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A creamy Salmon Pasta recipe that makes for a perfect weeknight meal. This creamy and healthy pasta recipe is easy to make, delicious, and ready in just under 30 minutes.
You may also like my Tuscan Chicken Pasta and my Creamy Tomato Pasta.
This Salmon Pasta recipe is made with fresh seared salmon, spinach, sun-dried tomatoes, seasonings, garlic, and milk. Comes together in just 30 minutes or less and is a great meal for a busy night that the whole family can enjoy. Serve this pasta dish as a complete meal you can easily swap the salmon for another protein. Loaded with flavor and very simple, this salmon pasta will surely satisfy your tastebuds.
It’s one of those dishes that my kids go for seconds whenever I make it.
Recipe summary
- Quick and easy: It is so easy to make this pasta with salmon and it can be ready in just 30 minutes. Hassle-free complete meal that the whole family can enjoy.
- Delicious: You will love how tasty this salmon pasta turns out. Creamy garlic goodness with each bite.
Ingredients you will need
Below is a list, a quick visual of the ingredients you will need to make it. Full measurements are listed further down in the recipe card.
How to make creamy salmon pasta
- First, cook the pasta: according to package directions, cook pasta just until done to al dente. Drain, drizzle with a tiny bit of oil, and season with salt and pepper; Toss well, then set aside.
- Next, season the salmon: Season the salmon with salt and Italian seasoning on both sides.
- Cook the salmon: Heat the oil in a large non-stick skillet over medium heat. Add salmon and cook for 3-5 minutes, then gently flip and cook for 3-4 minutes more, or until flaky. Set aside on a plate.
- Make the Pasta: To the same preheated skillet add garlic and sun-dried tomatoes. Cook for a minute then stir in the flour. Pour the milk little by little, stirring continuously until a smooth sauce forms.
- Add the spinach and stir until wilted. Season with salt and pepper to your taste.
- Next, add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
- Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
- Finally, garnish with freshly chopped parsley and freshly ground pepper if desired.
- Serve immediately and enjoy!
Recipe notes and tips
- Salmon: I prefer you to use fresh and skinless, but you could use frozen. Salmon substitutes can be chicken breast or shrimp.
- Pasta: Use any pasta of choice. For a low-carb alternative, use lentil or chickpea pasta.
- Spinach: best to use fresh, but you may use frozen, or another option would be to use kale in place of the spinach.
- Flour: Any flour can be used to thicken the sauce. Alternatively, you can use cornstarch.
- Milk: I used skimmed milk, but any other milk would work.
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently asked questions
Salmon is one that pairs well with many seasonings. Try Italian seasoning, dill, basil, parsley, thyme, rosemary, sage, and coriander.
One would argue that baking is better than pan-frying. Salmon can be prepared either way while keeping the dish as healthy as possible. You may need to use just a tad bit more oil to pan-sear your salmon as opposed to baking. If you do not feel like cranking up your oven you can certainly pan sear your salmon which may be quicker and easier for some.
The FDA recommends that all fish be cooked at an internal temperature of 145 degrees F. Use a food thermometer if you aren’t certain whether your salmon is cooked through or not to prevent over or under-cooking your salmon.
More salmon recipes
- Easy Salmon Piccata
- Lemon Garlic Salmon
- Salmon Avocado Salad
- Salmon Florentine
- Honey Garlic Salmon
- Crispy Baked Salmon
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Creamy Salmon Pasta
Ingredients
- 8 ounces Short Pasta of Choice, or lentil pasta
- 1 tablespoon olive oil, or avocado oil
- Kosher salt and ground pepper, to taste
- 1 pound skinless salmon fillets
- 1/2 teaspoon Italian seasoning
- 3-4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon gluten-free flour, or any flour
- 1 1/2 cup skimmed milk, or any other milk
- 5 ounces fresh spinach, or frozen, strained
Instructions
- Cook the 8 ounces Short Pasta of Choice according to package directions, just until done to al dente. Drain, drizzle with a tiny bit of oil and season with salt and pepper; Toss well then set aside.
- Season the 1 pound skinless salmon fillets with Kosher salt and ground pepper and 1/2 teaspoon Italian seasoning on both sides.
- Heat the 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- Add salmon and cook for 3-5 minutes, then gently flip and cook for 3-4 minutes more, or until flaky. Set aside on a plate.
- To the same preheated skillet add 3-4 cloves garlic (minced) and 1/4 cup sun-dried tomatoes. Cook for a minute then stir in the 1 tablespoon gluten-free flour. Pour the 1 1/2 cup skimmed milk little by little, stirring continuously until a smooth sauce forms.
- Add the 5 ounces fresh spinach and stir until wilted. Season with salt and pepper to your taste.
- Add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
- Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
- Garnish with freshly chopped parsley and freshly ground pepper if desired.
- Serve immediately and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious
I didn’t have any skim milk, so I used 2 cups of Oatly Full Fat Oat milk. It was so delicious!
This recipe is so good. Thanks for the recipe.
Thanks! Glad you liked it
I made this tonight and I think it’s the best thing I have ever ate in my entire life. Job well done!
I just made this for lunch with full cream milk (one cup) and 2 spoonfuls of cream fraiche – and smoked salmon with small shell pasta and hubby said – delicious
Such an easy recipe ! Yummo
Thanks for the feedback Rosie. So glad he loved it
This was delicious! I used pulse pasta, and added a squeeze of lemon juice and a tsp of shredded parm. Husband called it ‘magnificent’ !
This was amazing! I did do an unhealthy version in that I used cream but I credit the success to the simplicity and the sun dried tomatoes. Will certainly be making it again.
Perfect!
Quick, easy and ymmy!
Thanks Rita
Can I use “SALMON IN CAN?”
Yes. Sure
Can I use oat milk?
Yes. But consistency might change a little
This a great recipie! It was a 4 star but then I added more sun dried tomatoes and Snap! I will be making this regularly. So satisfying
yay
Just curious if your recipe wants the dried sun-dried tomatoes or sun-dried in a jar?
Thanks in advance for your response.
I much prefer the jarred ones packed in oil.They are more flavorful. but either one works
Can i use almond milk???
Yes. But consistency and taste will change slightly. But yes you can
I see there is 1 gram of trans fat, can you tell me which part of the ingredients this comes from so I can see if it’s possible to eliminate it. Thank you.
Hi. I am not really sure. I will double-check on that for you.
Can this eaten as a cold dish??
yes you can
Can you use semi-skimmed milk?
yes you can
wasn’t able to get the sauce as thick as i wanted, any tips? otherwise i loved it! used chickpea pasta
Hi Molly. Which milk did you use? You might consider using a bit of cream cheese
I’m not too keen on sun-dried tomatoes. What’s a good alternative to use? Thanks
Hi Rachel. Use fresh tomatoes, or you can skip the ingredient altogether
This was so delicious! I didnt have fresh spinach so I used mixed greens and a couple spears of asparagus.
Thanks Cathy. So glad you liked it.
Looks great and healthy. Can I use tuna?
Yes you sure can