I still remember the first time I made this Salmon Pasta with Sun-Dried Tomatoes Recipe —it felt like something I’d order at a cozy Italian restaurant, but I was standing in my own kitchen. I wanted a pasta dish that felt creamy and comforting without being heavy. When I took my first bite, the flaky salmon, tangy sun-dried tomatoes, and silky sauce completely won me over.

I’ve made it several times since, tweaking little details each time. Now, I’m excited to share exactly how I make it so you can enjoy it just as much as I do. If you enjoy hearty, restaurant-style meals, you might also like the Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe for a savory twist.

Ingredients

These ingredients work together to create a rich, balanced, and restaurant-style pasta. Using good-quality ingredients really makes a difference in flavor and texture.

Pasta (12 ounces, penne or fettuccine) – Short or flat pasta works best because it holds the creamy sauce and catches bits of salmon and sun-dried tomatoes in every bite.
Fresh salmon fillet (12 ounces, skin removed) – Fresh salmon flakes beautifully and stays moist; frozen salmon can release extra water and dilute the sauce.
Sun-dried tomatoes (½ cup, sliced, oil-packed) – Oil-packed tomatoes are softer and richer in flavor than dry ones, adding a tangy and slightly sweet contrast.
Olive oil (1 tablespoon) – Used to sauté the salmon and aromatics; extra-virgin olive oil gives the best flavor.
Garlic (3 cloves, minced) – Freshly minced garlic provides a stronger aroma and deeper taste than pre-minced versions.
Shallot or small onion (1, finely chopped) – Adds mild sweetness and depth without overpowering the creamy sauce.
Heavy cream (¾ cup) – Creates a smooth and luxurious sauce; low-fat cream can separate when heated.
Milk (½ cup) – Balances the richness of the cream while keeping the sauce silky.
Parmesan cheese (½ cup, freshly grated) – Freshly grated Parmesan melts evenly and gives a nutty, savory finish.
Fresh spinach (2 cups) – Wilts gently into the sauce and adds color and nutrients; frozen spinach can make the dish watery.
Italian seasoning (1 teaspoon) – Enhances the dish with subtle herbal notes that pair well with salmon.
Salt (to taste) – Brings out the natural flavors of all the ingredients; add gradually and taste as you go.
Black pepper (½ teaspoon) – Adds gentle warmth and balances the creaminess.
Red pepper flakes (¼ teaspoon, optional) – Perfect for adding a light kick of heat without overpowering the dish.

Note: This recipe serves 4 people as a main dish. You can also enjoy a fun twist on sandwiches with the Philly Cheesesteak Sloppy Joes Recipe.

Variations

One of my favorite things about this recipe is how adaptable it is. You can easily adjust it based on dietary needs or flavor preferences.

Dairy-free version: Use full-fat coconut milk instead of cream and milk, and skip the Parmesan or use dairy-free cheese.
Gluten-free option: Swap regular pasta with gluten-free pasta made from rice or chickpeas.
Extra veggies: Add mushrooms, zucchini, or asparagus for more texture and nutrients.
Lemon twist: A splash of fresh lemon juice brightens the sauce beautifully.
Herb upgrade: Fresh basil or parsley added at the end gives a fresh, aromatic finish.

Cooking Time

Here’s a short overview of timing:
This recipe is ideal for weeknights because it comes together quickly without sacrificing flavor.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Quick intro line:
You don’t need fancy tools—just basic kitchen equipment.

Large pot – for boiling the pasta evenly
Large skillet or pan – for cooking salmon and making the sauce
Sharp knife – for chopping garlic, onion, and tomatoes
Cutting board – keeps prep organized and safe
Wooden spoon or spatula – for stirring without scratching the pan.

How to Make Salmon Pasta with Sun-Dried Tomatoes Recipe?

Follow these simple steps to create a creamy, flavorful pasta that feels special but is easy to make at home.

Prepare the Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about half a cup of pasta water before draining. This starchy water helps adjust the sauce later.

Cook the Salmon

Heat olive oil in a large skillet over medium heat. Season the salmon lightly with salt and pepper, then cook for 3–4 minutes per side until just cooked through. Remove and set aside.

Sauté Aromatics

In the same skillet, add chopped shallot and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant, being careful not to burn it.

Build the Creamy Sauce

Lower the heat and pour in the heavy cream and milk. Stir gently, allowing the mixture to warm and thicken slightly. Add Italian seasoning and black pepper.

Add Sun-Dried Tomatoes and Spinach

Stir in the sliced sun-dried tomatoes, then add fresh spinach. Let the spinach wilt naturally into the sauce, which takes about a minute.

Combine Pasta and Salmon

Add the cooked pasta directly to the skillet, tossing gently to coat it in the sauce. Flake the salmon into large chunks and fold it in carefully.

Finish with Cheese

Sprinkle in freshly grated Parmesan cheese and stir until melted. Use reserved pasta water if needed to loosen the sauce to your desired consistency.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve learned a few small tricks that really elevate it.

I always cook the salmon just until done to keep it tender and juicy.
I grate the Parmesan fresh because it melts smoother and tastes richer.
I let the sauce simmer gently, never boil, to avoid curdling.
I taste and adjust seasoning at the end—it makes a big difference.

How to Serve Salmon Pasta with Sun-Dried Tomatoes Recipe?

Presentation makes this dish feel extra special.

Serve the pasta hot in shallow bowls for a restaurant-style look. Garnish with extra Parmesan, fresh basil, or parsley. A side of garlic bread or a crisp green salad pairs perfectly and balances the richness.

Nutritional Information

This dish offers a satisfying balance of protein, carbs, and healthy fats.

Calories: Around 550 per serving
Protein: High, thanks to salmon and cheese
Carbohydrates: Moderate, from pasta
Fat: Rich but balanced, mainly from cream and salmon

Make Ahead and Storage

Make Ahead

You can prepare the sauce and cook the salmon a day in advance. Store them separately in airtight containers in the refrigerator.

Storage

Leftovers stay fresh for up to 3 days when stored in a sealed container in the fridge. The flavors actually deepen overnight.

Reheating and Freezing

Reheat gently on the stove with a splash of milk to restore creaminess. Freezing is not recommended, as the cream sauce can separate.

Why You’ll Love This Recipe?

This pasta has become one of my go-to meals, and here’s why it might become yours too.

Easy to make: Simple steps and minimal prep make it perfect for busy days.
Restaurant-quality flavor: Creamy, savory, and balanced without being heavy.
Versatile: Easy to customize for different diets and tastes.
Nutritious and filling: Salmon adds protein and healthy fats.
Crowd-pleaser: Great for family dinners or casual entertaining.

Ash Tyrrell