Creamy Salmon Pasta
- 30 min
- Serves 4
- 9 ingredients
10 minutes to prep, 20 to cook. This creamy salmon pasta blends tender baked salmon, sweet cherry tomatoes, and silky cream cheese into a pink sauce that clings to al dente fettuccine. Baked in one pan and finished on the stovetop, it offers a restaurant‑quality dinner that's perfect for busy weeknights.
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Method
Preheat the oven to 350°F (350°F).
Place the salmon fillet, spinach, cream cheese, and cherry tomatoes in a baking dish, drizzle with olive oil, and season with salt and black pepper.
Bake for 15 minutes, until the salmon is cooked through, the tomatoes are blistered, and the cheese is bubbly.
While the salmon bakes, bring a large pot of salted water to a rolling boil and cook the fettuccine until al dente, about 8‑9 minutes; then drain, reserving a little pasta water.
Remove the baked salmon from the dish and flake it with a fork; mash the blistered tomatoes and melted cream cheese together to form a smooth pink sauce, adding a splash of the reserved pasta water if needed.
Combine the flaked salmon with the sauce, then toss the cooked pasta directly into the mixture, stirring until every strand is evenly coated.
Top the pasta with freshly grated Parmesan cheese and serve warm.
Tips while you cook
- Preheat before assembling
- Start the oven preheat step while gathering ingredients.
- Reserve pasta water
- Save a splash of the hot pasta water after draining to thin the sauce if needed.
- Mash tomatoes while hot
- Mash the blistered cherry tomatoes together with the melted cream cheese while still warm.
- Toss pasta directly into sauce
- Add the cooked fettuccine straight into the pan with the sauce.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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