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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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I loved this dish cream, garlic, and lemon what’s not to love, apart from buying the salmon everything else are stored cupboard and fridge staples, I will definitely be making this again, yum yum get in my tum.
Victoria UK
Aww thank you so much for your lovely review, Victoria! Glad you enjoyed it!
Delish!
I made as a pantry meal, so canned salmon/tomato, sub cream cheese for heavy cream, that kind of thing.
Easy to make, though with a bunch of pans/tools/etc to clean up after.
And did I mention, delicious? Definitely gonna make this again.
Thanks for the recipe!
You’re very welcome!! 🙂
So easy, so quick and oh so delicious. Thank you for the recipe.
You’re very welcome!!
Made this last night with gemelli (because I had it on hand) and it came out great! Quick and easy to make. Definitely going to keep it in the proverbial “rotation”!
Wonderful! 😀
Absolutely delicious. I made this on a whim so I did not have the lemon; other than that I followed the recipe as written and it tasted fabulous.
Excellent! So glad it worked out, Rachel!
I love this recipe so tasty I’m making it again today, thanks for posting it
Wonderful! You’re very welcome, Pauline. 🙂
Ive made this so many times and this recipe is such a winner I’m making it for our Christmas Eve seafood dinner. It’s going to razzle dazzle the whole family! 5 star meal for sure!
That makes me so happy! 🙂
Loved the shuttle lemon flavour, it was delicious and so easy. I used cooking cream. I might add in capers next time but I cannot fault this. I will make it again. Thanks.
You’re welcome!
This is without doubt the best recipe I have ever found. I’m not one to particularly follow recipes but this is so simple and easy to follow. It’s one of the most rewarding recipes you’ll come across. Thank you so much for sharing this little gem.
That’s so nice to hear, Rob!! 🙂 I appreciate your kind review!!
Fantastic yummy recipe. I substituted fresh salsa I made instead of tomatoes and butternut squash noodles instead of pasta. Great recipe. A keeper for sure. P
Love those twists!