Pasta with Salmon in a Creamy Tomato Sauce

Appetizing pasta with salmon in a velvety cream sauce with spinach and cherry tomatoes. The salmon is seared until golden, then tossed with spaghetti and a delicate sauce enriched with Parmesan, dried dill and oregano. A simple, restaurant-style dinner in half an hour.

Ingredients

• Spaghetti — 11.3 oz | 320 g
• Salmon fillet, skinless — 14.1 oz | 400 g
• Garlic powder — 1 tsp | 1 tsp
• Dried dill — 1 tsp | 1 tsp
• Black pepper — to taste
• Salt — to taste
• Olive oil — 1 tbsp | 15 ml
• Butter — 1.1 oz | 30 g
• Yellow onion — 1 small onion
• Garlic — 2 cloves
• Cherry tomatoes — 7 oz | 200 g
• Sugar — a pinch (about 1/2 tsp | 2 g)
• Fresh spinach — 3.5 oz | 100 g
• Heavy cream, 20–25% — 3/4 cup | 200 ml
• Dried oregano — 1/2 tsp | 1/2 tsp
• Parmesan, grated — 1.4 oz | 40 g
• Water and salt for cooking the pasta

Step-by-step recipe

1. Cut the salmon fillet into bite-size pieces. Season with garlic powder, dill, black pepper and a little salt.
2. Heat a skillet with the olive oil over medium heat. Sear the salmon for 2–3 minutes per side until golden. Transfer to a plate.
3. In the same skillet, melt the butter. Add the finely chopped onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the halved cherry tomatoes and a pinch of sugar, then cook for 3–4 minutes until softened and juicy.
5. Add the spinach and cook until just wilted. Pour in the cream, season with salt, pepper and oregano, add the grated Parmesan and warm through until lightly thickened.
6. Cook the spaghetti in a large pot of salted water until al dente, following the package directions. Reserve 1 cup of the pasta water.
7. Add the spaghetti to the skillet with the sauce and toss, adding a little pasta water if needed for a perfectly silky texture.
8. Top with the seared salmon, gently toss or leave the pieces whole. Serve immediately, with extra Parmesan if desired.

Nutritional value per serving

Calories	≈ 735 kcal
Protein	≈ 39 g
Fat	≈ 34 g
Carbohydrates	≈ 65 g
Fiber	≈ 4 g
Sodium	≈ 800 mg

Tips and variations

• To keep the salmon juicy, do not overcook it: remove it as soon as the center is no longer translucent.
• If the sauce becomes too thick, add a little pasta water — the starch gives it a silky finish.
• Spinach can be replaced with baby kale or arugula (add at the very end).
• No Parmesan? Use Pecorino or another firm cheese with a bold flavor.
• For a brighter finish, add a pinch of lemon zest when serving.

FAQ

How do you keep salmon from drying out in the skillet?

Cook over medium heat for 2–3 minutes per side until lightly browned, and remove it as soon as the flesh turns opaque. Return it to the sauce only briefly to warm through.

Can I use frozen spinach?

Yes. Thaw it first, squeeze out the excess moisture well, and add it to the sauce near the end so it does not thin the sauce.

What pasta works besides spaghetti?

Linguine, tagliatelle, fettuccine, or short shapes like penne and rigatoni all work beautifully — they hold the creamy sauce well.