Name: Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 2 salmon fillets, skin removed; 2 tbsp olive oil (plus more if needed); 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1/2 tsp paprika; 1/4 tsp red pepper flakes (optional); 1 cup heavy cream (or half-and-half for lighter, or coconut cream for dairy-free); 3 cups fresh spinach leaves; 12 oz pasta of choice (penne, bow tie, spaghetti, or fettuccine); Salt and pepper, to taste

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This salmon pasta with sun-dried tomato cream sauce and spinach is my idea of a quick, comforting, and elegant dinner. The combination of flaky salmon, tender pasta, and a rich, garlicky cream sauce infused with sun-dried tomatoes feels like something I’d order at a nice restaurant—but I can have it on the table in just 30 minutes. The spinach adds freshness, while the sauce brings a velvety, savory-sweet depth that makes every bite irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s both luxurious and weeknight-friendly. The salmon is pan-seared until perfectly golden, then tossed with pasta in a creamy sauce that’s packed with flavor from garlic, sun-dried tomatoes, paprika, and red pepper flakes. It’s flexible, too—I can use any pasta shape I have on hand, and it’s a fantastic way to repurpose leftover cooked salmon. Even if the salmon is slightly overcooked, the sauce brings it back to life, making it tender and moist again. Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets, skin removed
Olive oil
Garlic, minced
Sun-dried tomatoes, chopped
Paprika
Red pepper flakes (optional, for heat)
Heavy cream
Fresh spinach leaves
Pasta of choice (penne, bow tie, spaghetti, or fettuccine work well)
Salt and pepper

Directions

I start by cooking the pasta in salted boiling water until al dente, reserving a bit of pasta water before draining.
While the pasta cooks, I heat olive oil in a skillet over medium-high heat and sear the salmon fillets until golden on each side and cooked through. I remove the salmon from the pan and set it aside.
In the same skillet, I add a little more olive oil if needed and sauté the garlic until fragrant.
I stir in the sun-dried tomatoes, paprika, and red pepper flakes, letting the flavors bloom for a minute.
I pour in the heavy cream and stir until smooth, then add the spinach and cook just until wilted.
I flake the cooked salmon into large chunks and return it to the skillet, stirring gently to coat it in the sauce.
I add the cooked pasta, tossing everything together. If the sauce feels too thick, I loosen it with some of the reserved pasta water.
I taste and adjust the seasoning before serving immediately.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I swap the spinach for arugula or kale for a peppery twist. I’ve also added a splash of white wine to the sauce for extra depth or tossed in capers for a briny note. For a lighter version, I use half-and-half instead of heavy cream, and for a dairy-free option, I use coconut cream.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of cream or milk to keep the sauce silky. I avoid microwaving for too long so the salmon stays tender.

FAQs

Can I use leftover cooked salmon?

Yes, I can—this recipe is perfect for using leftover salmon. I just add it to the sauce at the end to heat through.

What pasta shape works best?

I like short pasta like penne or bow tie for catching the sauce, but long pasta like spaghetti or fettuccine works beautifully too.

Can I make the sauce without cream?

Yes, I can use a lighter dairy option like milk with a bit of flour to thicken, or I can use a dairy-free cream alternative.

Do I have to remove the salmon skin?

I usually do for this pasta, but I can leave it on if I prefer—it just won’t mix as seamlessly with the sauce.

Can I make it spicier?

Yes, I just increase the red pepper flakes or add a pinch of cayenne for extra heat.

Conclusion

This salmon pasta with sun-dried tomato cream sauce and spinach is the perfect balance of comfort and elegance. It’s quick enough for a weeknight but special enough for company, and the flavors are rich, vibrant, and satisfying. I love how the creamy sauce clings to the pasta and salmon, making every bite full of flavor.

Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach

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This Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach is a quick, elegant, and flavorful dinner ready in 30 minutes. Tender salmon, creamy garlic-infused sauce, sweet-tart sun-dried tomatoes, and fresh spinach come together with pasta for a restaurant-quality meal you can make at home.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main Dish, Pasta
Method: Stovetop, One-Pan
Cuisine: Italian-Inspired
Diet: Gluten Free

Ingredients

2 salmon fillets, skin removed
2 tbsp olive oil (plus more if needed)
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1/2 tsp paprika
1/4 tsp red pepper flakes (optional)
1 cup heavy cream (or half-and-half for lighter, or coconut cream for dairy-free)
3 cups fresh spinach leaves
12 oz pasta of choice (penne, bow tie, spaghetti, or fettuccine)
Salt and pepper, to taste

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Instructions

Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water and drain.
Heat olive oil in a skillet over medium-high heat; sear salmon until golden and cooked through. Remove and set aside.
Add more olive oil if needed; sauté garlic until fragrant.
Stir in sun-dried tomatoes, paprika, and red pepper flakes; cook for 1 minute.
Pour in heavy cream; stir until smooth. Add spinach and cook until just wilted.
Flake salmon into large chunks; return to skillet and coat gently in sauce.
Add pasta to skillet; toss to combine, adding reserved pasta water if sauce is too thick.
Taste and adjust seasoning; serve immediately.

Notes

Swap spinach for arugula or kale for a different flavor.
Add a splash of white wine to sauce for extra depth.
Capers bring a briny contrast to the creamy sauce.
Leftovers keep up to 2 days in the fridge; reheat gently with extra cream or milk.
Avoid microwaving for too long to keep salmon tender.