Do Share Recipe

Creamy Tomato Salmon Pasta Recipe | Rich, Quick & Flavorful

I recently tried making this creamy tomato salmon pasta recipe, and wow—it instantly became one of my favorite weeknight dinners! The combination of tender salmon chunks, a luscious tomato-cream sauce, and perfectly cooked pasta is just irresistible. I love how it’s quick, easy, and still feels indulgent without being too heavy.

Even better, you can sneak in some vegetables like courgetti without anyone noticing. Let me walk you through exactly how I make this dish so it’s always a hit at my table. You can also enjoy similar flavors in the Salsa Verde Chicken and Rice Recipe for a different protein option.

Ingredients for Creamy Tomato Salmon Pasta

Here’s everything you’ll need to make this creamy tomato salmon pasta perfectly. I’ve included tips for why certain ingredients work best.

Salmon fillets – about 3 medium fillets; skin-on or skinless works, but skin-on keeps the fish moist while cooking.
Spaghetti – 300g; fresh or dried pasta is fine, but fresh cooks faster.
Courgetti (zoodles) – 2 medium courgettes spiralized; adds extra veggies and texture.
Olive oil – 1 tbsp; for frying salmon and sautéing onions.
Onion – 1 medium, finely chopped; adds sweetness and depth to the sauce.
Garlic – 2 cloves, minced; gives a fragrant base for the sauce.
Tomato passata – 400g; smoother than chopped tomatoes for a silky sauce.
Tomato purée – 1 tbsp; intensifies the tomato flavor.
Thyme – 1 tsp dried; fresh thyme works beautifully too.
Sugar – ½ tsp; balances acidity in the tomato sauce.
Double cream – 100ml; makes the sauce rich and velvety.
Salt and black pepper – to taste; seasoning is key.
Parmesan cheese – freshly grated, for topping.
Fresh basil leaves – optional, for garnish.

If you enjoy creative twists on classic dishes, the Spicy Cheddar Jalapeno Cornbread Waffles Recipe can pair nicely as a fun side for weeknight dinners.

Note: Serves 4 generous portions.

Variations

You can customize this dish depending on your dietary preferences or available ingredients:

Dairy-free: Use coconut cream instead of double cream and nutritional yeast instead of Parmesan.
Low-carb: Replace spaghetti with extra courgetti or shirataki noodles.
Extra flavor: Add a pinch of smoked paprika or chili flakes to the sauce.
Protein swap: Use shrimp or white fish instead of salmon.

Cooking Time

Here’s a quick overview of the timing for this recipe:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large pot – for boiling pasta.
Large frying pan or skillet – for cooking salmon and making the sauce.
Wooden spoon – for stirring sauce without scratching your pan.
Spiralizer – optional, for making courgetti.
Colander – for draining pasta.

How to Make Creamy Tomato Salmon Pasta

Cooking this dish is straightforward, and it comes together quickly.

Step 1: Cook the Pasta

Start by boiling salted water in a large pot. Cook the spaghetti until al dente, then drain and set aside. For the last 30 seconds, add courgetti to slightly soften without losing bite.

Step 2: Cook the Salmon

Season salmon with salt and pepper. Heat olive oil in a frying pan and fry salmon skin-side down until golden, then flip and move to the side.

Step 3: Make the Sauce

In the same pan, sauté onions and garlic until soft. Add tomato passata, tomato purée, thyme, and sugar. Simmer for 3–5 minutes to thicken slightly.

Step 4: Combine Ingredients

Remove salmon skin and flake the fish into chunks. Pour in double cream, stir, then add cooked spaghetti and courgetti. Toss everything together, adding a splash of pasta water for a silky finish.

Step 5: Serve and Garnish

Plate the pasta, sprinkle with freshly grated Parmesan, and garnish with basil leaves for a vibrant, tasty presentation.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make this dish even better:

I always keep the courgetti slightly firm to add texture.
Using fresh Parmesan makes a noticeable difference in flavor.
Don’t overcook the salmon—it should be just tender and moist.
A splash of pasta water helps the sauce cling to the noodles perfectly.
For an extra creamy sauce, I sometimes add a bit more cream at the end.

How to Serve Creamy Tomato Salmon Pasta

This dish is versatile and looks as good as it tastes:

Serve in deep bowls for a cozy feel or on a flat plate for a more elegant presentation.
Garnish with fresh basil leaves and a light sprinkle of black pepper.
Pair with garlic bread or a simple green salad to complete the meal.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 520 kcal – rich but balanced for a filling dinner.
Protein: 35g – from salmon and pasta.
Carbohydrates: 45g – mostly from spaghetti.
Fat: 22g – from cream and olive oil.

Make Ahead and Storage

Refrigerating

You can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to keep the salmon moist.

Freezing

This pasta is best fresh, but you can freeze the sauce separately for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Warm gently in a pan over low heat, adding a splash of water or cream if the sauce thickens too much.

Why You’ll Love This Recipe

Here’s why I keep coming back to this creamy tomato salmon pasta:

Quick and Easy – Perfect for busy weeknights without compromising on taste.
Flavorful – Rich tomato-cream sauce and tender salmon make every bite satisfying.
Versatile – Easily adjusted for dietary needs or extra veggies.
Comforting – Cozy, indulgent, and feels like a treat.
Minimal Cleanup – One pan for the sauce keeps things simple.

This creamy tomato salmon pasta is one of those dishes that feels fancy but is actually super simple to make. It’s wholesome, comforting, and customizable—exactly the kind of recipe I love to cook and share with friends or family.

Ben Carraoli