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This easy yet elegant tomato spinach salmon pasta recipe has an irresistible garlic butter sauce with sun-kissed fresh tomatoes. The salmon is perfectly tender and flaky!
Try my Tomato Spinach White Wine Chicken or Creamy Lemon and Fresh Tomato Salmon Pasta next.
Why you’ll love it
A few everyday ingredients come together in an elevated way in this simple salmon pasta recipe. It’s especially tasty with in-season tomatoes when they’re at their sweetest and most flavorful! This is a light yet comforting pasta, and it’s definitely a summer favorite.
This dish is another way to enjoy salmon. It’s juicy and goes so well with the fresh spinach, tomatoes, and the buttery garlic sauce. This salmon pasta with tomatoes is a 30-minute meal, making it ideal for any weeknight, but it’s also special enough for company!
What you’ll need
- Pasta – I like a longer shape like spaghetti for this one
- Salmon – we’re using a fresh salmon fillet that’s flaked into bite-sized pieces
- Garlic powder – along with salt & pepper, it infuses the fish directly with flavor
- Olive oil and butter – for pan searing and making up the base of the sauce
- Garlic – savory goodness
- Tomatoes – we’re using fresh grape tomatoes
- Wine or chicken broth – I recommend a dry white wine like sauvignon blanc or pinot grigio
- Italian seasoning – my favorite blend of dried herbs that comes all in one jar
- Spinach – for a pop of freshness, color, and contrast
Helpful tips
- This recipe is designed for a piece of salmon that’s about 1″ thick. For thinner pieces, you will need to adjust cooking time so that it doesn’t overcook.
- If your salmon has the skin on and you don’t want to eat it, you can easily peel it off and discard it after you’ve seared it.
How to make spinach tomato salmon pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil up your pasta. Meanwhile, season the fish with the garlic powder and salt & pepper. Melt the butter and olive oil in a skillet. Sear the salmon on both sides until golden, then transfer to a plate. Add the garlic, tomatoes, wine/broth, and Italian seasoning.
Cook until the tomatoes burst, stirring every so often. Return the salmon, and add the spinach. Break the salmon up with a spoon. Cook until the spinach has wilted and the fish is cooked through. Season with salt & pepper, and toss with the drained spaghetti.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this cast iron skillet for this salmon pasta sauce.
- Mince the garlic with a garlic press. No peeling of the cloves is needed.
- Use a pair of kitchen tongs to easily toss the pasta, and store uncooked spaghetti in one of these airtight pantry containers.
Substitutions and variations
- Another fish like halibut or cod would work if you don’t want to use salmon.
- If you want a more pronounced herb flavor, up the Italian seasoning and/or throw in some fresh herbs if you happen to have some.
- Try my Tomato Spinach Shrimp Pasta if you’d like to make it with shrimp instead.
What to serve with tomato salmon pasta
- I really like a dusting of freshly grated parmesan, but that’s optional!
- Fresh bread and olive oil and balsamic vinegar for dipping is always a great pairing, or you could go all out with my Cheesy Garlic Bread.
- A salad makes a nice pairing. Try my Creamy Cucumber Salad or this light Parmesan Arugula Salad.
Leftovers and storage
- Store leftover pasta for 2-3 days in the fridge, and reheat slowly over a low heat.
- As with most pasta recipes, I recommend boiling up fresh pasta to use with the rest of the sauce if you know you’re not going to eat all 4 servings right away.
- I don’t recommend freezing as the texture of the dish can change.
More easy salmon recipes
If you made this tomato spinach pasta with salmon, please leave a star rating and review below! You can also tag me on Instagram with your S&L creations.
Tomato Spinach Salmon Pasta
Ingredients
- 8 ounces uncooked pasta spaghetti recommended
- 1 pound salmon
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic minced
- 10 ounces grape tomatoes cut into halves
- 1/4 cup dry white wine or chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
Instructions
- Boil a large, salted pot of water for your pasta. Cook it al dente according to package directions.
- Meanwhile, season the salmon with the garlic powder and salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, sear the salmon for about 3 minutes/side, until lightly golden, then transfer it to a plate.
- Reduce the heat to medium and stir in the garlic, tomatoes, wine, and Italian seasoning.
- Cook, stirring occasionally, until the tomatoes start to lose their shape (about 5 minutes).
- Add the spinach and salmon to the pan, and break the salmon up into bite size pieces using your spoon. Let it cook for another 3-5 minutes, or until the salmon is cooked through and the spinach has wilted.
- Season with salt & pepper as needed. Toss with the drained pasta. If you want a little more liquid in the sauce, add a splash of the hot pasta water prior to draining it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very tasty and easy to put together
Thanks!!
Great pasta dish! I had some salmon that wasn’t quite enough for an entree on its own and this was the perfect solution! Great flavor and so easy to make. I served it with a salad and some garlic breadsticks. We loved it!
Thank you, Adrienne!
Could you do this with chicken instead of fish ?
Sure. Just adjust cooking time as needed. Let me know how it goes!
Very good and easy. I didn’t have fresh salmon so I used canned. I think with fresh salmon it would be 5 stars.
Would this be any good with canned salmon?
I think it would. 🙂 Let me know if you try!
Delish! Eating hot from the pan and it is so good! My personal shopper forgot to get spaghetti on shopping day (OK it’s me, I’m the personal shopper.) so I substituted gemelli. I also used Flavor Bomb cherry tomatoes because to me they are the next best thing to homegrown ones. I took a picture because it looked so pretty in the bowl! Thanks for another great recipe, Natasha!
Haha your comment made me laugh re: the personal shopper lol. I’m so happy you enjoyed this one, Tammy! 😀
Fantastic dish. I followed the recipe to the letter and it was perfect. Great flavor, healthy meal, and simple to make. Another brilliant dish from my favorite food creator.
Awww thank you so much, Rachel!! I really appreciate your review! XO
Delicious
Thanks, Lucie!