Description
Salmon and pasta with tomatoes is a simple, flavorful dinner featuring tender salmon, juicy cherry tomatoes, garlic, and pasta tossed in a light lemon butter sauce. This easy weeknight meal combines fresh ingredients into a satisfying dish that feels both light and indulgent.
Ingredients
Pasta and Salmon
- 12 ounces penne, linguine, or spaghetti
- 4 salmon fillets, about 4–5 ounces each
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Sauce and Vegetables
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- ½ cup chicken or vegetable broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Fresh basil, optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Season the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 3–4 minutes per side, or until they are cooked through and flake easily with a fork. Transfer the salmon to a plate and gently flake into large pieces.
- Sauté Garlic: Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and cook it for about 30 seconds until fragrant, taking care not to burn it.
- Cook Tomatoes and Seasonings: Add the halved cherry tomatoes, Italian seasoning, red pepper flakes if using, and the remaining salt and black pepper. Cook for 3–4 minutes until the tomatoes start to soften and release their juices.
- Add Liquids and Simmer: Pour in the chicken or vegetable broth, lemon juice, and lemon zest. Simmer the mixture for 2 minutes to let the flavors meld.
- Create the Sauce: Stir in the unsalted butter until it melts completely and the sauce becomes smooth and glossy.
- Toss Pasta with Sauce: Add the cooked pasta and grated Parmesan cheese to the skillet. Toss well to combine thoroughly, adding a little reserved pasta water as needed to loosen the sauce to your desired consistency.
- Add Salmon: Gently fold the flaked salmon into the pasta mixture, being careful not to break it up too much.
- Garnish and Serve: Sprinkle freshly chopped parsley and fresh basil over the dish. Serve immediately while warm and fresh.
Notes
- Use skinless salmon fillets for easier preparation, or remove the skin after cooking if preferred.
- Add additional vegetables like spinach, zucchini, or asparagus for more nutrition and variety.
- Sun-dried tomatoes can replace part of the cherry tomatoes for a richer flavor profile.
- For a creamier sauce, stir in ¼ cup heavy cream along with the broth in step 6.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave to avoid drying out the salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta, Seafood
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean-Inspired
