There was a moment not long ago when my daughter asked me to make Salmon Pasta Sundried Tomato for dinner. She had tried it once at a friend’s house and couldn’t stop talking about how creamy, flavorful, and comforting it was. I admit, I wasn’t sure I’d get it quite right on the first try since balancing salmon with the tangy punch of sundried tomato can be tricky. But once I made this Salmon Pasta Sundried Tomato dish, the whole family gathered around the table with smiles and full hearts. It quickly became one of those meals that I keep making because it brings everyone together in such a warm way.
What makes this Salmon Pasta Sundried Tomato special is the creamy sauce that hugs every twist of pasta, paired with tender pieces of salmon and bursts of sundried tomato flavor. It’s a dish that feels special but is easy enough for busy weeknights. If your family needs something both comforting and impressive, this pasta will fill that role beautifully. Over time, I learned a few kitchen tips to make this Salmon Pasta Sundried Tomato foolproof and even faster to prepare.
If you’re wondering how to bring a little extra joy to your dinner table, I invite you to try this Salmon Pasta Sundried Tomato recipe for your family. It’s one of those meals that sparks conversation, brings smiles, and turns into a regular request at our house. For more ideas on creamy tomato pasta dishes, you might also like this recipe for Tomato Creamy Pasta or if you prefer fresh and easy pasta salads alongside, check out my Avocado Pasta Salad – Fresh & Easy for a complete meal plan.
What You’ll Need
To make a delicious Salmon Pasta Sundried Tomato that your family will love, you will want these ingredients on hand:
- 12 ounces pasta (penne or fettuccine work great for Salmon Pasta Sundried Tomato)
- 1 pound salmon fillets, skin removed and cut into bite-sized pieces
- 1/2 cup sundried tomatoes, chopped (packed in oil works best for rich flavor)
- 1 cup heavy cream (this makes the creamy salmon pasta sauce luscious and smooth)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup white wine or chicken broth (adds depth to the sundried tomato sauce)
- 2 tablespoons olive oil (use the oil from the sundried tomatoes if possible)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
For the best Salmon Pasta Sundried Tomato, I recommend using fresh wild-caught salmon if you can find it. It holds up well and has a lovely texture. If fresh salmon is hard to come by, frozen salmon fillets that you thaw gently work too. The sundried tomatoes packed in oil add richness to the sauce, and they’re found in most grocery stores near the olives or pasta. Olive oil from the jar transfers more flavor, so don’t skip that!
This Salmon Pasta Sundried Tomato recipe is forgiving if you need to swap pasta shapes or use half-and-half instead of heavy cream for a lighter sauce. You can also add a handful of fresh spinach or kale just before finishing for some extra color and nutrients—my family loves it that way!
Here’s a Salmon Pasta Sundried Tomato secret that makes all the difference: gently cooking the salmon pieces in a hot pan ensures they stay tender and not overdone when mixed into the creamy sauce. It makes your pasta with salmon and sundried tomatoes stand out with perfectly cooked seafood every time.
How to Make It
Let’s break down how to make this Salmon Pasta Sundried Tomato so you can feel confident in the kitchen.
- Cook your pasta according to package instructions until al dente, then drain and set aside. This part usually takes about 10 minutes. Toss it in a little olive oil so it doesn’t stick while you prepare the sauce.
- Prepare the salmon by cutting it into bite-sized pieces. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the salmon pieces for about 2-3 minutes per side until golden on the outside but still tender inside. Avoid overcooking to keep that creamy, melt-in-your-mouth feel. Transfer to a plate and set aside.
- In the same skillet, add the remaining olive oil and sauté the chopped onion and minced garlic until translucent and fragrant—about 2-3 minutes.
- Pour in the white wine or chicken broth to deglaze the pan, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the chopped sundried tomatoes and cook for another minute to release their flavor into the sauce.
- Lower the heat to medium-low and pour in the heavy cream, stirring constantly to build your creamy salmon pasta sauce. It will thicken as it heats.
- Add the Parmesan cheese and stir until melted and fully combined. Season with salt and pepper to taste.
- Return the salmon pieces to the pan, then add the cooked pasta. Toss everything gently until the pasta is evenly coated with the creamy sundried tomato sauce and salmon is well distributed.
- Finish with fresh basil or parsley sprinkled on top for a pop of color and brightness.
You’ll know your Salmon Pasta Sundried Tomato is ready when the sauce clings beautifully to every pasta piece, the salmon is tender, and the sundried tomato sauce has that rich, tangy bite you crave. Your kitchen will smell amazing with garlic, cream, and that tomato punch mixing in the air. Don’t worry if it looks glossy and thick—that’s exactly how it should be.
Here’s where I used to mess up my Salmon Pasta Sundried Tomato: I’d overcook the salmon or add the cream too fast, causing it to curdle. Now I always add the cream slowly over low heat, giving it time to blend smoothly. While your Salmon Pasta Sundried Tomato is cooking, you’ll have time to set the table, pour a glass of wine, or even get the kids to wash their hands.
If you want to mix things up, check out these great takes on Italian salmon pasta from Tuscan Salmon Fettuccine Alfredo – My Modern Cookery or this seafood sundried tomato pasta idea from Lemon Chickpea Pasta with Salmon, Broccoli and Sundried Tomato.
Serving Ideas
One of the best parts about this Salmon Pasta Sundried Tomato is how much my family looks forward to it. Everyone reaches for seconds when this creamy salmon pasta is served with a simple green salad tossed in lemon vinaigrette or a side of roasted vegetables. I like to pair it with garlic bread or warm focaccia because the bread is perfect for soaking up leftover sundried tomato sauce.
This dish is perfect for those nights when you want something satisfying but not complicated. It’s great for special dinners or weekend meals when you have a bit more time to enjoy the cooking. Leftovers reheat well too—just add a splash of cream or broth when reheating to keep it creamy and fresh.
I’ve experimented with adding extra veggies, like spinach or sun-ripened cherry tomatoes, to the Salmon Pasta Sundried Tomato to mix things up. Occasionally, I swap out the pasta for zucchini noodles for a lighter seafood sundried tomato pasta option, and the family still loves it. Feedback I often hear is about the perfect balance of creamy sauce with the tang of sundried tomatoes that doesn’t overpower the delicate salmon.
If your family loves this Salmon Pasta Sundried Tomato, they’ll also enjoy my Roasted Tomato Ricotta Pasta that shares a similar creamy tomato vibe, just with a different twist.
Your Questions Answered
I know you might have some questions about making Salmon Pasta Sundried Tomato, so here are answers to ones I get the most:
Can I make this Salmon Pasta Sundried Tomato ahead of time?
Absolutely! You can cook the pasta and sauce separately, then combine and gently warm just before serving. Keep leftovers in an airtight container in the fridge for up to two days.What if I don’t have sundried tomatoes?
You can use sun-dried tomatoes packed dry or oil-packed. If you’re out, chopped roasted red peppers give a similar sweetness but less tang. Just remember it will change the flavor slightly.Can I swap the heavy cream for something lighter?
Yes, half-and-half or even a mix of cream and milk works but expect a thinner sauce—you might want to add a teaspoon of cornstarch mixed in water to thicken.How do I store leftover Salmon Pasta Sundried Tomato?
Store in an airtight container in the fridge. When reheating, add a small splash of cream or broth and warm gently to keep the sauce silky.Can I use frozen salmon?
Yes, thaw completely before cooking. Use gentle heat to avoid drying out the salmon pieces in your seafood sundried tomato pasta.Can I add vegetables?
Definitely. Spinach, kale, broccoli, or cherry tomatoes mix nicely and add fresh flavor and nutrients to this creamy salmon pasta.Is this dish kid-friendly?
My family’s picky eaters love the creamy sauce and tender salmon here. Just make sure the sundried tomatoes are chopped small so the flavors blend well for little tastebuds.
For more tips on transforming simple ingredients into family-approved pasta dishes, I recommend visiting Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach for ideas similar to this seafood sundried tomato pasta.
The Final Word
This Salmon Pasta Sundried Tomato has earned a permanent spot in my family’s meal rotation because it balances comfort and elegance in a way that gets everyone talking. It’s creamy and flavorful without being complicated, making weeknight cooking a total win.
My Salmon Pasta Sundried Tomato Tips:
- Cook the salmon just until tender to keep it flaky and moist.
- Always add cream slowly over low heat so your sauce stays smooth.
- Use oil-packed sundried tomatoes for the richest flavor in the sauce.
I’ve tried a few versions—adding spinach for color, using penne for a heartier bite, and even swapping cream for a mix of cream and broth to lighten it up. My kids prefer the creamy salmon pasta version, while my husband loves adding extra sundried tomatoes for a bolder taste.
I know your family will love making this recipe their own too. Salmon Pasta Sundried Tomato brings warmth, flavor, and shared smiles to any meal. I hope you enjoy many happy dinners around your own table with this family favorite. Cooking together doesn’t have to be complicated when you have recipes like this one.
If you’re looking for more inspiration to pair with your Salmon Pasta Sundried Tomato, you can explore the fresh, easy options in our Avocado Pasta Salad – Fresh & Easy or try other creamy twists like Roasted Tomato Ricotta Pasta.
Salmon Pasta Sundried Tomato
A creamy and flavorful salmon pasta infused with sundried tomatoes, perfect for a quick and elegant weeknight 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 fettuccine pasta
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup sundried tomatoes, chopped
- 12 oz salmon fillet, skin removed and cut into bite-sized pieces
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- 1 tbsp lemon juice
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the salmon pieces to the skillet and cook for 4-5 minutes until cooked through and slightly golden. Remove salmon and set aside.
- In the same skillet, add chopped sundried tomatoes and sauté for 2 minutes.
- Pour in the heavy cream and stir well, allowing it to simmer gently for 3-4 minutes to thicken slightly.
- Stir in grated Parmesan cheese until melted and combined.
- Add the cooked pasta and salmon back into the skillet. Toss gently to combine all ingredients.
- Season with salt, black pepper, and lemon juice. Stir in fresh basil.
- Serve immediately, garnished with extra Parmesan and basil if desired.
Notes
For extra freshness, garnish with a handful of arugula or a squeeze of fresh lemon juice just before serving.