Easy Salmon Tomato Spinach Alfredo Pasta
Easy Salmon Tomato Spinach Alfredo Pasta is a creamy, comforting dinner made with tender roasted salmon, burst cherry tomatoes, fresh spinach, and a rich Parmesan Alfredo sauce tossed with perfectly cooked pasta. It’s balanced, satisfying, and ideal for weeknights or casual entertaining.
Equipment
- baking sheet lined with parchment paper
- large pot for boiling pasta
- large skillet for Alfredo sauce
- colander for draining pasta
- mixing spoon or spatula
Ingredients
- 1 pound fresh salmon fillet
- 1 cup cherry or grape tomatoes
- 2–3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme or Italian seasoning
- salt and black pepper to taste
- 8–12 ounces spaghetti or thin pasta
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- salt and pepper to taste
- 1/4 cup reserved pasta water (as needed)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place salmon in the center and scatter cherry tomatoes around it. Drizzle with olive oil and sprinkle with garlic, thyme, salt, and pepper. Roast for 12–15 minutes until the salmon flakes easily and reaches 145°F. Remove from oven and set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/4 cup pasta water before draining. Drain and set aside.
- In a large skillet over medium heat, melt butter. Add heavy cream and bring to a gentle simmer for 3–4 minutes until slightly thickened. Stir in spinach and cook until wilted. Reduce heat and gradually add Parmesan, stirring continuously until smooth. Add reserved pasta water if needed to loosen the sauce.
- Add drained pasta to the Alfredo sauce and toss to coat. Transfer roasted tomatoes and garlic to the skillet. Flake salmon into large chunks and gently fold everything together. Adjust seasoning with salt and pepper and serve immediately.
Notes
Do not overcook the salmon — remove it once it flakes easily. Always salt the pasta water well for best flavor. Add Parmesan over low heat to prevent clumping. Reserve pasta water to loosen the sauce if needed. This dish is best served immediately, as Alfredo sauce thickens as it cools. Store leftovers refrigerated for up to 3 days and reheat gently with a splash of milk or broth.
Nutrition
Calories: 620kcalCarbohydrates: 52gProtein: 36gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 520mgPotassium: 780mgFiber: 3gSugar: 4gVitamin A: 3500IUVitamin C: 18mgCalcium: 320mgIron: 2.5mg
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