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Creamy Salmon Pasta with Roasted Tomatoes and Spinach Recipe

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4.3 from 9 reviews

This creamy salmon pasta is a comforting and delicious weeknight meal that comes together in just 30 minutes. Featuring tender roasted salmon, blistered cherry tomatoes, fresh spinach, and a luscious parmesan cream sauce tossed with fettuccine, it’s a perfect blend of flavors and textures for a satisfying main course.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta and Produce

  • 0.75 pounds fettuccine pasta
  • 1 ½ cups cherry tomatoes
  • 1 cup baby spinach leaves, packed (plus more if desired)

Seafood

  • 1 pound fresh salmon fillet (skin-on fine)

Seasonings and Oils

  • Kosher salt
  • Ground black pepper
  • Olive oil

Creamy Sauce

  • 4 tablespoons unsalted butter
  • 3 cloves fresh garlic, minced
  • 1 cup heavy cream (plus more to taste)
  • 2 cups freshly grated parmesan cheese

Garnish

  • Freshly grated parmesan cheese

Instructions

  1. Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with aluminum foil for easy cleanup.
  2. Cook Pasta: Bring a large pot of generously salted water to a boil, then cook the fettuccine according to package instructions until al dente. Drain and set aside.
  3. Roast Salmon and Tomatoes: Place the salmon fillet on the prepared sheet pan; drizzle with about 1 tablespoon of olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon ground black pepper. Arrange cherry tomatoes around the salmon, drizzle with olive oil, and sprinkle with a pinch of salt. Roast in the oven for 10-12 minutes until salmon is fully cooked and tomatoes are blistered. Remove from oven and flake the salmon with a fork, discarding the skin. Set aside.
  4. Make Creamy Sauce: While the salmon roasts, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese and season with black pepper. Continue to simmer on low heat until the cheese is melted and the sauce is smooth, adding more cream if it becomes too thick.
  5. Toss Pasta with Sauce and Veggies: Add the cooked fettuccine to the skillet with the cream sauce and toss to coat thoroughly. Add the baby spinach and toss a few more times until the spinach wilts.
  6. Combine Salmon and Tomatoes: Gently fold in the flaked salmon and blistered cherry tomatoes into the pasta mixture, combining everything evenly.
  7. Serve: Garnish with additional freshly grated parmesan cheese and serve immediately for the best flavor and texture. Enjoy your creamy salmon pasta!

Notes

  • Using skin-on salmon helps keep the fish moist while roasting, but be sure to discard the skin before serving.
  • If the sauce is too thick, adding a splash more heavy cream will help reach your desired consistency.
  • You can substitute baby kale or arugula for the spinach if preferred.
  • Parmesan cheese should be freshly grated for the creamiest, best melting sauce.
  • Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop with a splash of cream or milk.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://dishiary.com/creamy-salmon-pasta-with-roasted-tomatoes-and-spinach-recipe/