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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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Hi!! This recipe looks lush, I was just wondering if it would make a difference if I substituted the cream for creme fraiche? Would the quantities be different? Thanks 🙂
Hi! The flavor and texture will be different (more tangy), and I’m worried that the creme fraiche may curdle. I really can’t say re: the quantity without testing. I’d add a couple dollops erring on the side of less vs. more and add more if needed. I’d probably add it in closer to the end of cooking and not let it boil.
What do you think about adding a bit of vermouth? How much? I’m trying to recreate a recipe I made about 10 years ago and yours is the closest one yet!!
Hmmm…. I think that could be tasty! Maybe like 1/4 cup to start with and then give it a taste? I honestly don’t know but now I’m intrigued.
Wow! So delicious!!!
I followed the recipe except for the cream. I am lactose intolerant, and luckily the Parmesan cheese is lactose free so I added a bit more. I enjoyed it so much! Thank you!!!
I’m so happy you were able to make it work! 🙂 XO
Fantastic recipe! I used fusilli pasta and didn’t have cream, so substituted 2% Skyr/Greek yoghurt, and mixed the lemon and yoghurt prior to adding to the pan. No curdling and turned out great. Plus some extra hidden protein 😉 Very delicious and easy to make, will definitely be having this again! Thanks 🙂
So glad you liked it! 🙂 Thank you!
Hey! I only have grape tomatoes – will that work? Don’t want to have to go to the store under the circumstances right now and I have everything else!
Thank you 😊
Sure, that’s fine 🙂
Ive cooked this recipe about 10 times since finding it some 6 months ago. family and friends LOVE it and it is easy to make. I’ve added Portabella mushrooms and some sundried tomatoes to it. I’m just here printing the recipe as we have guests over tonight and I cant let them see my laptop out following the EASY recipe (I’m a 56 year old man just really trying to start to learn cooking and am always worried about messing up the ingredients or ???? LOL )
thank you for this recipe.
Haha I’m so glad the recipe is a hit with you!! Thank you so much for taking the time to write me a comment. ☺️
I made this last night and LOVED it. My daughter and son were negotiating for the leftovers today. I did add three spiralized yellow squash noodles to my pasta so I had extra hidden veggies.
Wonderful!! So glad everyone liked it haha.
The best recipe for salmon! Love it!
So glad you liked it!
Made this tonight to use up some leftover cedar planked salmon. I usually avoid dishes with cream but was well worth it. Plus a little glass of rose.
So glad you enjoyed it, Ros!
I have made this a bunch of time since discovering. I like to add a bit more Dijon and lemon as I like to have a kick to it. My seven year old son loves it, although usually picks out the bigger salmon pieces.
I have used a variety of substitute ingredients, always tasty but never as much as the real ones!
Some options if you’re missing ingredients
-I didn’t have tomatoes, rinsed out canned plum tomato and chucked that in instead.
– I used limes instead of lemon
– I used grated mature cheddar cheese instead of Parmesan
Thank you, Ivana! So glad it’s a hit in your house. Thanks for the suggestions!
I’ve made this recipe a couple of times and we love it! Nice to have tomatoes in a creamy pasta recipe – surprising how few recipes do! Easy and tasty 🙂
So happy to hear that! I know, it’s such an easy addition but totally brightens the sauce up! 🙂
Fantastic recipe! Especially since it’s so quick and easy – not to mention tasty.
So glad you liked it, Mitch!