Creamy Tomato Salmon Pasta

Creamy Tomato Salmon Pasta – A quick and easy dinner recipe with tender salmon fillets, rich tomato sauce, and a splash of cream, all tossed with spaghetti and zucchini. This family-friendly salmon pasta is perfect for busy weeknights, combining simple ingredients into a flavorful, comforting meal. Ready in under 30 minutes, this dish is ideal for those looking for easy pasta recipes with fish, healthy dinner ideas, or one-pan meals packed with protein and vegetables.

A rich, flavorful pasta dish combining tender salmon, a velvety tomato-cream sauce, and zucchini for a light, fresh touch.

Ingredients

For the Salmon and Sauce:

• 2 tbsp olive oil
• 3 boneless salmon fillets (approx. 400g / 14 oz) – skin on or off
• ¼ tsp salt
• ¼ tsp black pepper
• 1 medium onion (or 2 small), finely diced
• 2 garlic cloves, minced
• 500g (17.5 oz) passata
• 1 tbsp tomato purée (paste)
• ½ tsp dried thyme
• 1 tsp sugar
• 3 tbsp double (heavy) cream

For the Pasta:

• 300g (10.5 oz) dried spaghetti
• 1 large courgette (zucchini), spiralized or thinly sliced into matchsticks

To Serve:

• Grated parmesan cheese
• Fresh basil leaves
• Freshly ground black pepper

Instructions

1. Cook the Pasta:
   Bring a large pot of water to a boil. Add the spaghetti and cook for 12–13 minutes, or until al dente.
2. Prepare the Salmon and Sauce:
   While the pasta cooks, heat olive oil in a large frying pan over medium-high heat.
   Season the salmon fillets with salt and pepper and place them skin-side-up in the pan. Sear for 3 minutes until golden. Flip the fillets and push them to one side of the pan.
3. Sauté the Vegetables:
   In the same pan, add the diced onion to the cleared space and cook for 3–4 minutes until soft. Add the minced garlic and cook for another 30 seconds.
4. Build the Sauce:
   Stir in the passata, tomato purée, thyme, and sugar. Simmer for 2–3 minutes.
5. Finish the Pasta:
   In the final 30 seconds of pasta cooking, add the spiralized courgette to the pot. Drain everything together, reserving 1 cup of the cooking water.
6. Combine:
   Remove the skin from the salmon using tongs and break the fillets into large chunks with a fork. Stir the cream into the sauce.
   Add the drained pasta and courgette to the pan, along with about ¼ cup of reserved pasta water. Toss everything together gently, adding more water if needed to loosen the sauce.
7. Serve:
   Divide the pasta between bowls. Top with parmesan, black pepper, and fresh basil.

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Tips

• Use skin-on salmon – the skin comes off easily after cooking.
• Don’t overcook the salmon; 6 minutes total is plenty for tender fish.
• Reserve pasta water to adjust the sauce’s consistency.
• Spiralized zucchini adds texture and lightness—don’t skip it!

Variations and Substitutions

• Pasta: Swap spaghetti with linguine, fettuccine, or penne.
• Fish: Use trout or cooked prawns instead of salmon.
• Dairy-Free: Replace cream with a plant-based alternative like oat cream.
• Herbs: Substitute dried thyme with Italian seasoning or dried basil.

FAQs

Can I use canned salmon?
Yes, but fresh or pan-seared salmon gives the best texture and flavor.

Can this be made ahead of time?
It’s best served fresh, but leftovers can be stored in the fridge for up to 2 days and gently reheated.

Can I freeze this dish?
Freezing isn’t recommended due to the cream sauce and zucchini.

Serving Suggestions

• Pair with garlic bread or a side salad.
• Serve with chilled white wine like Sauvignon Blanc or Pinot Grigio.
• Add a sprinkle of chili flakes for a spicy kick.

Why You’ll Love This Recipe

• Combines creamy and tangy flavors in one comforting dish.
• Quick enough for weeknights but elegant enough for guests.
• A great way to incorporate fish and vegetables into your meal.
• Simple ingredients, restaurant-style result.