This creamy salmon pasta is cooked right in the sauce: dry pasta goes straight into the skillet and soaks up the flavor of cream, cherry tomatoes, and spices. The salmon stays tender and juicy, the spinach adds a fresh note, and a little lemon juice with a shower of Parmesan brings everything into perfect balance. One main pan, minimal fuss, and maximum pleasure.
Ingredients
- Pasta — 6 oz | 170 g
- Salmon fillet, skinless — 9 oz | 250 g
- Cherry tomatoes — 5 oz | 150 g
- Yellow onion — 1/2 medium
- Garlic — 1 clove
- Fresh spinach — 1 oz | 30 g
- 10-20% cream — 2/3 cup | 150 ml
- Water — 1 1/4 cups | 300 ml
- Salt, black pepper, oregano — to taste
- Lemon — 1 slice
- Parmesan — for serving
Step-by-step recipe
- Prep the ingredients: finely chop the onion, mince the garlic, and halve the cherry tomatoes. Cut the salmon into about 3/4-inch | 2 cm cubes. Grate the Parmesan.
- Heat a heavy skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes, until soft and fragrant.
- Add the cherry tomatoes and cook for another 2-3 minutes, until they begin to release their juices.
- Add the spinach, cream, salt, pepper, and oregano. Stir until smooth and combined.
- Add the dry pasta, then the salmon cubes, and pour in the water. Bring to a gentle simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened gently.
- Remove from the heat, squeeze in the lemon juice, taste, and adjust the salt and pepper if needed.
- Serve at once, generously topped with grated Parmesan.
Serving and storage
Serve the pasta hot, straight from the skillet. Cool any leftovers and store in an airtight container in the refrigerator for up to 1 day. When reheating, add a little water or cream to bring back the silky texture of the sauce.
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Tips and variations
- Pasta: penne, fusilli, farfalle, or even spaghetti work well (break the spaghetti in half). Adjust the cooking time according to the package instructions.
- Cream: you can replace it with a mix of milk and cream cheese, or with lighter cream, but watch the consistency closely — if needed, simmer the sauce uncovered for 1-2 minutes.
- Salmon: cut it into large cubes and stir gently so the pieces keep their shape and stay juicy.
- Herbs and spices: basil or an Italian herb blend can stand in for oregano. Add a pinch of chili flakes for a little heat.
- Gluten-free: use gluten-free pasta and reduce the water by 2-3 tbsp | 30-50 ml, checking doneness as you go.
Nutritional value
| Serving | per 1 of 2 |
|---|---|
| Calories | 770 kcal |
| Protein | 38 g |
| Fat | 34 g |
| Carbohydrates | 70 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 700 mg |
FAQ
What can I use instead of cream in this recipe?
Try milk mixed with a spoonful of cream cheese or thick yogurt. Add it gradually and keep the heat low so the sauce doesn’t split.
Which pasta works best with salmon?
Short shapes like penne, fusilli, or farfalle hold the sauce and pieces of fish beautifully. Spaghetti also works, but it helps to break it in half for easier stirring.
How do I keep the salmon from drying out?
Cut the fish into large cubes, add it at the same time as the pasta, and avoid over-stirring. Cook over medium heat and remove the pan as soon as the pasta is al dente.