Salmon Pasta

This creamy salmon pasta is loaded with tender salmon morsels, spinach, sun dried tomatoes, and pasta tossed in a rich parmesan cream sauce. So easy yet so flavorful!

Why this recipe works

This salmon pasta recipe is simple and straightforward but brimming with major flavor from the sun dried tomatoes and garlic-parmesan cream sauce.

We absolutely love salmon around here, and adding pasta to the equation makes my heart sing. Hearty and filling, but light and flakey. This dish has it all. It comes together in around 40 minutes from start to finish and tastes like you got it at a nice restaurant. Let’s get it started.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – 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.

SAUCE – Half and half, parmesan cheese, and flour come together to make the sauce. I would recommend sticking to half and half in this recipe. If you don’t have half and half then you can use equal parts heavy cream and whole milk to replicate it yourself.

PASTA – We used spaghetti, but you can easily substitute with your favorite pasta here. Angel hair, fettuccine, linguine, bowtie, penne… they’re all good!

How to Make Salmon Pasta

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut salmon into cubes.
2. Combine garlic salt, Old Bay, and black pepper with olive oil in a bowl.
3. Add salmon to the bowl and toss to coat.
4. Melt butter in a skillet over medium-high heat. Add salmon cubes and cook for 3-4 minutes per side, or until nicely browned on all sides. Remove from skillet to a paper towel lined plate.
5. Add half and half to the skillet.
6. Whisk in flour and parmesan cheese. Bring to a boil.
7. Add in sun dried tomatoes and bring back to a boil.
8. Stir in the spinach leaves and cook until it begins to wilt.
9. Add cooked spaghetti noodles and salmon chunks and stir to combine, heat through.

Frequently Asked Questions & Expert Tips

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.

Serving Suggestions

Serve salmon pasta with a hunk of crusty bread (or garlic bread) on the side. It’s also great with a fresh dinner salad. Enjoy warm from the pan with an optional sprinkle of parmesan cheese. If you enjoy a little spice, add a dash of red pepper flakes on top.

More Pasta Recipes

• Shrimp Pasta
• Scallop Pasta
• Shrimp Scampi Pasta
• Garlic Butter Pasta

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