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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 didn’t use the heavy cream and it was still so good. I also didn’t have enough salmon so I put a few shrimp in. It’s now on my favorites list. I’ll be making this a lot.
Excellent!
This sounds yummy. Do you think this would work with good canned salmon?
Hi! Yes you could for sure try it. Just be careful not to overcook the fish.
I felt I should comment since we’ve been enjoying this for a few years now and serve it to guests as well. 5 Stars!!!!!
Thank you so much, Tony!! I appreciate it!!
My rating is a 0/10 this is because wrong instructions for cooking pasta to early this meant that when I put the pasta in the sauce it was not fresh and I was clumped together so I had to pull it apart
Hi Daisy! You are supposed to start cooking the sauce while the pasta water heats up and the pasta is cooked so it’s ready at the same time. I have updated the instructions to add the word “meanwhile” to ensure that’s more clear. It’s a good idea to read through the whole recipe before starting. The last step indicates “…once the pasta is cooked…”, so that would have been a clue if you were unsure.
This is a family favourite in our house. My 6 year old LOVES it and asks for it all the time. I’ve sometimes substituted the cooking cream for coconut cream and it’s just as delicious. Or we use sour cream sometimes too. And extra Dijon haha.
It’s such a simple and delicious meal. If we ever cook it for guests, they ALWAYS ask for the recipe. 💛💛💛
I’m thrilled it’s a favorite!! 😀 Thanks so much for your review, Melissa!
Made this yesterday for my family of four + dog, but used 750g of salmon. Dog had some salmon pre mixing it into the sauce. I subbed the cream for Greek yoghurt which I stirred in as the last thing to avoid it separating and I used whole wheat penne. There’s only a handful of penne left, which dog will have with his lunch – the rest of it went! So quick and easy to make, love it ❤️
I love that!! 😀
I started to follow this recipe and then I realized I didn’t have full fat cream 1/2 way thru cooking. So I had to omit the lemon and the tomatoes which made me sad but I was able to sub other veggies I had in the fridge. I sautéd sliced mushrooms and a rosemary sprig with garlic and butter then added peaches and cream corn, and spinach. Once that was cooked down I added 1 cup of pasta water and the cream with more garlic and the Dijon mustard. I simmered that and then added the salmon and spaghettini back in. It was SO GOOD!!! I wish I would have been able to the make the OG recipe but my improvising saved the day. It was seriously so taste. I used lemon wedge squeezed over it at the end and it was perfect. I can’t wait to make again!!! Will definitely try it with the full fat cream next time and tomatoes and lemon!
Well I am so glad you were able to salvage it! 😀 Thanks for letting us know your tweaks – I am sure it’ll give other readers some fun ideas. Let me know if you end up trying the original version haha.
I absolutely loved this recipe! And it was ready in under 30 minutes. I imagined myself sitting somewhere on the Amalfi coast, having this delicious creamy lemony seafood pasta. Will definitely add this to my repertoire!
Aww I love that description, Rosana! Thanks for your review!
Made this dish this evening! Added in sun dried tomatoes and spinach!! Great flavor!!
Glad you liked it!
Definitely a new family favorite! Very quick and easy, yet tastes gourmet. Love this recipe!!!
I’m thrilled to hear that, Kathy!