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My creamy lemon and fresh tomato salmon pasta is an easy and fresh (yet decadent!) pasta dish that’s ready in only 20 minutes.
My creamy garlic salmon pasta has done really well (I hope I didn’t just jinx it!), and I wanted to do something similar in this tomato salmon pasta.
Although salmon is versatile and I like to prepare it several different ways, enjoying it with pasta and a creamy sauce is probably my all-time favorite way of cooking it.
Salmon pasta is so quick and easy and typically tastes like it’s more complicated to make than it is!
I love seafood pasta. When I’m anywhere near a coast, I order copious amounts of it since normally I’m landlocked and don’t usually have access to the best seafood. It’s not like you can’t get seafood here, but it’s just not the same as being right there. You can find pretty good salmon here, so that’s my go-to when I’m craving something from the ocean. Something about seafood pasta hits the spot for me.
The lemon and tomato make this a comforting yet light and fresh meal. A little bit of Dijon mustard is my not-so-secret ingredient (you’ll see it a lot if you read this blog often) for adding more depth of flavor.
Aaaand of course garlic is in here because it’s basically my lifeblood. 😉
Love creamy salmon recipes? You’ll probably like my creamy Tuscan salmon or my creamy salmon piccata.
Recipe notes & tips:
- You can buy salmon with the skin on or already taken off. If you bought salmon with the skin on and don’t want to eat it, you can simply peel it off after you’ve done the searing step… it’s really easy to do that.
- I love my Microplane zester/grater to zest the lemon and grate parmesan cheese.
- I used spaghetti for this creamy salmon pasta recipe, but feel free to sub with any pasta you choose.
I hope you enjoy this easy salmon pasta recipe as much as I did! I really need to make it again soon.
That lemon-tomato-cream sauce is the best, really.
More salmon pasta recipes you may like:
Let me know in the comments below if you have any questions about this fresh salmon pasta recipe!
Creamy Lemon and Fresh Tomato Salmon Pasta
Ingredients
- 4 ounces uncooked spaghetti (or other pasta)
- 1/2 pound fresh salmon
- 1/4 teaspoon Italian seasoning or to taste
- Salt & pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup freshly grated parmesan cheese
- 2 medium tomatoes chopped
- 3/4 cup heavy/whipping cream
- Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- Chopped parsley (optional)
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Meanwhile, sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste.
- Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove the salmon from the pan and set aside.
- Add the tomato, cream, lemon juice and zest, garlic, and Dijon mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
- Add the salmon back into the pan, and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 4-5 minutes, or until the salmon is cooked through. Season with more salt and pepper if needed.
- Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.
Notes
- I don't recommend subbing the cream with half-and-half or milk because the sauce is likely to curdle due to the amount of citrus in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just made this for dinner (added a little red pepper flakes), enjoyed a white wine while cooking, and the family loved it. The kids aren’t into seafood so much, the wife hates seafood, but I love it and since I’m cooking it’s my choice and it was a hit. The wife ate a whole serving. The kids had seconds and raved about it, it reminded them of the beach. Served with toasted fresh baguette slices and olive oil for dipping blended with Italian seasoning and red pepper flakes on the side. Enjoying the rest of that white wine now.
I am so glad it worked out so well!! Your comment made me laugh haha. 🙂
Just made this with penne pasta and it tasted really good considering I’m not the biggest fish or seafood lover. Thank you for sharing your delicious recipes. Think I will try the Cajun salmon pasta next!
Wonderful – so happy you liked it, Tenika! 🙂
Hi
Can I substitute heavy cream for sour cream and also add prawns?
Sounds delicious!
Deborah
Hi! I think that could work, but it will be more tart/sour if you’re ok with that. Can’t go wrong with prawns!
This dish was delicious! Make sure to have a little extra lemon juice.
So glad you liked it!
Very easy recipe to make. I was surprised at how good it tasted! I added asparagus, spinach, diced red pepper and sliced mushrooms to the sauce and added more tomatoes and lemon. I sprinkled the Parmesan and parsley on top of dish and voila! This version came out great! With your base recipe, one can experiment adding different ingredients and it will still come out good! Thanks for the recipe. Will try it with shrimp next time.
So happy you enjoyed it! Your adaptations sound delish.
Omg soooooo good!!!
So happy you liked it!
Just made this for the first time. Wanted a quick meal this evening and this certainly didn’t disappoint. Very tasty indeed. Forgot to add the parmesan, have only just realised but it was very good even without. I had some baby plum tomatoes so halved these and also added some sugar snaps to the spaghetti once it was almost finished cooking. Will definitely be making it again.
That’s great!! so happy it worked out, Sandra!
This was delicious! I’m not the best cook so thankful it is a simple recipe to make but would impress if entertaining. Thank you.
I’m so happy the recipe was easy to follow, Nadine… that is what I am for! Thanks for coming back and letting me know. 🙂
Hi, what other Herb can bè used?
Hi Laurie! Italian seasoning is a mix of herbs, so I’d probably either leave it out or use whatever herb blend you have in your pantry. Changing it to just one herb will change the taste of the dish, and I haven’t tested it with anything else. Herbs de Provence would work too if you have a jar of that.
THANKS for your salmon n pasta recipe, followed it to the T! But added some cherry tomatoes from my garden and used penne pasta!!! Used some baguette bread from yesterday n sprinkled cheese on it( put in oven) my Son loved it!
Fed up cooking same old, same old n stumbled on you’re recipe on internet.
Will certainly log on to you for lovely, refreshing ideas!x
Excellent, I’m so happy it worked out 🙂