I still remember the first time I tasted Salmon Pasta Sundried Tomato—the moment felt like a cozy hug for my taste buds. It was a quiet evening at home, and I was craving something comforting yet a little special. The creamy, tangy sundried tomato sauce paired with tender salmon and perfectly cooked pasta surprised me with every bite. It wasn’t just a meal; it was an experience that brought warmth and smiles to our family table.
This Salmon Pasta Sundried Tomato quickly became a favorite in my kitchen because it aligns perfectly with my cooking philosophy—meals that feel approachable and comforting without sacrificing flavor. I love that it’s a seafood pasta dish that doesn’t intimidate, but instead invites you to enjoy the process and savor every forkful. Over time, this became more than just a recipe; it became a way to gather my loved ones, share stories, and create memories over a bowl of goodness.
I’m genuinely excited to share this Salmon Pasta Sundried Tomato recipe with you because it’s simple to make and brings that satisfying creaminess balanced by the sun-kissed flavor of sundried tomatoes. If you’ve been searching for an Italian salmon pasta recipe that ticks all the boxes, I promise this one will be a joy to make and eat. And if you’re curious like I was when I first found it, your kitchen is about to fill with one unforgettable aroma.
Whether you’re dipping into a classic Italian salmon pasta or craving a seafood pasta dish bursting with warmth, this Salmon Pasta Sundried Tomato will become your go-to. It’s all here—ease, comfort, and that kind of flavor that makes you want seconds. You’re going to love how this recipe comes together, and I can’t wait for your family to enjoy it as much as mine does.
If you’re ready for an incredible, creamy salmon pasta experience, dive in with me, and let’s create something delicious together!
Ingredients
This Salmon Pasta Sundried Tomato ingredient list is surprisingly simple but delivers incredible comfort!
- 8 ounces of pasta (I love using penne or fettuccine for the perfect sauce cling)
- 1 pound salmon fillet, skin removed and cut into bite-sized pieces
- 1 tablespoon olive oil (for cooking the salmon)
- 1/3 cup sun-dried tomatoes (packed in oil, sliced thinly)
- 3 cloves garlic, minced (adds that savory punch)
- 1 small onion, finely chopped
- 1 cup heavy cream (the secret to that luscious creamy salmon pasta texture)
- 1/2 cup grated Parmesan cheese (for richness and a touch of saltiness)
- 1/4 teaspoon crushed red pepper flakes (optional, for subtle heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped for garnish
The best ingredients for this Salmon Pasta Sundried Tomato are easy to find at your local grocery store or specialty markets. For that sun-dried tomato sauce brilliance, I recommend using sun-dried tomatoes packed in oil—they carry more flavor and integrate nicely into your sauce.
If you want to splurge on one Salmon Pasta Sundried Tomato ingredient, make it the quality of your salmon fillet—it makes a big difference in tenderness and flavor. Choose wild-caught if possible or a good farm-raised alternative.
Customization tip: If you prefer a lighter sauce, swap half the cream for whole milk or add a splash of white wine for an Italian twist. You can also use gluten-free pasta to keep the recipe accessible.
Store any leftover sun-dried tomatoes in a small jar with olive oil to keep them fresh, making future batches quick and easy!
Let’s Make This!
Ready to create your homemade Salmon Pasta Sundried Tomato? Follow these steps, and don’t worry—your meal is going to turn out beautifully.
- Cook the pasta: Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Set aside about 1/2 cup of pasta water before draining. This will help loosen your sauce if needed.
- Sear the salmon: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add your salmon pieces, seasoning lightly with salt and pepper. Cook for 2-3 minutes per side until just opaque in the center. Don’t overcook—the salmon should be tender and flaky, not dry. Transfer salmon to a plate, leaving the drippings in the pan.
- Build the sauce: Lower the heat to medium and add chopped onions and garlic to the skillet. Cook until soft and fragrant, about 3-4 minutes. Then stir in your sliced sun-dried tomatoes. This combination is where your Salmon Pasta Sundried Tomato’s flavor begins to shine.
- Make it creamy: Pour in the heavy cream and mix well. Bring to a gentle simmer for a few minutes until the sauce thickens slightly. Stir in Parmesan cheese until melted and smooth. Your sauce should look silky and rich, coating the back of a spoon.
- Combine everything: Return the salmon to the pan and gently fold it into the sauce. Add your drained pasta, tossing gently to coat. Use reserved pasta water as needed to loosen the sauce for even coverage.
- Season and finish: Taste and add salt, pepper, and crushed red pepper flakes if you want a touch of spice. Sprinkle chopped fresh basil or parsley for a pop of color and herbaceous brightness.
Here’s a helpful tip for Salmon Pasta Sundried Tomato success—don’t rush the sauce simmering! That few extra minutes thickening it really brings all the flavors together.
This Salmon Pasta Sundried Tomato in my kitchen takes exactly 25-30 minutes from start to finish. It’s a quick, beautiful dish ready to impress, even on a busy weeknight.
While your Salmon Pasta Sundried Tomato is cooking, take a moment to enjoy that amazing aroma filling your kitchen—trust me, it’s half the comfort already!
Serving & Presentation
People always smile when I serve this Salmon Pasta Sundried Tomato at family dinners—there’s something about plating creamy pasta with salmon that feels a little special yet so welcoming.
For the best presentation, spoon the pasta into shallow bowls, making sure each plate has an even share of tender salmon and sundried tomatoes. Finish with a sprinkle of fresh herbs and a bit of extra Parmesan if you like.
Pair this dish with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A chilled glass of white wine, like Pinot Grigio, makes an excellent partner for this seafood pasta dish. For a heartier meal, serve alongside warm garlic bread.
This Salmon Pasta Sundried Tomato is perfect for weeknight dinners, cozy weekend meals, or special occasions where you want a comfort meal that feels a bit fancy.
Leftovers? No worries! Reheat gently on the stove with a splash of cream or water to keep the sauce smooth. It also reheats wonderfully as a packed lunch.
I’ve tested variations with spinach or sun-dried tomatoes blended into the sauce, each adding a fresh twist. If you love this Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach recipe, you might find these leafy greens add a lovely balance.
FAQs
Can I make Salmon Pasta Sundried Tomato ahead of time?
Absolutely! This dish holds up well when refrigerated for up to two days. Reheat gently on the stove, adding a splash of cream or water to keep the sauce creamy.
What if I don’t have sun-dried tomatoes?
You can substitute with roasted red peppers or even tomato paste for a different but still delicious take. If you want a fresh tomato version, try my Tomato Basil Noodle Soup for that bright, fresh flavor.
How do I know when my salmon is perfectly cooked?
The salmon should be opaque and flake easily with a fork but still moist. Overcooking will dry it out—aim for a tender center.
Can I use frozen salmon fillets for this recipe?
Yes, just thaw completely and pat dry before cooking to avoid excess moisture in your sauce.
Is this recipe suitable for kids?
Definitely! You can skip the red pepper flakes or add them lightly for gentle spice. Kids tend to love the creamy texture.
Can I swap cream for a lighter option?
Sure! Half cream, half whole milk works well, and a splash of white wine can add an Italian twist. If you want dairy-free, try coconut cream, but the flavor will be different.
What pasta shape works best?
I recommend penne or fettuccine because their shape holds the creamy sun-dried tomato sauce well. For a gluten-free version, brown rice pasta is a great option.
How do I freeze leftovers?
Place cooled leftovers in an airtight container. They freeze well for up to 2 months. Thaw overnight in the fridge before reheating gently.
If this recipe brings you joy, you’ll love these similar delicious creations: Salmon Pasta with Creamy Sun-Dried Tomato Sauce – WellPlated and Creamy Sun Dried Tomato Salmon from Recipe Runner. They offer fun variations on seafood pasta dishes!
Why This Salmon Pasta Sundried Tomato Will Become Your New Favorite
This Salmon Pasta Sundried Tomato is everything I stand for—approachable, comforting meals that come together easily and satisfy deeply. It brings family and friends to the table, creating moments filled with warm smiles and content hearts.
My Salmon Pasta Sundried Tomato Success Tips:
– Use sun-dried tomatoes packed in oil for maximum flavor.
– Don’t overcook the salmon—keep it tender and flaky.
– Reserve pasta water to adjust sauce consistency seamlessly.
I’ve experimented with three delightful variations: adding fresh spinach for extra greens, incorporating a splash of white wine for Italian flair, and using gluten-free pasta for dietary preferences. The classic creamy salmon pasta version, though, receives the most smiles at my table every time.
I encourage you to make this Salmon Pasta Sundried Tomato part of your repertoire. Your kitchen will fill with cozy aromas, and your family will thank you for a meal that feels lovingly homemade.
I’m confident your Salmon Pasta Sundried Tomato will turn out beautifully. Take a moment to savor the experience—cooking is connection, and delicious moments await you.
Please share your beautiful Salmon Pasta Sundried Tomato results with me. I can’t wait to hear how this recipe brings joy and comfort to your table!
For other comforting pasta meals, check out my Cajun Chicken Pasta or a vibrant Air Fryer Salmon Bowl with Spicy Mayo for variety. Happy cooking, fellow food lovers!
Salmon Pasta Sundried Tomato
A creamy and flavorful salmon pasta dish enhanced with sundried tomatoes and fresh herbs, perfect for a quick and satisfying Italian-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 8 oz penne pasta
- 2 tbsp olive oil
- 1 lb salmon fillet, skin removed
- 1/2 cup sundried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- 1 tbsp lemon juice
- Red pepper flakes (optional)
Instructions
- Cook the penne pasta according to package instructions until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season the salmon with salt and pepper, then cook in the skillet for 4-5 minutes per side until cooked through; remove and flake into large pieces.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Add sundried tomatoes and cook for 2 minutes, stirring frequently.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and the sauce thickens slightly.
- Add the cooked pasta, flaked salmon, lemon juice, and fresh basil to the skillet; toss gently to combine.
- Season with additional salt, pepper, and red pepper flakes if desired.
- Serve immediately, garnished with extra Parmesan and basil if preferred.
Notes
For a lighter version, substitute heavy cream with half-and-half or Greek yogurt. Pair with a crisp green salad for a balanced meal.