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This easy creamy lemon and tomato salmon pasta recipe is a fresh yet decadent meal! It’s ready in only 20 minutes, but the tomato and parmesan cream sauce feels special.
You may also like my Creamy Tomato Basil Chicken or Tomato Spinach Shrimp Pasta next.
Why you’ll love it
This tomato salmon pasta is comforting yet light and fresh, and it’s an impressive yet easy meal. One lovely reader said that she imagined herself “sitting somewhere on the Amalfi coast” eating this delicious seafood pasta! It has a kiss of lemon and in-season tomatoes.
This salmon and tomato pasta is so quick and low effort with a handful of everyday ingredients, yet the flavors end up tasting more complex than you’d guess. There’s plenty of garlic, parmesan, and a not-so-secret ingredient (Dijon) to amp up the savory taste.
What you’ll need
- Pasta – I like a longer shape like spaghetti
- Salmon – we’re using a fresh salmon filet
- Italian seasoning – it’s an all-purpose blend of fragrant dried herbs that comes in a single jar
- Olive oil and butter – for pan frying and the base of the sauce
- Parmesan – grate your own so that it melts better into the sauce
- Tomatoes – use what looks best in the produce aisle
- Heavy cream – real cream makes the sauce texture and flavor luxurious!
- Lemon – we’re using lemon juice and lemon zest for brightness
- Garlic – another punch of savory goodness
- Dijon mustard – this is my go-to flavor enhancer to really build layers of deliciousness. You don’t taste it specifically.
Pro tip
You can buy salmon with the skin on or already taken off. If you bought salmon with the skin on and don’t want to eat it, you can simply peel it off after you’ve done the searing step.
How to make tomato salmon pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta until al dente. Meanwhile, season the salmon with the Italian seasoning and salt & pepper. Heat up the oil and butter in a skillet, and sear the salmon for a few minutes on both sides. Transfer to a plate.
Add the tomatoes, heavy cream, lemon juice and zest, garlic, and Dijon. Mix well until combined, simmering for a couple of minutes. Stir in the parmesan. Return the salmon to the skillet, and break it apart with a spoon.
Continue to simmer until the fish is fully cooked through. Give it a taste, and season with extra salt & pepper if needed. Toss with the drained pasta, and top with fresh parsley if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love my Microplane zester/grater to zest the lemon and grate parmesan cheese, and this cute lemon saver keeps lemon fresh for longer.
- My trusty cast iron skillet is perfect for pan searing fish.
- A garlic press makes it super quick to mince garlic. You don’t even need to peel the cloves first.
Substitutions and variations
- Substituting the heavy cream for something lower fat like half-and-half will likely curdle the sauce due to the acidity of the tomatoes and lemon, and it may not thicken as intended either.
- I use spaghetti for this salmon pasta, but feel free to sub with any pasta you choose!
What to serve with tomato salmon pasta
- A slice of fresh bread like sourdough or French baguette is a great pairing along with a light salad. Try my simple Parmesan Arugula Salad, or give this Homemade Italian Dressing a go.
- If you do want to go all out, make my Extra Cheesy Garlic Bread!
Leftovers and storage
- I like this one best fresh, but you can store leftovers of this creamy salmon pasta for 2-3 days in the fridge in an airtight container.
- If possible, boil up fresh pasta for leftovers. Reheat the sauce over a low heat until warmed through.
- I don’t recommend freezing it.
If you made this fresh tomato and salmon pasta recipe, please leave a star rating and review below! You can also tag me on Instagram if you made this pasta or any S&L meal.
Creamy Lemon and Fresh Tomato Salmon Pasta
Ingredients
- 4 ounces uncooked spaghetti (or other pasta)
- 1/2 pound fresh salmon
- 1/4 teaspoon Italian seasoning or to taste
- Salt & pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup freshly grated parmesan cheese
- 2 medium tomatoes chopped
- 3/4 cup heavy/whipping cream
- Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- Chopped parsley (optional)
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Meanwhile, sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste.
- Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove the salmon from the pan and set aside.
- Add the tomato, cream, lemon juice and zest, garlic, and Dijon mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
- Add the salmon back into the pan, and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 4-5 minutes, or until the salmon is cooked through. Season with more salt and pepper if needed.
- Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.
Notes
- I don’t recommend subbing the cream with half-and-half or milk because the sauce is likely to curdle due to the amount of citrus in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I used my leftover salmon that was a bit over cooked. So I sautéed the garlic first, threw in the listed ingredients into the pan. Then, I added my salmon that I chopped up and cooked penne pasta. Stirred and served. Delicious recipe for leftover salmon.
So glad you liked it and were able to salvage that overcooked leftover salmon, Pat! 🙂
Yummy! Thanks for the recipe. My 2 boys in the house loved it! Will definitely make this again.
Awesome! Thanks for letting me know. 🙂
Very good recipe but did not have enough lemon juice for the taste so I had to add more. As we say, we all have different taste.
Overall, great, easy and fast recipe to cook on a week night and very delicious … with more lemon juice squeezed on top with shredded parmesan and fresh ground pepper. Thanks! 🙂
So glad you liked it! Yes, definitely adjust to taste. I had one person complain on a similar recipe that there was way too much lemon juice… I can’t please everyone haha. Personally I am like you and prefer more.
This looks amazing! How many ounces were your salmon pieces?
Hi Reena! I usually buy ones that total about 1/2 lb. I’ll update the recipe. They tend to vary a lot and I just eyeball what seems like a good serving size. Enjoy!
This was Amazing. Made it with GF pasta & it was great! Definitely a keeper.
That’s awesome!! Thanks for letting me know. ❤️
I just made this recipe from some salmon fillets I had left from yesterday and it was absolutely delicious!
I followed the recipe to the letter and it turned out – my daughter is a real foodie and she really loved it!
Thank you Natasha – I will definitely make it again.
Martin
x
That’s so great to hear, Martin!! 🙂 Thanks for leaving a comment.
Made this delicious dish for lunch with girlfriends today – it was a hit! Thanks for the recipe.
That’s great! Thanks for letting me know!
Thanks for the recipe.
My girlfriend LOVED it 😉
So happy to hear that, John!
Wow- what a dish! Now I don’t have to take my wife out for a really nice dinner! Thank you for sharing this recipe.
Haha thanks, Tom!!
I just made this for dinner this evening and it’s SO good! I didn’t have the Dijon mustard but it still turned out fine. Thanks for the great recipe, was super quick and easy!
I’m so glad you liked it, Sara!! 🙂 Thanks for leaving a comment!
made it tonight with penne, amazing!
Yay! So glad it turned out. 🙂
Fabulous recipe.. thank you so much for sharing it.
So glad you like it! 🙂