One-Pan Creamy Salmon Pasta

Creamy one pan salmon pasta topped with grated cheese, served in a black bowl with fresh tomatoes.

Dry fettuccine, salmon fillets, cherry tomatoes, mushrooms, and spinach cooked together in one pan with a light cream and marinara sauce. The salmon steams on top of the pasta and flakes directly into the dish at the end. Rich, cohesive, and on the table in under 25 minutes.

Course Main Course

Cuisine American, Italian

Keyword creamy salmon pasta, easy salmon pasta, one pan salmon pasta, salmon fettuccine, salmon pasta recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings people

Calories 300kcal

Author Chef Josh

Equipment

Large deep skillet or sauté pan with a lid
Box grater for Parmesan

Ingredients

2 salmon fillets about 3 to 4 oz each
5 bundles dried fettuccine
1 large handful cherry tomatoes halved
½ red onion thinly sliced
4 to 5 white or cremini mushrooms sliced
1 large handful baby spinach
3 garlic cloves minced
½ cup marinara sauce or passata
½ cup light cream
¾ cup chicken or vegetable stock
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon chili flakes
Freshly grated Parmesan for serving
Squeeze of lemon and fresh basil or parsley to finish

Instructions

Build the Base: Add fettuccine to a large deep skillet. Scatter cherry tomatoes, red onion, mushrooms, garlic, and spinach over and around the pasta. Pour in marinara, cream, and stock. Season with salt, pepper, garlic powder, oregano, and chili flakes.
Add the Salmon: Nestle the salmon fillets on top of everything, skin side down if they have skin.
Simmer: Cover with a lid and bring to a gentle simmer over medium heat. Cook for 10 to 12 minutes, stirring the pasta once or twice to prevent sticking, until the pasta is tender and the salmon flakes easily when pressed.
Finish the Dish: Remove the lid. Break the salmon into large flakes and toss everything together until the sauce coats the pasta evenly. If the sauce is too thick, add a splash of water or stock. If it's too loose, simmer uncovered for 1 to 2 minutes.
Serve: Finish with a squeeze of lemon, fresh basil or parsley, and a generous sprinkle of freshly grated Parmesan. Serve immediately.

Notes

On the Salmon: Skin-on or skinless both work. If the fillets have skin, nestle them skin side down. The skin protects the flesh from the direct heat of the pan and peels away easily once the salmon is cooked through. Fresh salmon is best here. Frozen salmon works if you thaw it fully and pat it dry before adding it to the pan. Excess moisture from frozen salmon that isn't fully thawed will water down the sauce.

On Stirring the Pasta: Stir once or twice during the cook, not constantly. The pasta needs time in contact with the hot liquid to soften without breaking. Too much stirring agitates the fettuccine and can cause it to clump or break. Once or twice with tongs or a wooden spoon is enough to prevent sticking while letting the pasta cook evenly.

On Sauce Consistency: The ¾ cup of stock is a starting point. Every stove and every pan runs slightly differently, so check the consistency before the pasta is fully cooked. If it looks like it's drying out, add a small splash of hot water or stock. If it looks too loose when the pasta is done, simmer uncovered for a minute or two. The pasta starch released during cooking continues to thicken the sauce as it sits, so pull it slightly looser than you want the finished dish to be.

On Making it a Full Dinner: This pasta is complete as written. For a slightly more elevated version, a handful of capers and some sun-dried tomatoes added with the other vegetables adds a Mediterranean depth that works very well with the salmon.

Nutrition