Creamy Tomato Salmon Pasta Recipe

Ben Carraoli

Creamy Tomato Salmon Pasta Recipe

I recently tried making this creamy tomato salmon pasta, 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.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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

Notes

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.