Recipes

Creamy Salmon Sun-Dried Tomato Pasta

November 30, 2020

A super quick and easy weeknight salmon served over a creamy sun-dried tomato sauce pasta. A rich and decadent seafood pasta that’ll be ready in under 30 minutes!

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This pasta recipe can be easily substituted with any seafood you have on hand, like shrimp or scallops. No matter what seafood you use, remember to sear and cook it in the same pan that you’ll be making the creamy sauce in because that’s what gives this pasta the seafood-infused flavor.

If you’re not a fan of seafood, chicken works great in this recipe as well!

Creamy Salmon Sun-Dried Tomato Pasta

 


Tiffany AngelaAuthorTiffany AngelaCategoryAmericanDifficultyBeginner


A super quick and easy weeknight salmon served over a creamy sun-dried tomato sauce pasta. A rich and decadent seafood pasta that'll be ready in under 30 minutes!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins


Ingredients
 1-1.5 lbs (16-24 oz) salmon, cut into 4 fillets
 1 tbsp extra-virgin olive oil
 16 oz dried pasta
 2 cups heavy cream
 1 cup freshly grated Parmesan cheese
 ¼ cup sundried tomatoes in oil, roughly chopped
 1-2 tsp red pepper flakes
 1 tsp dried basil
 1 tsp dried Italian seasoning
 1 tsp paprika, plus extra for seasoning the salmon
 6 cloves of garlic, minced
 6 oz spinach
 salt and freshly ground black pepper
 4 fresh lemon wedges

Directions
1

Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.

2

Meanwhile, heat 1 tbsp of extra virgin olive oil in a large nonstick skillet on medium-high heat. Prepare the salmon by cutting it into 4 fillets (if not already preportioned) and season with salt, freshly ground black pepper, and paprika over all sides of the fillets.

3

Once the pan and oil are hot, add the salmon fillets top side down and sear for 3-4 minutes. Reduce the heat to medium and flip the salmon fillets and sear for another 3-4 minutes until salmon reaches an internal temperature of 145°F. If you don't have a thermometer, cook until the salmon looks flaky and cooked through. Remove salmon from the skillet and set aside.

4

In the same skillet that you cooked the salmon in, add in 1/4 cup of roughly chopped sun-dried tomatoes in oil and 6 cloves of minced garlic, and cook while stirring for 1 minute.

5

Add in the 2 cups of heavy cream and stir in 1-2 tsp of red pepper flakes (depending on how spicy you prefer it), 1 tsp of dried basil, 1 tsp of dried Italian seasoning, and 1 tsp of paprika. Bring the mixture to a simmer and add in the 6 oz of spinach. Stir and cook until all the spinach has wilted down.

6

When the pasta is almost ready, turn the heat down to medium-low. Mix in 1 cup of freshly grated Parmesan cheese, a third at a time to prevent clumping, and stir until all the cheese has evenly melted into the sauce. Salt and pepper the sauce to taste.

7

Immediately add the cooked pasta and stir to combine. Salt and pepper to taste again.

8

Plate the pasta and top with a salmon fillet per serving. Add a lemon wedge to each plate and squeeze over the salmon right before eating.

Ingredients

Ingredients
 1-1.5 lbs (16-24 oz) salmon, cut into 4 fillets
 1 tbsp extra-virgin olive oil
 16 oz dried pasta
 2 cups heavy cream
 1 cup freshly grated Parmesan cheese
 ¼ cup sundried tomatoes in oil, roughly chopped
 1-2 tsp red pepper flakes
 1 tsp dried basil
 1 tsp dried Italian seasoning
 1 tsp paprika, plus extra for seasoning the salmon
 6 cloves of garlic, minced
 6 oz spinach
 salt and freshly ground black pepper
 4 fresh lemon wedges

Directions

Directions
1

Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.

2

Meanwhile, heat 1 tbsp of extra virgin olive oil in a large nonstick skillet on medium-high heat. Prepare the salmon by cutting it into 4 fillets (if not already preportioned) and season with salt, freshly ground black pepper, and paprika over all sides of the fillets.

3

Once the pan and oil are hot, add the salmon fillets top side down and sear for 3-4 minutes. Reduce the heat to medium and flip the salmon fillets and sear for another 3-4 minutes until salmon reaches an internal temperature of 145°F. If you don't have a thermometer, cook until the salmon looks flaky and cooked through. Remove salmon from the skillet and set aside.

4

In the same skillet that you cooked the salmon in, add in 1/4 cup of roughly chopped sun-dried tomatoes in oil and 6 cloves of minced garlic, and cook while stirring for 1 minute.

5

Add in the 2 cups of heavy cream and stir in 1-2 tsp of red pepper flakes (depending on how spicy you prefer it), 1 tsp of dried basil, 1 tsp of dried Italian seasoning, and 1 tsp of paprika. Bring the mixture to a simmer and add in the 6 oz of spinach. Stir and cook until all the spinach has wilted down.

6

When the pasta is almost ready, turn the heat down to medium-low. Mix in 1 cup of freshly grated Parmesan cheese, a third at a time to prevent clumping, and stir until all the cheese has evenly melted into the sauce. Salt and pepper the sauce to taste.

7

Immediately add the cooked pasta and stir to combine. Salt and pepper to taste again.

8

Plate the pasta and top with a salmon fillet per serving. Add a lemon wedge to each plate and squeeze over the salmon right before eating.

Creamy Salmon Sun-Dried Tomato Pasta

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