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Salmon Pasta with Sun Dried Tomatoes Recipe | Creamy & Flavorful

I just made this salmon pasta with sun-dried tomatoes and creamy sauce, and I can’t wait to tell you how it turned out. It felt like a warm, comforting hug in a bowl rich, creamy, and full of those flavors that make you go “yum.” I love how the salmon stays tender and moist, while the sun-dried tomatoes add a punch of savory, slightly tangy depth.

If you enjoy dishes like this, you might also likeGarlic Beef and Broccoli Noodles Recipe, which combines a similar savory sauce with hearty noodles. It’s the kind of meal I’m proud to serve even on a busy weeknight. And the best part? It comes together in about 30 minutes, but tastes as decadent as something from a restaurant.

Ingredients

Here’s what you’ll need (serves about 4 people):

Salmon & Seasoning:

1 lb salmon fillets — the main protein; rich in omega-3s and gives a meaty, satisfying base.
1 tablespoon olive oil — for searing salmon and adding a little healthy fat.
¼ teaspoon salt — to season the salmon before cooking.

Cream Sauce & Veggies:

3 cloves garlic, minced — garlic provides that classic aromatic base to the sauce.
¼ cup sun-dried tomatoes (oil-packed and chopped) — these little tomato gems add concentrated tomato flavor, sweetness, and a slightly chewy texture.
5 oz fresh spinach — adds freshness, a green vegetable touch, and balances the richness of the cream. You can also try variations like Pasta with Spinach Recipe for another green-packed pasta dish.
1 cup heavy cream — gives the sauce its silky, indulgent texture.
¼ teaspoon paprika — brings a subtle warmth and color to the sauce.
⅛ teaspoon red pepper flakes (optional) — for a gentle hint of heat, if you like a little kick.

Pasta:

8 oz penne (or pasta of your choice) — penne works well because its shape captures sauce nicely, but you can use linguine, fettuccine, or bow tie too.

Note: several servings — the ingredient amounts above are designed to make enough pasta for about 4 servings.

Variations

If you want to tweak this recipe a bit, here are some good alternative ideas:

Dairy-free / lighter: Instead of heavy cream, you can whisk 2 tablespoons of cornstarch into 1 cup of milk — it thickens up nicely without too much fat.
Gluten-free: Swap penne for a gluten-free pasta of your choice (rice pasta, chickpea pasta, etc.).
Extra veggies: You can substitute or add to spinach — try Swiss chard, kale, or arugula for a different leafy green vibe.
Different fish: If you don’t have salmon, you could try this with trout — similar texture and flavor works well.
Flavor boosters: Add a splash of white wine or a squeeze of fresh lemon for brightness; or stir in some capers for a briny twist.

Cooking Time

Prep Time: ~ 10 minutes
Cooking Time: ~ 20 minutes
Total Time: ~ 30 minutes

Equipment You Need

Large skillet or frying pan — to sear the salmon and cook the sauce in one pan.
Pot for boiling pasta — to cook the penne (or other pasta) until al dente.
Sharp knife and cutting board — for chopping garlic, sun-dried tomatoes, and preparing the salmon.
Tongs or spatula — to handle and flip the salmon fillets while searing.
Wooden spoon or silicone spatula — to stir the sauce and mix pasta in smoothly.

How to Make Salmon Pasta with Sun-Dried Tomatoes Recipe

Prepare the Salmon

Start by patting the salmon dry and seasoning it lightly with salt. Heat olive oil in your skillet over medium-high heat, then place the salmon fillets flesh-side down (skin side up). Sear for about 4–5 minutes per side, until the fish flakes easily. Remove the salmon and set aside — later you’ll flake or chunk it to mix with the pasta.

Make the Cream Sauce

In the same pan (no need to wash it), add the chopped sun-dried tomatoes and minced garlic. Stir for about a minute until fragrant. Then toss in the fresh spinach and cook just until it wilts — a couple of minutes is enough.

Bring the Sauce Together

Pour in the heavy cream, then stir in paprika and red pepper flakes (if using). Let the sauce gently simmer for about a minute, stirring occasionally, until it thickens slightly and becomes creamy. Taste and season with salt if needed.

Cook the Pasta & Combine All

Meanwhile, cook the pasta in boiling salted water according to package instructions. Drain it, then add the pasta directly into the skillet with the cream sauce — toss to coat the noodles well. Flake the cooked salmon into large chunks and gently fold them into the saucy pasta so each bite gets tender salmon and creamy sauce. Warm through for another minute then remove from heat.

Additional Tips for Making This Recipe Better

I learned a few small tweaks that make the dish even better than the first time I tried it:

I always pat the salmon fillets dry thoroughly — this helps get a nice sear and avoids steaming.
I use oil-packed sun-dried tomatoes rather than dry ones — they’re softer, more flavorful, and the oil adds extra richness to the sauce.
I grate Parmesan cheese fresh instead of using pre-grated — the flavor is sharper and melts more smoothly.
I reserve a little pasta water just in case the sauce becomes too thick — a splash brings back silkiness.
I don’t overcook the salmon. I pull it out when it flakes easily, so it stays moist, and mix it in at the end just to warm it through.

How to Serve Salmon Pasta with Sun-Dried Tomatoes Recipe

This pasta is great on its own, but a few simple serving ideas elevate it further. I like to sprinkle some extra grated Parmesan over the top and add a few fresh basil or parsley leaves for a pop of color.

Serve alongside a simple green salad dressed with olive oil and lemon juice, or add a piece of garlic bread or a baguette on the side to soak up the creamy sauce. A wedge of lemon on the side is also a nice touch for anyone who wants a fresh citrusy zing.

Nutritional Information

Per serving, roughly:

Calories: ~ 637 kcal
Protein: ~ 33 g
Carbohydrates: ~ 49 g
Fat: ~ 33 g

Make Ahead and Storage

You can absolutely save leftovers — I sometimes do! If you plan to eat within a day or two, store the pasta in an airtight container and refrigerate. It will stay fresh for up to 2 days.

If you want to freeze leftovers, it’s possible — though cream-based sauces may change texture a bit. When reheating, thaw overnight (if frozen) and warm gently on stovetop (or microwave on low), stirring occasionally so the sauce recombines.

Why You’ll Love This Recipe

Here are some of the best reasons to add this salmon pasta to your regular meals:

It comes together quickly — about 30 minutes — so you don’t need hours to cook something that tastes gourmet.
It balances indulgence and nutrition: salmon adds healthy omega-3s and protein, spinach gives you greens, while pasta satisfies comfort-food cravings.
It’s versatile — you can swap pasta type, go gluten-free, lighten the cream, or even change the fish.
Flavor-packed and customizable — the sun-dried tomatoes, garlic, and optional red pepper flakes give a rich depth, and you can always tweak seasonings to your taste.
It feels like a restaurant dish but is easy enough for a cozy weeknight dinner at home.

Salmon Pasta With Sun Dried Tomatoes Recipe

Ben Carraoli