Creamy Salmon Pasta Recipe
This Creamy Salmon Pasta Recipe is nice blend of creamy and savory flavors that are absolutely delicious!
How to Make Creamy Salmon Pasta
This Creamy Salmon Pasta Recipe is a quick and easy dish that tastes as good as it looks. Consisting of perfectly cooked salmon filets served with fettuccine pasta that is coated a creamy tomato based sauce, each bite of this dish is pure bliss! To make this pasta dish, you will need the key ingredients shared below.
Key Ingredients
- Salmon Filets – I used skin on salmon filets
- Fettuccine or Preferred Pasta
- Olive Oil
- Tomato Paste
- Heavy Cream
- Onions
- Garlic Cloves
- Seasonings (Italian seasoning, Paprika, Kosher Salt, Black Pepper, Garlic and Onion Powder)
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Season Salmon Filets – in a small dish, mix together the seasonings and oil to combine. Arrange the salmon filets on a cutting board or baking sheet. Use a pastry brush to thoroughly coat the salmon filets in the season mixture.
- Cook Salmon Filets – preheat oven to 200F. Place a cooling rack over a sheet pan. Set aside. Heat up 2 to 3 teaspoons of oil in a large nonstick frying pan over medium high heat. Place the salmon fillets skin side down and cook for 5 to 6 minutes untouched to crisp up the skin. Next, flip over the salmon filets and cook for an additional 4 to 5 minutes or until the filets are fully cooked. Transfer the cooked salmon to the cooling rack skin side down and place in the preheated oven to keep warm.
- Cook Pasta – according to the package instructions to al dente. Reserve 1/2 cup of the pasta water.
- Make Pasta Sauce – heat up some oil in a large frying pan over medium heat. Add in the onions and cook while stirring until it starts to soften, about 1 to 2 minutes. Mix in the garlic and cook the mixture until fully soften and fragrant, about 1 to 2 minutes. Next, mix in the tomato paste and the seasonings. Cook the tomato mixture while stirring, about 2 to 3 minutes. Slowly whisk in the heavy cream into the tomato mixture and bring the sauce to a low boil to thicken, about 2 to 4 minutes. Check the sauce consistency. As needed, mix in about 2 to 4 tablespoons of the reserved pasta water to loosen up the sauce a bit before adding in the pasta.
- Finish Pasta – add the cooked pasta into the sauce and mix to thoroughly coat. Mix in the butter (optional) and continue to cook the pasta for a few more minutes, about 2 to 3 minutes.
- Serve – portion out the pasta into two bowls, top each portion with a salmon fillet and garnish with freshly chopped parsley.
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Creamy Salmon Pasta Recipe
This Creamy Salmon Pasta Recipe is nice blend of creamy and savory flavors that are absolutely delicious!
Servings: 2
Ingredients
For the Salmon
- 2 salmon filets, about 14 to 16 ounces, patted dry
- 1 1/2 to 2 tablespoons olive oil, plus more for cooking
- 3/4 teaspoon paprika
- 1/2 teaspoon fine kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
For the Pasta
- 8 ounces fettuccine pasta
- 1 1/2 cups heavy cream
- 1/4 cup yellow or white onion, finely chopped
- 4 garlic cloves, finely minced
- 2 tablespoons olive oil
- 4 tablespoons tomato paste
- 1 1/2 teaspoons paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fine kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta water
- 1 tablespoon unsalted butter, optional
- fresh parsley, finely chopped, garnish
Instructions
For the Salmon
- In a small dish, mix together the seasonings (paprika, salt, black pepper, garlic and onion powder) and 1 1/2 tablespoons olive oil to combine. The consistency of the season mixture should be spreadable. If too thick, mix in the remaining 1/2 tablespoon oil.
- Arrange the salmon filets on a cutting board or baking sheet. Use a pastry brush to thoroughly coat the salmon filets in the season mixture.
- Preheat oven to 200F. Place a cooling rack over a sheet pan. Set aside. Heat up 1 tablespoon of oil in a large frying pan over medium high heat.
- Place the salmon fillets skin side down and cook for 5 to 6 minutes untouched to crisp up the skin.
- Flip over the salmon filets and cook for an additional 4 to 5 minutes or until the filets are fully cooked.
- Transfer the cooked salmon to the cooling rack skin side down and place in the preheated oven to keep warm.
For the Pasta
- Cook the fettuccine to al dente according to the package instructions. Reserve 1/2 cup of the pasta water.
- Heat up the olive oil (2 tablespoons) in a large frying pan over medium heat. Add in the onions and cook while stirring until it starts to soften, about 1 to 2 minutes.
- Next, add in the garlic and cook the mixture while stirring until it fully soften and fragrant, about 1 to 2 minutes.
- Mix in the tomato paste and then the seasonings (paprika, Italian seasoning, red pepper flakes, salt and black pepper) into the onion-garlic mixture. Once fully incorporated, cook the tomato mixture while stirring to develop the flavors, about 2 to 3 minutes.
- Slowly whisk in the heavy cream into the tomato mixture until it is evenly distributed. Bring the sauce to a low boil to thicken and develop its flavors, about 2 to 4 minutes.
- Check the consistency of the sauce. It should be thick enough to lightly coat the back of a spoon but not too thick. As needed, mix in some of the reserved pasta water, starting with 2 to 4 tablespoons, to loosen up the sauce.
- Add the cooked pasta into the sauce and mix to thoroughly coat. Mix in the butter (optional) and continue to cook the pasta for a few more minutes, about 1 to 2 minutes or to preference.
- Portion out the pasta into two bowls, top each portion with a salmon fillet and garnish with freshly chopped parsley. Enjoy!
