isn’t available, you can easily create your own substitute by combining equal parts heavy cream and whole milk. The flour acts as a gentle thickener, giving the sauce its luscious body, while the Parmesan cheese infuses it with a deep, savory, umami flavor. For the best results, use freshly grated Parmesan; pre-grated varieties often contain anti-caking agents that can make the sauce gritty.
PASTA – While we opted for classic spaghetti in this recipe, one of its beauties is its versatility with pasta shapes. Feel free to substitute with your favorite pasta. Long strands like angel hair, fettuccine, or linguine work beautifully, catching the creamy sauce in every bite. Shorter shapes such as bowtie (farfalle), penne, or rigatoni are also excellent choices, providing a different textural experience and ensuring the sauce clings wonderfully to each piece. Whatever you choose, remember to cook your pasta al dente – firm to the bite – as it will continue to cook slightly when tossed with the hot sauce.
SUN-DRIED TOMATOES & SPINACH – These two ingredients are vital for adding layers of flavor and color. Sun-dried tomatoes contribute a concentrated, sweet-tart intensity that beautifully cuts through the richness of the cream sauce. Use oil-packed sun-dried tomatoes for the best flavor and texture; a quick chop is all they need. Fresh spinach wilts down quickly, adding a touch of vibrant green, a subtle earthy note, and a healthy boost of vitamins and minerals. Feel free to adjust the amount of spinach to your preference – more is always a good idea!
SEASONINGS – Our simple yet effective seasoning blend includes garlic salt, Old Bay seasoning, and black pepper. Garlic salt provides a convenient combination of salt and garlic flavor, while Old Bay adds a distinctive, savory, and slightly spicy kick that perfectly complements seafood. Don’t underestimate the power of freshly ground black pepper to enhance all the other flavors.
Step-by-Step: How to Prepare Delicious Creamy Salmon Pasta
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this incredible recipe. For a quick reference, you can Jump to Recipe to access the printable version, complete with precise measurements and comprehensive instructions, located at the bottom of this page.
- Begin by preparing your salmon. Carefully cut the thawed center-cut salmon into uniform 1-inch cubes. This ensures that each piece cooks evenly and remains tender.
- In a medium-sized bowl, combine your seasonings: garlic salt, Old Bay seasoning, and black pepper. Drizzle in the olive oil and whisk everything together until well combined. This creates a flavorful coating for the salmon.
- Add the cubed salmon to the bowl with the seasoning mixture. Gently toss the salmon cubes until they are thoroughly coated on all sides. Allow the salmon to marinate briefly while you prepare your skillet for cooking.
Seasoned salmon cubes marinating in a bowl, ready for cooking. - Melt the unsalted butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter is melted and slightly shimmering, add the seasoned salmon cubes to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook the salmon for 3-4 minutes per side, or until each side is beautifully browned and the salmon is cooked through and flaky. Remove the cooked salmon from the skillet and transfer it to a plate lined with paper towels to drain any excess fat. Set aside.
Perfectly browned and cooked salmon cubes in the skillet. - With the same skillet (no need to clean it, the leftover bits add flavor!), reduce the heat to medium-low. Pour the half and half into the skillet, scraping up any browned bits from the bottom of the pan as you stir.
- Gradually whisk in the all-purpose flour until no lumps remain. This will help thicken your sauce. Next, add the grated Parmesan cheese, continuing to whisk until the cheese is fully melted and incorporated into the sauce. Bring the sauce to a gentle boil, then reduce heat to a simmer, allowing it to thicken slightly.
Whisking flour into the half and half and butter in the skillet to create a smooth sauce base. - Stir in the sun-dried tomatoes, ensuring they are evenly distributed throughout the creamy sauce. Bring the sauce back to a gentle boil for a moment, allowing the flavors to meld beautifully.
Sun-dried tomatoes added to the simmering cream sauce. - Add the fresh spinach leaves to the skillet. Stir continuously until the spinach begins to wilt and turn a vibrant green, which should only take a couple of minutes. The heat from the sauce will quickly cook the spinach.
Fresh spinach leaves wilting into the creamy sauce. - Finally, add the cooked spaghetti noodles (or your pasta of choice) and the reserved cooked salmon chunks back into the skillet with the sauce. Gently toss everything together until the pasta and salmon are thoroughly coated in the creamy sauce and heated through. Serve immediately and enjoy!
The complete salmon pasta dish, tossed in creamy sauce, in the skillet.
Frequently Asked Questions & Expert Tips for Perfect Salmon Pasta
To store leftover creamy salmon pasta, allow it to cool completely to room temperature before transferring it to an airtight container. Keep the container in the refrigerator for up to 3 days. When reheating, the stovetop is generally preferred over the microwave to prevent the salmon from drying out and to help the sauce maintain its creamy texture. Reheat over low heat, stirring very often, until warmed through. If using a microwave, reheat in short bursts (30-60 seconds) and stir between each burst. I would not recommend freezing this dish due to the dairy content in the sauce, which can separate and become grainy upon thawing and reheating.
Absolutely! High-quality frozen salmon works perfectly well for this recipe. Just be sure to thaw it completely before you begin preparing it. Pat the salmon dry with paper towels after thawing to ensure it browns nicely in the skillet and the seasonings adhere properly.
Old Bay seasoning provides a unique, savory, and slightly spicy flavor that pairs wonderfully with seafood. If you don’t have it, you can substitute with a pinch of cayenne pepper, smoked paprika, or a generic seafood seasoning blend. Alternatively, a combination of garlic powder, onion powder, and a touch of dried thyme or oregano can also work in a pinch.
If your sauce is too thin, you can simmer it for a few extra minutes, allowing more liquid to evaporate. If it’s still too thin, mix a teaspoon of flour or cornstarch with an equal amount of cold water to create a slurry, then gradually whisk it into the simmering sauce until it reaches your desired consistency. If your sauce is too thick, simply whisk in a splash more half and half (or milk/cream) or a little reserved pasta water until it thins to your preference.
Delightful Serving Suggestions
This creamy salmon pasta is a complete meal on its own, but it truly shines when paired with a few simple accompaniments. For an extra touch of indulgence, serve it with a hunk of warm, crusty bread or, even better, homemade garlic bread to soak up every last drop of that incredible sauce. A fresh, crisp dinner salad with a light vinaigrette dressing offers a refreshing contrast to the richness of the pasta. Enjoy this dish warm straight from the pan, with an optional generous sprinkle of extra Parmesan cheese over the top. If you appreciate a little heat, a dash of red pepper flakes adds a wonderful zesty kick. Consider a light-bodied white wine like a Pinot Grigio or Sauvignon Blanc to complement the flavors.
More Irresistible Pasta Recipes to Explore
If you loved this creamy salmon pasta, you’ll be thrilled to discover more of our favorite pasta dishes that are just as easy and flavorful. From light seafood options to rich, comforting classics, there’s a pasta recipe for every craving:
- Easy Shrimp Pasta
- Succulent Scallop Pasta
- Classic Shrimp Scampi Pasta
- Simple Garlic Butter Pasta
- Creamy Chicken Alfredo
I absolutely adore sharing my passion for baking and cooking, along with all my kitchen experiences, with each and every one of you! It can be challenging to remember to check back daily for new recipes, which is why I offer a convenient newsletter every time a new recipe is posted. Simply subscribe here and start receiving your free daily recipes directly in your inbox!
Creamy Salmon Pasta
IMPORTANT – There are often Frequently Asked Questions and Expert Tips within the blog post that you may find incredibly helpful. Simply scroll back up to read them for additional insights and troubleshooting advice!
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Ingredients
- 1.25 pounds center cut salmon
- 2 teaspoons garlic salt
- 2 teaspoons Old Bay seasoning
- 1 teaspoon black pepper
- 1 ½ Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 1 ½ cups half and half
- 1 Tablespoon all purpose flour
- ¼ cup grated parmesan cheese
- ¼ cup sun dried tomatoes
- 1 cup raw spinach leaves
- 8 ounces spaghetti cooked al dente
Things You’ll Need
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Chef’s knife
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Large heavy bottomed skillet
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Whisk
Before You Begin
- I prefer to use center-cut salmon so my cubes are all evenly sized. That also means they cook at the same rate in the pan. You’ll want your salmon to be thawed completely that way the seasonings don’t slip off as it cooks.
- We used spaghetti, but you can easily substitute with your favorite pasta here. Angel hair, fettuccine, linguine, bowtie, penne… they’re all good!
- For the creamiest sauce, ensure your half and half (or milk/cream substitute) is at room temperature before adding it to the skillet. This helps prevent curdling and ensures a smoother consistency.
- Consider reserving about half a cup of pasta water before draining. This starchy water can be a lifesaver if your sauce becomes too thick, helping to thin it out while adding flavor and helping the sauce cling to the pasta.
Instructions
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Cut salmon into uniform 1-inch cubes.1.25 pounds center cut salmon
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In a medium bowl, combine garlic salt, Old Bay seasoning, and black pepper with olive oil. Whisk well.2 teaspoons garlic salt, 2 teaspoons Old Bay seasoning, 1 teaspoon black pepper, 1 1/2 Tablespoons olive oil
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Add the cubed salmon to the bowl and toss gently to ensure each piece is fully coated with the seasoning mix.
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Melt butter in a large skillet over medium-high heat. Add salmon cubes and cook for 3-4 minutes per side, or until nicely browned and cooked through. Remove salmon to a paper towel-lined plate.3 Tablespoons unsalted butter
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Pour half and half into the same skillet, scraping up any delicious browned bits from the bottom of the pan.1 1/2 cups half and half
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Whisk in the all-purpose flour until smooth, then add the grated Parmesan cheese, continuing to whisk until melted and integrated. Bring the sauce to a gentle boil, then reduce heat to a simmer to thicken.1 Tablespoon all purpose flour, 1/4 cup grated parmesan cheese
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Stir in the sun-dried tomatoes and bring the sauce back to a gentle boil for a moment to allow flavors to combine.1/4 cup sun dried tomatoes
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Add the raw spinach leaves to the sauce and stir until they begin to wilt, about 1-2 minutes.1 cup raw spinach leaves
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Finally, add the cooked spaghetti noodles and the reserved salmon chunks to the skillet. Gently toss everything together until fully combined and heated through. Serve immediately.8 ounces spaghetti
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring very often until warmed through. You can pop it in the microwave as well but reheating salmon in the microwave often dries it out. I would not recommend freezing this dish due to the dairy content in the sauce.
- To enhance the flavor of your sauce, consider adding a pinch of freshly grated nutmeg along with the Parmesan cheese. It subtly deepens the creamy notes.
- For a touch of freshness, garnish each serving with a sprinkle of fresh chopped parsley or basil just before serving.
- If you prefer a lighter sauce, you can reduce the amount of flour or even omit it if you’re comfortable with a slightly thinner consistency. Some people prefer to thicken with a little cream cheese stirred in at the end for extra tang and richness.
- Always taste and adjust seasonings before serving. You might want a little more garlic salt, black pepper, or even a squeeze of lemon juice to brighten the flavors.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.