Delicious Salmon Pasta Sundried Tomato Recipe for Flavor Lovers

Salmon Pasta Sundried Tomato is one of those dishes that feels like a total win in any home kitchen. I first discovered this combination a few years back when a close friend invited me over for dinner. The way the creamy tomato and salmon sauce clung to the pasta was unforgettable. It was such a simple meal but packed with flavor and warmth. Since then, this Salmon Pasta Sundried Tomato has become a go-to when I want an easy seafood pasta that doesn’t skimp on taste.

What really makes this dish stand out is how the sun-dried tomatoes add this deep, sweet-tart richness to the creamy salmon pasta. It’s such a comforting plate, the kind you crave on busy weeknights or when you need a healthy salmon dinner that feels indulgent but isn’t too heavy. I’ve learned over time to keep the steps straightforward. No need to fuss over complicated sauces or hard-to-find ingredients—the magic comes from good quality salmon, simple cream, and those flavorful tomatoes.

I love how this Salmon Pasta Sundried Tomato fits right into everyday cooking but also feels special enough to serve when friends come over. It’s always a crowd-pleaser and earning second helpings is just about guaranteed. If you’re a home cook looking for a recipe that combines real flavor with ease, I promise this one will quickly become a favorite. It’s approachable, reliable, and delivers creamy, satisfying bites every time.

For more reliable dinner ideas, check out my Teriyaki Salmon Avocado Rice or this Sausage and Courgette Pasta, which share the same easy, flavorful vibe. And if you want a recipe close to this Salmon Pasta Sundried Tomato, Julia’s Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach has a lovely spin on it.

8 oz pasta (I like penne or fusilli for this Salmon Pasta Sundried Tomato; spaghetti works too)
12 oz salmon fillet, skin removed and cut into chunks
1/2 cup sun-dried tomatoes (packed in oil works best for this sundried tomato pasta recipe)
1 cup heavy cream or half-and-half (for a lighter yet creamy salmon pasta)
2 cloves garlic, minced
1 small onion, finely chopped
2 tbsp olive oil (use the oil from the sun-dried tomato jar for extra flavor)
1/4 cup grated Parmesan cheese
Fresh basil or parsley, chopped for garnish
Salt and black pepper, to taste
Juice of half a lemon (brightens up your tomato and salmon sauce beautifully)

No problem if you don’t have Parmesan—grated Pecorino or even grated mild cheddar works in this Salmon Pasta Sundried Tomato. If fresh herbs aren’t handy, a dash of dried oregano or Italian seasoning is a fine swap. You’ll find the sun-dried tomatoes near the canned tomatoes or Italian foods aisle in most grocery stores. They’re generally affordable, and a little goes a long way in this dish.

When prepping your ingredients, chopping your garlic and onion ahead makes this salmon pasta sundried tomato recipe smoother to make. And if you have leftover sun-dried tomatoes, they keep well sealed in a small jar with olive oil in the fridge, ready to sneak into salads or sandwiches.

Here’s the one ingredient trick that makes my salmon pasta sundried tomato taste restaurant-quality: use the sun-dried tomato oil to cook your garlic and onion. It adds such depth without extra effort, turning simple ingredients into a tasty sauce base.

1. Start cooking the pasta: Bring a large pot of salted water to boil and cook the pasta according to package directions until al dente. This usually takes about 8-10 minutes. Don’t overcook or the pasta won’t hold up well with the creamy sauce.

2. Get your salmon prepped: While the pasta is cooking, heat 1 tablespoon of olive oil (or sun-dried tomato oil) in a large skillet over medium heat. Add salmon chunks and cook for about 3 minutes on each side until just cooked through. Salmon cooks fast so keep an eye on it to avoid dryness. Once done, transfer the salmon to a plate and set aside.

3. Make the tomato and salmon sauce: In the same skillet, add another tablespoon of oil if needed, then toss in the minced garlic and chopped onion. Sauté for 2-3 minutes until softened and fragrant.

4. Add sun-dried tomatoes: Chop your sun-dried tomatoes roughly (if not already chopped) and stir them into the skillet. Let them sizzle with the garlic and onion for about 1 minute.

5. Pour in the cream: Lower the heat and slowly add your heavy cream, stirring to combine with the tomato mixture. The sauce should start to thicken gently. You’re building that creamy salmon pasta base now.

6. Season and finish the sauce: Season with salt, pepper, and a squeeze of fresh lemon juice. Return the cooked salmon to the skillet, breaking it up slightly but keeping some chunks intact. Stir carefully so the salmon warms through without falling apart completely.

7. Combine pasta and sauce: Drain your pasta, reserving a little cooking water. Add the pasta directly to the sauce skillet. Toss everything together gently, adding a splash of pasta water if you want the sauce to loosen up or cling better.

8. Cheese and garnish: Sprinkle Parmesan cheese over the pasta and toss again until it melts into the sauce. Finish with fresh chopped basil or parsley for a burst of color and freshness.

From start to finish, this Salmon Pasta Sundried Tomato takes me about 30 minutes. While it’s cooking, you can prep your salad or set the table—you’ll be rewarded with a kitchen full of inviting aromas and a satisfying meal.

If your salmon pasta sundried tomato looks a bit dry, don’t fret. Just add more cream or reserved pasta water a little at a time. The sauce should be creamy but not soupy.

This is where I used to rush my salmon pasta sundried tomato—patience here makes all the difference in getting that silky sauce texture. Once you taste it, you’ll understand why it’s worth the care.

For inspiration on variations, you might enjoy the Salmon in Creamy Sun Dried Tomato Sauce recipe at Creme De La Crumb, which takes a slightly different approach but shares that luscious flavor.

This Salmon Pasta Sundried Tomato shines when served with something light and crisp to balance the creaminess. I often pair it with a simple green salad dressed in lemon vinaigrette or steamed asparagus with a little butter and garlic.

The richness of the tomato and salmon sauce pairs well with bright side dishes because they cut through the cream and keep the meal feeling fresh. Garlic bread or a crusty baguette is perfect for mopping up any leftover sauce.

I’ve served this salmon pasta sundried tomato for casual family dinners and it’s been a family favorite every time. It’s filling yet feels like a healthy salmon dinner option. The subtle sweetness of the sun-dried tomatoes always surprises guests in a good way.

For leftovers, the sauce thickens in the fridge, so adding a splash of cream or broth when reheating helps keep it silky. You can also toss the cooled salmon pasta into a cold pasta salad with some fresh veggies for a quick next-day lunch.

Seasonal variations are easy—swap fresh basil for thyme in fall, or add a handful of spinach for a pop of green. During warmer months, serve with a chilled side salad featuring tomatoes and cucumbers to echo the sun-dried tomato flavor.

If your family loves this, they’ll also enjoy the Salmon Piccata Delicious Main Dish I have, which offers a fresh take on salmon with bright lemon and capers.

1. Can I make this Salmon Pasta Sundried Tomato ahead of time?
Absolutely! Prepare the sauce and salmon as directed, then toss with slightly undercooked pasta. Store separately or combined in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding cream or water to loosen the sauce.

2. What’s the best substitute for sun-dried tomatoes in this recipe?
If you don’t have sun-dried tomatoes, roasted red peppers or canned tomatoes (drained) can work in a pinch. They change the flavor profile but still bring a lovely sweetness and color to this Salmon Pasta Sundried Tomato.

3. How do I adjust the recipe for more or fewer servings?
Simply multiply or reduce the ingredients. For larger groups, 1 pound of salmon and 12-16 oz pasta works well. The sauce ingredients scale nicely, just keep an eye on cream and seasoning amounts as you go.

4. Can I use frozen salmon?
Yes, just thaw it fully and pat dry before cooking. It might release a bit more moisture, so reduce added liquids slightly if needed in your tomato and salmon sauce.

5. Is there a dairy-free version of this creamy salmon pasta?
You can substitute coconut cream or cashew cream for heavy cream. The flavor will shift slightly but still give you a luscious sauce. Just avoid Parmesan or swap with a nutritional yeast topping instead.

6. Does the sun-dried tomato oil make a big difference?
Yes, it adds a richness and concentrated tomato flavor that elevates this sundried tomato pasta recipe. If you don’t have the oil, add a little olive oil and some extra seasoning to boost flavor.

7. What pasta shape is best for Salmon Pasta Sundried Tomato?
Shorter pasta shapes like penne, fusilli, or rigatoni work best to hold the sauce and salmon bits. I’ve also had success with fettuccine for a creamier feel.

For more handy tips, try the Salmon Skillet with Sun-Dried Tomato Cream Sauce on Dishing Out Health. It offers a slightly different method but the same crowd-pleasing flavors.

This Salmon Pasta Sundried Tomato holds a special place in my kitchen because it turns simple ingredients into a flavorful and comforting meal again and again. It’s one of those recipes that works for busy weeknights or when friends come to share a relaxed dinner.

My Best Salmon Pasta Sundried Tomato Tips:

• Use the sun-dried tomato oil to build your sauce base for a flavor boost.
• Don’t overcook the salmon; it’s best when tender and flaky, not dry.
• Reserve pasta water to loosen your sauce if it gets too thick.

I’ve tested variations with spinach, swapped cream for Greek yogurt for a lighter touch, and even added a pinch of red pepper flakes for a bit of heat. The classic creamy salmon pasta with sun-dried tomato wins hands down for requests from family and friends.

I encourage you to make this Salmon Pasta Sundried Tomato your own. Play with herbs or pasta shapes. The joy is in picking ingredients you love and making this easy seafood pasta yours.

I hope you love how this salmon pasta sundried tomato brings simple ingredients alive with flavor and ease. It’s a reliable recipe, approachable and crowd-pleasing, ready to become a staple in your home cooking. You’ve got this—happy cooking!

If you want to keep exploring salmon dishes, don’t miss my Teriyaki Salmon Avocado Rice or this Sausage and Courgette Pasta for more tasty meals you’ll reach for again. And here’s another lovely Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach that you might enjoy.