Quick Pasta with Salmon and Tomatoes in Cream Sauce recipe

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1 (16 ounce) package spaghetti
1 tablespoon vegetable oil
10 ounces salmon fillet, cut into cubes
1 clove garlic, minced
1 pound tomatoes, chopped
3 tablespoons chopped fresh basil
1 pinch salt and freshly ground black pepper to taste
¾ cup heavy whipping cream

Nutrition Info

465.6 calories
carbohydrate: 59.7 g
cholesterol: 61 mg
fat: 16.2 g
fiber: 3.3 g
protein: 19.7 g
saturatedFat: 7.8 g
servingSize: -
sodium: 66.9 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.

Recipe Yield

6 servings

Recipe Note

This is my favorite pasta dish made with fresh salmon and tomatoes in a cream sauce. If you want to reduce the calories, you can use milk for part of the cream, but believe me, with cream it is to die for!

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