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Creamy Tomato Salmon Pasta Recipe
Ash Tyrrell

Creamy Tomato Salmon Pasta Recipe

I just finished making this creamy tomato salmon pasta, and honestly, it’s one of those recipes that makes you pause after the first bite. I love how it feels fancy but comes together without any stress.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Spaghetti – 300 g: Spaghetti holds the creamy tomato sauce beautifully but you can swap it with other long pasta if needed.
  • Fresh salmon fillets – 2 fillets about 250–300 g, skin removed: Fresh salmon gives the best texture and flavor; I avoid frozen salmon because it tends to release water.
  • Olive oil – 1 tablespoon: Used for gently cooking the salmon and adding a subtle fruity base flavor.
  • Butter – 1 tablespoon: Butter adds richness and smoothness to the sauce that olive oil alone can’t achieve.
  • Onion – 1 small finely chopped: A finely chopped onion melts into the sauce and creates a savory base.
  • Garlic – 3 cloves minced: Fresh garlic gives warmth and depth; I never use jarred garlic for this recipe.
  • Tomato purée passata – 400 g: Passata provides a smooth tomato base without chunks, which keeps the sauce creamy.
  • Tomato paste – 1 tablespoon: This intensifies the tomato flavor and adds a slightly sweet depth.
  • Double cream heavy cream – 200 ml: Full-fat cream creates the luxurious texture; lighter creams may split.
  • Dried Italian herbs – 1 teaspoon: A mix of oregano and basil enhances the tomato and salmon flavors.
  • Salt – to taste: Season gradually especially after adding the cream.
  • Black pepper – to taste: Freshly ground pepper adds gentle heat and aroma.
  • Parmesan cheese – 40 g freshly grated: Freshly grated Parmesan melts better and avoids a grainy texture.
  • Fresh parsley – 2 tablespoons chopped: Adds freshness and color right at the end.

Method
 

  1. Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente according to the package instructions. Reserve a small cup of pasta water before draining, as it helps adjust the sauce later.
  2. Heat olive oil and butter in a large frying pan over medium heat. Add the salmon fillets and cook gently for 3–4 minutes on each side until just cooked through. Remove from the pan and set aside.
  3. In the same pan, add the chopped onion and cook for about 4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
  4. Add the tomato paste and cook it for a minute to deepen the flavor. Pour in the tomato purée and sprinkle in the dried Italian herbs, stirring well to combine.
  5. Lower the heat and slowly stir in the cream. Let the sauce simmer gently for 5 minutes until it thickens slightly and turns a soft pink color.
  6. Flake the cooked salmon into large chunks and gently fold it into the sauce. Season with salt and black pepper, tasting as you go.
  7. Add the drained spaghetti directly to the sauce. Toss everything together, adding a little reserved pasta water if needed for a silky finish.
  8. Remove from heat and stir in the grated Parmesan. Sprinkle with fresh parsley just before serving for freshness and color.

Notes

  • I always cook the salmon just until done so it stays tender and doesn’t dry out.
  • I let the sauce simmer gently instead of boiling it, which keeps it smooth.
  • I grate the Parmesan fresh because it melts beautifully into the sauce.
  • I save extra pasta water just in case the sauce thickens too much.