Tomato Basil Salmon Pasta is a flavorful, comforting dinner that comes together quickly (under 30 minutes!) and tastes like something you would order at a nice restaurant! Tender bites of seared salmon are served over rotini pasta tossed in a creamy tomato basil sauce made with garlic, cream, and parmesan cheese. You can cook them in the air fryer if preferred! You might also love my Blackened Steak and Salmon Alfredo, another restaurant-worthy but surprisingly simple dish.
Ingredients & Substitutions
- Pasta: I love using rotini pasta for dishes like this because its corkscrew-shaped spirals hold onto the sauce really well! But, you can use pasta you have on hand, or make homemade-shaped pasta! After cooking the pasta, reserve about 1/2 cup of pasta water before draining the rest.
- Salmon: Look for a pound of salmon, whether one filet or a few smaller cuts. Remove the skin, then cut it into 1-inch pieces. (I like to remove the skin when cutting the salmon into smaller pieces.) Try to cut the pieces as close to the same size as possible for the best results. Season the salmon with paprika, garlic powder, salt, pepper, and red pepper flakes (if you want a little kick to each bite). You can pan-sear it or cook the salmon in an air fryer.
- Sauce: The sauce is creamy and flavorful, made with tomato paste, garlic, and heavy cream. Parmesan cheese adds a salty, cheesy taste, and fresh basil gives it a pop of freshness. It coats the pasta nicely and goes perfectly with the tender salmon on top.
- Heavy Cream: Heavy cream (also called heavy whipping cream) makes the sauce rich and creamy. You can use half-and-half or whole milk instead, but the sauce will be a little thinner and less rich.
- Parmesan Cheese: For the best taste, use parmesan cheese that you grate yourself. It melts better and has more flavor than the kind that comes pre-shredded in a bag or can. Besides mixing it into the sauce, have a little extra for garnish, too.
- Basil: Fresh basil adds a pop of flavor and color to the dish. If you don’t have any on hand, you can use 1 teaspoon of dried basil instead. The flavor will be a little different, but still delicious.
Is Tomato Basil Salmon Pasta Spicy?
I would not consider this pasta dish very spicy at all, but more of a mild heat level due to the optional red pepper flakes. If you prefer a milder dish, you can simply leave out the red pepper flakes or reduce the amount. If you like a spicier kick, feel free to add more red pepper flakes or even a pinch of cayenne pepper to the sauce for extra heat. I like to serve the dish with extra red pepper flakes that people can add if they want!
How to Know When Salmon Bites Are Fully Cooked
The best way to tell if salmon bites are done is by checking the internal temperature. According to the USDA, salmon is fully cooked when it reaches 145°F in the thickest part. If you like your salmon medium, you can take it off the heat at 130°F, since it will continue to cook as it rests. If you don’t have a thermometer, look for salmon that flakes easily with a fork and has a slightly opaque center. Be careful not to overcook the salmon bites, they can dry out quickly. Because salmon pieces can vary in size, using a meat thermometer is the most reliable way to make sure they’re cooked just right.
Can I Add Vegetables To Creamy Salmon Pasta?
Yes! Vegetables like spinach, zucchini, asparagus, cherry tomatoes, or broccoli all work beautifully with this dish. They add extra flavor, color, and nutrients. Just sauté or steam them before tossing them into the creamy salmon pasta for a complete meal.
How To Store Tomato Basil Salmon Pasta
To store leftover tomato basil salmon pasta, first, let the pasta cool to room temperature. Next, keep it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave.
Can You Freeze Tomato Basil Salmon Pasta?
While it’s best to enjoy salmon pasta fresh, you can freeze it if needed. Just make sure the salmon is fully cooked and the sauce is cooled before freezing. Store it in an airtight container or freezer-safe bag, and it should last up to 2 months. When reheating, be sure to thaw it in the refrigerator overnight and then gently reheat it on the stove or in the microwave.
Tomato Basil Salmon Pasta
Ingredients
Pasta
- 8 ounces rotini pasta
Salmon
- 1 pound salmon, skin removed, cut into 1-inch pieces, patted dry
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes, optional
Sauce
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 cup (238 g) heavy cream
- ½ cup (50 g) grated parmesan cheese, plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil, chopped
- chopped parsley, for garnish
- salt, to taste
Instructions
Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain pasta and set aside.
Salmon
- In a small bowl, combine paprika, garlic powder, kosher salt, black pepper, and red pepper flakes. Sprinkle the seasoning mixture over the salmon pieces. Use your hands or a spoon to gently rub it in, making sure all sides are coated.
- To a large nonstick skillet over medium-high heat*, add olive oil and swirl to coat the pan. Once the oil is shimmering and hot, place the salmon pieces in a single layer, leaving space between each one. Sear undisturbed for 2–3 minutes per side, until a golden crust forms and the salmon flakes easily with a fork.
- Carefully remove the salmon from the pan and set aside on a plate.
Sauce
- Reduce heat to medium. To the same skillet, add olive oil and minced garlic. Sauté for about 30 seconds.
- Stir in tomato paste and cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly in color.
- Pour in heavy cream and whisk until smooth and fully combined.
- Remove from heat. Add grated parmesan cheese, salt, and pepper, stirring until the cheese is fully melted.
- Stir in chopped basil.
- Add cooked pasta to the skillet and toss to coat it in the sauce. Gradually pour in reserved pasta water, a little at a time, stirring until the sauce reaches your desired consistency. (I added about ¼ cup pasta water.)
- Place the cooked salmon on top of the pasta.
- Garnish with chopped parsley and grated parmesan. Salt to taste. Serve immediately.
Notes
- Preheat air fryer to 390°F.
- Place the seasoned salmon bites in an even layer in the basket of your air fryer.
- Air fry for 8-9 minutes, flipping halfway through, or until the salmon reaches an internal temperature of 140-145°F.
- Place the cooked salmon in a bowl as you make the sauce.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This pasta is so good! The salmon is cooked perfectly, and the basil adds a fresh taste. I love it!
Elizabeth
To be honest, I didn't know what to think when I saw this recipe. But, it was fantastic! I loved it way more than I thought I would!
Stephanie
The salmon adds a nice touch to this pasta dish. I was pleasantly surprised how much I liked it!
Annabelle
I would definitely make this at home. The salmon was seasoned and cooked perfectly, and it went really well with the tomato basil pasta!
Bella
I like this! It wasn't too rich, and everything seemed to work well together. It seemed fancy, but easy to make!
