Creamy Salmon Pasta
Creamy Salmon Pasta
Ingredients
For the Salmon
- 2 salmon fillets, about 6 ounces each, skin on or off
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
For the Pasta and Sauce
- 12 ounces spaghetti
- 4 garlic, cloves, minced
- 2 shallots, peeled and finely chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 cup fresh parsley, finely chopped, for garnish
Instructions
- 1
Pat the salmon fillets dry with a paper towel. Season generously on both sides with paprika, salt, and black pepper.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large, oven-safe skillet (preferably stainless steel or cast iron) over medium-high heat until shimmering. Carefully place the seasoned salmon fillets, skin-side down if applicable, into the hot pan. Cook for 4-6 minutes per side, or until the salmon is golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the cooked salmon from the pan and set aside on a plate.
⏱️ 10 min
- 3
While the salmon cooks, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 4
In the same skillet used for the salmon (do not clean it, as the fond adds flavor), reduce the heat to medium. Add the minced garlic and chopped shallots. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened. Do not let the garlic burn.
⏱️ 3 min
- 5
Add the halved cherry tomatoes to the skillet with the aromatics. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices.
⏱️ 7 min
- 6
Pour the heavy cream into the skillet. Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it slightly thickens and takes on a light orange hue from the tomatoes.
⏱️ 3 min
- 7
Once the spaghetti is al dente, use tongs to transfer it directly from the pot into the skillet with the cream sauce. Allow a small amount of pasta water to transfer with the spaghetti, as this helps to emulsify and thicken the sauce.
⏱️ 2 min
- 8
Add 1/2 cup of grated Parmesan cheese to the pasta and sauce. Toss everything together thoroughly with tongs until the pasta is evenly coated, and the cheese has melted and integrated into the creamy sauce. If the sauce is too thick, add a splash more pasta water until desired consistency is reached.
⏱️ 2 min
- 9
Flake the cooked salmon into bite-sized pieces using a fork. Divide the creamy pasta among serving plates. Top each portion with the flaked salmon.
⏱️ 2 min
- 10
Garnish with additional grated Parmesan cheese and a sprinkle of fresh chopped parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Salmon Pasta
For the Salmon
- 2 salmon fillets, about 6 ounces each, skin on or off
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
For the Pasta and Sauce
- 12 ounces spaghetti
- 4 garlic, cloves, minced
- 2 shallots, peeled and finely chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 cup fresh parsley, finely chopped, for garnish
Instructions
- 1
Pat the salmon fillets dry with a paper towel. Season generously on both sides with paprika, salt, and black pepper.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large, oven-safe skillet (preferably stainless steel or cast iron) over medium-high heat until shimmering. Carefully place the seasoned salmon fillets, skin-side down if applicable, into the hot pan. Cook for 4-6 minutes per side, or until the salmon is golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the cooked salmon from the pan and set aside on a plate.
⏱️ 10 min - 3
While the salmon cooks, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 4
In the same skillet used for the salmon (do not clean it, as the fond adds flavor), reduce the heat to medium. Add the minced garlic and chopped shallots. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened. Do not let the garlic burn.
⏱️ 3 min - 5
Add the halved cherry tomatoes to the skillet with the aromatics. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices.
⏱️ 7 min - 6
Pour the heavy cream into the skillet. Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it slightly thickens and takes on a light orange hue from the tomatoes.
⏱️ 3 min - 7
Once the spaghetti is al dente, use tongs to transfer it directly from the pot into the skillet with the cream sauce. Allow a small amount of pasta water to transfer with the spaghetti, as this helps to emulsify and thicken the sauce.
⏱️ 2 min - 8
Add 1/2 cup of grated Parmesan cheese to the pasta and sauce. Toss everything together thoroughly with tongs until the pasta is evenly coated, and the cheese has melted and integrated into the creamy sauce. If the sauce is too thick, add a splash more pasta water until desired consistency is reached.
⏱️ 2 min - 9
Flake the cooked salmon into bite-sized pieces using a fork. Divide the creamy pasta among serving plates. Top each portion with the flaked salmon.
⏱️ 2 min - 10
Garnish with additional grated Parmesan cheese and a sprinkle of fresh chopped parsley before serving immediately.
⏱️ 1 min