Creamy Salmon Tomato Pasta
Whip up a deliciously satisfying dish with our Creamy Salmon Tomato Pasta! This delightful recipe features tender salmon, sun-ripened tomatoes, and a luscious cream sauce that will have your taste buds dancing. Quick to prepare and packed with flavor, it’s a must-try for any pasta lover looking for a healthy yet indulgent meal!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- fresh basiloptional
- 950g cherry tomatoes (33.5 oz)
- 5 garlic cloves, minced
🥩Meat & Seafood(1)
- 500g salmon fillets (1.1 lbs)
🥛Dairy & Eggs(1)
- 225g light cream cheese (7.94 oz)
🫙Pantry Staples(1)
- 340g protein pasta (12 oz)
🧂Spices & Seasonings(4)
- ½ tsp black pepper (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 2 tsp Italian seasoning (10 ml)
- 1 tsp salt (5 ml)
📦Other(1)
- cooking sprayoptional
Nutrition (per serving)
Calories
722
Protein
53g
Carbs
63g
Fat
29g
👨🍳 Instructions
- 1
Add everything except the pasta to a casserole dish.
- 2
Bake at 200°C for about 20 minutes, until the salmon is cooked through.
- 3
Cook the pasta separately and reserve some pasta water if needed.
- 4
Remove the salmon skin, mix it all together, then add the pasta. Loosen with pasta water if needed.
💡 Pro Tips
- ✓Bake salmon at 200°C for 12-15 minutes (not 20) until the internal temperature reaches 54-57°C, because salmon proteins denature completely at 63°C and overcooking causes moisture loss of up to 35% and a dry, flaky texture.timing54-57°C internal temp | 12-15 minutes at 200°C
- ✓Reserve 240ml (1 cup) of starchy pasta water before draining because the starch acts as an emulsifier to bind the cream cheese and tomato liquid into a cohesive sauce, improving creaminess without breaking.technique240ml pasta water | emulsifier function
- ✓Use cream cheese straight from the fridge and let it soften in the residual heat (60-65°C) of the baked mixture for 3-4 minutes before stirring, preventing graininess caused by fat separation that occurs above 70°C.ingredient60-65°C ambient temp | 3-4 minutes softening
- ✓Add the cooked pasta to the sauce immediately while it's 65-70°C so the hot starch granules absorb and thicken the sauce, then fold gently for 30-45 seconds to avoid breaking delicate salmon pieces.timing65-70°C sauce temperature | 30-45 seconds folding
- ✓Reduce baking time to 18 minutes and add 60ml of the light cream cheese mixed with 2 tablespoons pasta water as a slurry at minute 10 to prevent the sauce from reducing by more than 15% and maintain creamy consistency.technique60ml cream cheese slurry | added at 10-minute mark | ≤15% reduction
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Salmon Tomato Pasta
Whip up a deliciously satisfying dish with our Creamy Salmon Tomato Pasta! This delightful recipe features tender salmon, sun-ripened tomatoes, and a luscious cream sauce that will have your taste buds dancing. Quick to prepare and packed with flavor, it’s a must-try for any pasta lover looking for a healthy yet indulgent meal!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- fresh basiloptional
- 950g cherry tomatoes (33.5 oz)
- 5 garlic cloves, minced
🥩Meat & Seafood(1)
- 500g salmon fillets (1.1 lbs)
🥛Dairy & Eggs(1)
- 225g light cream cheese (7.94 oz)
🫙Pantry Staples(1)
- 340g protein pasta (12 oz)
🧂Spices & Seasonings(4)
- ½ tsp black pepper (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 2 tsp Italian seasoning (10 ml)
- 1 tsp salt (5 ml)
📦Other(1)
- cooking sprayoptional
Nutrition (per serving)
Calories
722
Protein
53g
Carbs
63g
Fat
29g
👨🍳 Instructions
- 1
Add everything except the pasta to a casserole dish.
- 2
Bake at 200°C for about 20 minutes, until the salmon is cooked through.
- 3
Cook the pasta separately and reserve some pasta water if needed.
- 4
Remove the salmon skin, mix it all together, then add the pasta. Loosen with pasta water if needed.
💡 Pro Tips
- ✓Bake salmon at 200°C for 12-15 minutes (not 20) until the internal temperature reaches 54-57°C, because salmon proteins denature completely at 63°C and overcooking causes moisture loss of up to 35% and a dry, flaky texture.timing54-57°C internal temp | 12-15 minutes at 200°C
- ✓Reserve 240ml (1 cup) of starchy pasta water before draining because the starch acts as an emulsifier to bind the cream cheese and tomato liquid into a cohesive sauce, improving creaminess without breaking.technique240ml pasta water | emulsifier function
- ✓Use cream cheese straight from the fridge and let it soften in the residual heat (60-65°C) of the baked mixture for 3-4 minutes before stirring, preventing graininess caused by fat separation that occurs above 70°C.ingredient60-65°C ambient temp | 3-4 minutes softening
- ✓Add the cooked pasta to the sauce immediately while it's 65-70°C so the hot starch granules absorb and thicken the sauce, then fold gently for 30-45 seconds to avoid breaking delicate salmon pieces.timing65-70°C sauce temperature | 30-45 seconds folding
- ✓Reduce baking time to 18 minutes and add 60ml of the light cream cheese mixed with 2 tablespoons pasta water as a slurry at minute 10 to prevent the sauce from reducing by more than 15% and maintain creamy consistency.technique60ml cream cheese slurry | added at 10-minute mark | ≤15% reduction