Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach Recipe

Introduction

This Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach is a delightful and comforting meal perfect for weeknight dinners or special occasions. The creamy sauce pairs beautifully with tender salmon and fresh spinach, all tossed together with penne pasta for a satisfying dish.

Ingredients

• 1 tablespoon olive oil
• 1 pound salmon fillets
• 1/4 teaspoon salt
• 3 cloves garlic, minced
• 1/4 cup sun-dried tomatoes in oil, chopped
• 5 oz fresh spinach
• 1 cup heavy cream
• 1/4 teaspoon paprika
• 1/8 teaspoon red pepper flakes
• 8 oz penne pasta

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Step 2: Season the salmon fillets with 1/4 teaspoon salt.
3. Step 3: When the oil is hot, place the salmon fillets flesh side down (skin side up) in the skillet. Sear for about 4 minutes on medium-high heat.
4. Step 4: Reduce the heat to medium, then flip the salmon to skin side down. Sear for another 4 to 5 minutes until the salmon is cooked through and flakes easily. Remove salmon from the skillet and set aside.
5. Step 5: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant.
6. Step 6: Pour in 1 cup of heavy cream, then stir in paprika and red pepper flakes. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3 to 4 minutes.
7. Step 7: Add the fresh spinach to the sauce and cook until wilted, about 2 minutes.
8. Step 8: Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and add the pasta to the skillet with the sauce.
9. Step 9: Flake the cooked salmon into bite-sized pieces and gently fold into the pasta and sauce mixture.
10. Step 10: Stir everything together to combine well and heat through. Serve warm.

Tips & Variations

• Use skinless salmon fillets if you prefer a milder texture and easier serving.
• Swap penne for fettuccine or farfalle to change up the pasta shape.
• For a lighter version, replace heavy cream with half-and-half or coconut milk.
• Add a squeeze of lemon juice at the end for extra brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid microwaving at high heat to prevent drying out the salmon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to thaw it completely and pat dry before cooking to get a good sear and avoid excess moisture.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, chopped roasted red peppers or fresh cherry tomatoes sautéed briefly can provide a similar sweet and tangy flavor.

Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach Recipe

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★★★★★

4.7 from 53 reviews

Deliciously creamy salmon pasta tossed in a rich sun-dried tomato cream sauce with fresh spinach. This easy one-pan dish features perfectly seared salmon fillets combined with tender penne pasta and a luscious blend of garlic, paprika, and red pepper flakes for a flavorful, comforting meal.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 1 tablespoon olive oil
• 1 pound salmon fillets
• 1/4 teaspoon salt

Sun-Dried Tomato Cream Sauce

• 3 cloves garlic, minced
• 1/4 cup sun-dried tomatoes in oil, chopped
• 5 oz fresh spinach
• 1 cup heavy cream
• 1/4 teaspoon paprika
• 1/8 teaspoon red pepper flakes

Pasta

• 8 oz penne

Instructions

1. Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets evenly with salt.
2. Cook Salmon Flesh Side Down: Once the oil is hot, place the salmon fillets flesh side down (skin side up) in the skillet. Sear for about 4 minutes without moving, allowing a golden crust to form.
3. Flip and Continue Cooking: Reduce heat to medium. Flip the salmon carefully so the skin side is now down. Cook for an additional 4 to 5 minutes until the salmon flakes easily with a fork.
4. Remove Salmon: Take the salmon out of the skillet and set aside, keeping warm.
5. Cook Garlic and Sun-Dried Tomatoes: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté briefly until fragrant, about 1 to 2 minutes.
6. Add Spinach: Stir in the fresh spinach, cooking until wilted.
7. Make the Cream Sauce: Pour in the heavy cream and stir in paprika and red pepper flakes. Let the sauce simmer gently to thicken for 3 to 4 minutes.
8. Cook Pasta: Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and add to the skillet with the sauce.
9. Combine and Serve: Flake the cooked salmon into bite-sized pieces and gently fold into the pasta and sauce mixture. Warm through for a minute, then serve immediately.

Notes

• For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt.
• Use sun-dried tomatoes packed in oil for the richest flavor.
• To avoid overcooking, monitor the salmon closely and remove as soon as it flakes easily.
• Fresh spinach can be replaced with baby kale or arugula for a different flavor profile.
• Adjust red pepper flakes to your spice preference or omit entirely for a milder dish.

Keywords: salmon pasta, sun-dried tomato cream sauce, spinach pasta, creamy salmon recipe, penne with salmon, easy stovetop pasta