Go Back
Salmon Pasta with Sun-Dried Tomatoes Recipe
Ash Tyrrell

Salmon Pasta with Sun-Dried Tomatoes Recipe

I still remember the first time I made this salmon pasta with sun-dried tomatoes—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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the sliced sun-dried tomatoes, then add fresh spinach. Let the spinach wilt naturally into the sauce, which takes about a minute.on
  6. 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.
  7. Sprinkle in freshly grated Parmesan cheese and stir until melted. Use reserved pasta water if needed to loosen the sauce to your desired consistency.

Notes

  • 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.