When I first stumbled upon the idea of making a Salmon Pasta Sundried Tomato dish that felt nourishing yet indulgent, I was honestly skeptical. It happened on a chilly Saturday afternoon, tucked into my tiny kitchen with fresh salmon fillets from the market and a jar of sundried tomatoes that had been waiting patiently in the pantry. I wanted something creamy and comforting but without that heavy feeling I’d get from typical creamy pasta dishes.
What surprised me most about this Salmon Pasta Sundried Tomato dish was how easy it was to balance the rich flavors with simple, wholesome ingredients. The creamy texture of the sauce, brightened by those bits of sundried tomato, paired perfectly with tender flakes of salmon. It felt like the kind of meal I could make any weeknight without the stress or extra fuss, and still hit the sweet spot of satisfying and nourishing.
I love that this Salmon Pasta Sundried Tomato strikes that middle ground of real-life eating—no need for complicated techniques or hard-to-pronounce ingredients. It fits right into my cooking rotation because it’s forgiving and versatile. Whether I’m cooking for a busy weeknight or a casual weekend dinner with friends, it feels like a dish that brings everyone to the table happy and full.
If you’re a fellow home cook searching for simple, feel-good meals, this Salmon Pasta Sundried Tomato is definitely one to keep in your back pocket. It’s a little creamy salmon pasta with just enough garlic and that tangy sundried tomato sauce kick to keep every bite interesting. Trust me, once you try it, you’ll start thinking of it as a go-to weeknight recipe too.
Oh, and if you’d like a similar kind of creamy tomato pasta inspiration, Just Healthy Bites has a great tomato creamy pasta that pairs beautifully alongside this. Plus, if you’re into different protein options, their Cajun chicken pasta is a flavorful creamy dinner to check out. It’s all about mixing and matching easy seafood pasta recipes or cozy pastas that nourish without taking over your entire evening.
What You’ll Need:
Here’s a quick rundown of what makes this Salmon Pasta Sundried Tomato dish come together without fuss:
- 8 oz fettuccine or your favorite pasta – No stress if you don’t have fettuccine, I often use penne or linguine for a twist.
- 2 salmon fillets (about 6 oz each) – Fresh or thawed frozen salmon works; wild-caught is a personal preference for a richer flavor.
- 1/3 cup sundried tomatoes packed in oil, sliced – You can find these in the produce aisle or near the olives; oil-packed ones add nice richness.
- 2 garlic cloves, minced – Fresh garlic makes a big difference in this garlic salmon pasta.
- 1/2 cup heavy cream or coconut cream – I like the texture heavy cream brings, but coconut cream is a great creamy salmon pasta alternative if you want dairy-free.
- 1/4 cup grated Parmesan cheese – Optional but highly recommended for depth.
- 2 tablespoons olive oil (use the oil from sundried tomatoes too!)
- Salt and pepper to taste
- Fresh parsley for garnish
This Salmon Pasta Sundried Tomato recipe is intentionally simple—I love that because good food doesn’t need to be complicated. If you’re looking to keep costs down, frozen salmon and dried sundried tomatoes can be just as good and easier to store. Leftover salmon or prepared sundried tomato sauce also stash well for those busy days.
Quick prep tip: While your pasta water is heating, slice your sundried tomatoes and mince garlic to save time. If you’re in a rush, jarred minced garlic can substitute, but fresh always wins flavor-wise.
Storing leftovers is easy too—just pack any extra Salmon Pasta Sundried Tomato in an airtight container, and it keeps nicely in the fridge for up to two days. It reheats well with a splash of milk or cream to soften the sauce. I often add a sprinkle of fresh parsley when serving leftovers to brighten things back up.
I tend to add a little extra garlic or a pinch of chili flakes for a subtle kick, but this Salmon Pasta Sundried Tomato recipe is super forgiving to your personal taste. You can always tweak it to suit your mood or pantry.
Let’s Make It Together!
Ready to cook? This Salmon Pasta Sundried Tomato usually takes about 30 minutes from start to finish—perfect for an unhurried weeknight or a relaxed weekend meal.
- Cook the pasta: Bring a large pot of salted water to a boil. Toss in your pasta and cook according to package instructions until al dente. A little firmer means your salmon pasta sundried tomato won’t be mushy later.
- Prep the salmon: While pasta cooks, pat your salmon dry with a paper towel. Season both sides lightly with salt and pepper.
- Cook the salmon: Heat 1 tablespoon olive oil in a large skillet over medium heat. Place salmon skin-side down if it has skin. Cook for 4 minutes per side or until salmon is just cooked through and flakes easily with a fork. Transfer salmon to a plate and flake it gently once it cools slightly.
- Make the sundried tomato sauce: In the same skillet, add another tablespoon of olive oil and toss in minced garlic. Cook for 30 seconds until fragrant—don’t let it burn! Add your sliced sundried tomatoes and stir for another minute.
- Add cream and cheese: Pour in the heavy cream and stir well. Sprinkle in Parmesan cheese, letting it melt and thicken the sauce. Your kitchen will smell amazing right about now. If the sauce seems too thick, splash in a little pasta water to loosen it up.
- Combine pasta and salmon: Drain pasta, reserving a bit of cooking water. Add pasta to the skillet with the sauce, toss gently to coat. Fold in the flaked salmon carefully so it doesn’t break too much.
- Final touches: Taste and add salt or pepper as needed. Sprinkle fresh parsley over the top before serving.
This is where I used to overcomplicate my Salmon Pasta Sundried Tomato—trying to add too many ingredients or cooking the salmon differently. Turns out, simpler is better for a creamy salmon pasta.
While your Salmon Pasta Sundried Tomato is cooking, it’s a perfect time to set the table or prep a simple side like a light green salad or some roasted veggies.
Don’t worry if your sundried tomato sauce looks a bit thick once mixed—it will mellow as it cools, and the pasta absorbs those flavors. Plus, for a shortcut, I’ve sometimes used pre-made sundried tomato sauce to save a step—it works well and keeps flavors bright.
How I Love to Serve This!
This Salmon Pasta Sundried Tomato is a true weeknight hero in my house. I like to serve it with a crisp green salad dressed with lemon vinaigrette to balance the richness.
Roasted asparagus or steamed broccoli are easy side dishes that complement the creamy salmon pasta perfectly. They add just enough freshness and crunch.
Whenever I invite friends over, this pasta is always a hit—comforting enough to feel like a treat but light enough that nobody feels weighed down.
Presentation tip: A sprinkle of fresh parsley and a little lemon zest on top lifts the whole thing visually and flavor-wise.
Leftovers transform nicely into a packed lunch or reheated dinner. Sometimes I add a handful of fresh spinach right at the end of cooking for a seasonal twist.
Personally, I love pairing the Salmon Pasta Sundried Tomato with a glass of chilled white wine—it’s an indulgence that feels totally manageable on a weeknight.
If you enjoy this, you might love the salmon piccata delicious main dish found over at Just Healthy Bites. It’s another comforting seafood recipe that’s easy to pull off.
Common Questions Answered
Can I make this Salmon Pasta Sundried Tomato ahead for meal prep?
Absolutely! It reheats really well, especially if you add a splash of cream or milk when warming it up. I often pack leftovers for lunches the next day.
What if I don’t have all the ingredients for this Salmon Pasta Sundried Tomato?
No worries! If you don’t have sundried tomatoes, you can swap in some cherry tomatoes sautéed until soft or even a spoonful of tomato paste for tang. For the cream, Greek yogurt is a tangier, lighter option.
How can I adjust the flavor of this Salmon Pasta Sundried Tomato to my taste?
I often add a pinch of smoked paprika or chili flakes if I’m craving some warmth. A squeeze of fresh lemon brightens things up too.
Is this dish okay for dairy-free or gluten-free diets?
Yes. Use coconut cream instead of heavy cream for dairy-free and swap your pasta for gluten-free varieties. It still turns out creamy and satisfying.
Can I use canned salmon for this Salmon Pasta Sundried Tomato?
You can, though fresh or thawed salmon fillets give the best texture and flavor. If using canned, add it at the end and gently fold it in.
Is this salmon pasta sundried tomato suitable for feeding kids?
Definitely! The flavors are mild and comforting. If your kids like garlic, this garlic salmon pasta will be a winner.
What’s the best way to store leftover Salmon Pasta Sundried Tomato?
Store in an airtight container in the fridge and use within two days for best taste. Reheat gently and add a little extra cream if needed.
Common kitchen questions like these help me tweak the recipe to fit my life, and I hope they help you too. For more easy seafood pasta recipes that fit into real life, check out Dishing Out Health’s salmon skillet with sun-dried tomato cream sauce.
Final Thoughts
This Salmon Pasta Sundried Tomato is special to me because it’s that rare dish that feels nourishing yet totally uncomplicated. My favorite Salmon Pasta Sundried Tomato tips? Don’t overcook the salmon, keep your sauce simple, and use the pasta water to adjust your sauce consistency.
Adding a little fresh parsley or spinach at the end always breathes life into the dish.
Three simple variations I love: swapping heavy cream for coconut cream for a dairy-free twist, adding a handful of baby tomatoes for freshness, or stirring in a little basil pesto at the end for an herbal note.
I come back to this creamy salmon pasta again and again because it fits my busy life and still feels like a real treat. I hope you make it your own and share it with friends and family around your table.
Cooking is all about feeling good and enjoying what you eat without pressure. If you give this Salmon Pasta Sundried Tomato a try, I can’t wait to hear how it fits into your weeknight routine. Here’s to cooking simply and nourishing joyfully!
For other creamy pasta recipes you might love, hop over to Just Healthy Bites for their tomato creamy pasta or their mouthwatering Cajun chicken pasta. These are perfect companions for anyone building a library of easy seafood pasta recipes and comforting dinner ideas.
And if you’re curious about savory, easy-to-make pastas, this salmon pasta with sun-dried tomato cream sauce and spinach from Julia’s Album is a fantastic external resource. Similarly, the flavorful salmon skillet with sun-dried tomato cream sauce on Dishing Out Health offers a lovely variation. Also, check out the Homemade Creamy Tuscan Salmon over on Reddit’s FoodPorn community for some inspiring twists.
Happy cooking, friends!
Salmon Pasta Sundried Tomato
This Salmon Pasta with Sundried Tomato combines tender salmon and tangy sundried tomatoes in a creamy sauce, creating a quick and flavorful Italian-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 8 oz pasta (penne or fettuccine)
- 2 salmon fillets (about 6 oz each)
- 1/3 cup sundried tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Season salmon fillets with salt and pepper.
- Cook salmon fillets for 3-4 minutes per side until cooked through. Remove from skillet and flake into large pieces.
- In the same skillet, sauté garlic for about 1 minute until fragrant.
- Add chopped sundried tomatoes and cook for another 2 minutes.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly.
- Add the cooked pasta and flaked salmon to the skillet. Toss gently to combine and heat through.
- Adjust seasoning with salt and pepper as needed.
- Serve garnished with fresh basil or parsley.
Notes
For added brightness, squeeze fresh lemon juice over the dish before serving or sprinkle with extra Parmesan cheese.