Tender salmon pasta in a creamy sauce comes together with almost no fuss: salmon, spinach, cherry tomatoes and cream cheese bake until silky, then are tossed with hot pasta for a velvety sauce and bright flavor in very little time.
Ingredients
- Pasta — 5 oz | 140 g
- Salmon — 12.3 oz | 350 g
- Cream cheese — 5.3 oz | 150 g
- Cherry tomatoes — 5.3 oz | 150 g
- Spinach — 2.1 oz | 60 g
- Olive oil — 1 tbsp | 1 tbsp
- Salt — to taste
- Black pepper — to taste
- Parmesan — for serving, optional
Step-by-step recipe
- Preheat the oven to 356°F | 180°C.
- Place the salmon, spinach, cream cheese and cherry tomatoes in a baking dish. Drizzle with olive oil, season with salt and pepper.
- Bake for 15 minutes, until the fish is tender and the cheese has melted.
- Meanwhile, cook the pasta until al dente according to the package instructions.
- Remove the dish from the oven, gently break up the salmon with a fork and add the hot pasta. Toss well until creamy, adding a little hot pasta water if needed.
- Serve immediately, finishing with grated Parmesan if desired.
Nutritional value (per serving)
| Calories | ≈ 860 kcal |
| Protein | ≈ 47 g |
| Fat | ≈ 46 g |
| Carbohydrates | ≈ 54 g |
| Fiber | ≈ 5 g |
| Sugars | ≈ 6 g |
| Sodium | ≈ 650 mg |
Nutritional values are approximate and may vary depending on the products used.
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Tips and variations
- Pasta shape: penne, fusilli, farfalle or spaghetti all work well — choose a shape that holds the sauce nicely.
- Sauce consistency: if it is too thick, add 1–2 tbsp of hot pasta water at a time; if it seems too loose, heat for another minute until it thickens.
- Substitutions: salmon can be replaced with trout; cream cheese with a lactose-free alternative or 20–30% cream (add after baking and warm briefly with the pasta).
- Spinach: use fresh or thawed, well-squeezed spinach. Arugula can be added just before serving.
- Flavor and aroma: a pinch of chili flakes for heat, or a little lemon zest or juice after baking, will brighten the sauce.
- Gluten-free: use gluten-free pasta and check the cream cheese ingredients.
FAQ
Can I use frozen salmon?
Yes. Thaw it completely and pat the fillet dry, then cook according to the recipe. Baking time may need to be extended by 2–3 minutes.
What can I use instead of cream cheese?
20–30% cream works well (about 5 fl oz | 150 ml): pour it into the dish after baking and warm it briefly with the pasta for 1–2 minutes; low-fat cottage cheese-style cream cheese also works.
How do I make the sauce smoother?
Break up the salmon with a fork, mix it thoroughly with the melted cheese, and add the hot pasta water a little at a time until the sauce turns silky.