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Salmon Pasta With Sun Dried Tomatoes Recipe
Ben Carraoli

Salmon Pasta With Sun Dried Tomatoes Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.