This recipe is my kind of weeknight win—creamy, comforting, a little fancy-feeling, and still totally doable even if you’re cooking with one eye on homework and the other on a dog trying to steal salmon off the counter. (Ask me how I know.)
Why You’ll Love This Salmon Pasta with Sun-Dried Tomato Cream Sauce
- It tastes expensive (but you’re not paying $24 plus tip).
- It’s fast—a real “I need dinner now” situation-solver.
- One skillet + one pot = fewer dishes, more peace.
- Spinach sneaks in for color and a little “look at me eating greens” glow.
Ingredients You’ll Need
Salmon
- 1 tablespoon olive oil
- 1 pound salmon fillets
- ¼ teaspoon salt
Sun-Dried Tomato Cream Sauce
- 3 cloves garlic, minced
- ¼ cup sun-dried tomatoes in oil, chopped
- 5 oz fresh spinach
- 1 cup heavy cream
- ¼ teaspoon paprika
- ⅛ teaspoon red pepper flakes
- Salt, to taste
Pasta
- 8 oz penne
How To Make Salmon Pasta with Sun-Dried Tomato Cream Sauce
1) Cook the pasta
Bring a pot of salted water to a boil and cook penne according to package directions.
Drain it, and don’t rinse (we want the sauce to cling like it’s in love).
2) Sear the salmon
- Season the salmon with ¼ teaspoon salt.
- When the oil is hot, add salmon flesh side down (skin side up).
- Sear about 4 minutes on medium-high.
Now reduce the heat to medium:
- Flip salmon skin side down and sear 4–5 minutes more, until it flakes easily.
3) Build the cream sauce
Using the same skillet (hello, flavor!), add:
- Sun-dried tomatoes
- Minced garlic
Stir for 1 minute until the garlic smells amazing.
Add fresh spinach and stir until wilted, about 2 minutes. It’ll look like a lot at first, and then suddenly it’ll be like… “where did you all go?”
Pour in:
- 1 cup heavy cream
- paprika
- red pepper flakes
Bring to a gentle simmer and cook for about 1 minute, stirring. Season with salt to taste. Want more smoky warmth? Add a pinch more paprika.
4) Combine pasta + sauce
5) Add salmon (the grand finale)
Remove the skin by sliding a fork between the salmon and the skin—it should separate easily.
Slice salmon into big chunks (no need for perfection—rustic is charming). Add it to the pasta and gently stir.
Taste, add salt if needed, and… you did it.
My Best Tips (So This Turns Out Dreamy)
- Don’t overcook the salmon. Pull it when it flakes easily. It will warm again in the pasta, like a cozy blanket moment.
- Use sun-dried tomatoes in oil. That oil carries flavor. If your tomatoes are super dry, they’ll still work—just chop and let them simmer a bit longer in the cream.
- If your sauce looks a little thick: add a splash of pasta water or a tiny splash of cream. No panic. We’re cooking, not performing surgery.
- Red pepper flakes are optional… but fun. Just enough gives a little sparkle without setting anyone’s mouth on fire.
A Little Story From My Kitchen
Instead? Silence. The good kind. The “everyone is too busy eating” kind. Then my kid asked, “Can we have this again tomorrow?” and I nearly cried into the skillet—because nothing feels more magical than a meal that tastes fancy and gets requested again.
FAQs About Salmon Pasta with Sun-Dried Tomato Cream Sauce
Can I use a different pasta?
Absolutely. Penne is great because it holds sauce, but rigatoni, fusilli, farfalle, or even spaghetti work. Just aim for something that grabs onto that creamy sauce.
Can I substitute the heavy cream?
Can I use frozen spinach instead of fresh?
Yes! Thaw it and squeeze out as much liquid as possible first. Otherwise, your sauce may get watery.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2–3 days. Reheat gently on the stove or in the microwave in short bursts. Add a splash of cream or milk to loosen the sauce.
Can I make this Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach ahead?
Bring a Little Magic to Dinner Tonight
If your weeknight dinners have been feeling a little “same old,” Salmon Pasta with Sun-Dried Tomato Cream Sauce is here to rescue you—creamy, cozy, and impressive without being fussy. And once you try the Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach, don’t be surprised if it lands in your regular rotation.
Make it once, and you’ll see: this is the kind of dinner that makes your kitchen smell like comfort—and makes you feel like you totally nailed adulthood, at least for one meal.
More Cozy Dinners to Try Next
- Creamy Tuscan Salmon — another dreamy, skillet-style seafood dinner.
- Sun-Dried Tomato Pesto Pasta — bold, saucy, and weeknight-friendly.
- Cucumber Dill Salad — fresh, crunchy, and the perfect balance for rich pasta.
- One Pot Garlic Parmesan Pasta — minimal effort, maximum cozy comfort.
And if you make this recipe, I’d love to hear how it went—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ on the recipe card!
Salmon Pasta with Sun-Dried Tomato Cream Sauce
-
Total Time:
30 minutes -
Yield:
4 servings
Description
Creamy, comforting, and ready in about 30 minutes, this Salmon Pasta with Sun-Dried Tomato Cream Sauce is the perfect weeknight dinner. Flaky seared salmon, tender penne, spinach, garlic, and sun-dried tomatoes come together in a rich, velvety cream sauce that tastes restaurant-worthy but is easy enough for busy nights.
Ingredients
Salmon
- 1 tablespoon olive oil
- 1 pound salmon fillets
- ¼ teaspoon salt
Cream Sauce
- 3 cloves garlic, minced
- ¼ cup sun-dried tomatoes in oil, chopped
- 5 oz fresh spinach
- 1 cup heavy cream
- ¼ teaspoon paprika
- ⅛ teaspoon red pepper flakes
- Salt, to taste
Pasta
- 8 oz penne
Instructions
1. Cook the Pasta
Bring a pot of salted water to a boil. Cook penne according to package instructions. Drain and set aside.
3. Make the Cream Sauce
In the same skillet, add chopped sun-dried tomatoes and garlic. Cook for 1 minute.
Add fresh spinach and cook until wilted, about 2 minutes.
Pour in heavy cream, paprika, and red pepper flakes.
Bring to a gentle simmer and cook for 1 minute, stirring. Season with salt.
4. Combine Everything
Add drained pasta to the skillet and stir to coat.
Remove salmon skin and cut salmon into large chunks.
Add salmon to pasta and gently stir. Simmer 1 minute until warmed through.
Taste and adjust salt if needed. Serve warm.
Notes
- Add a splash of reserved pasta water if the sauce becomes too thick.
- Frozen spinach may be used—thaw and squeeze out excess moisture first.
- For extra flavor, sprinkle with grated Parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American / Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 115 mg
