Give yourself the date-night-out treatment from the comfort of your kitchen via this swoon-worthy Salmon Pasta.

Creamy salmon pasta in a bowl

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Tender flakes of salmon tossed in a creamy lemon sauce with sun-dried tomatoes and whole wheat noodles, this elegant recipe will leave you feeling like a 5-star chef, with the distinct benefit that, unlike the chef in a restaurant, you get to sit down and be the diner too!

A certain red-hearted holiday is around the corner.

In years past, Ben and I intentionally chose to stay in for Valentine’s Day, which used to feel romantic, especially whenever Ben made me this Balsamic Glazed Salmon.

Admittedly, after staying in so many nights in a row, cooking has lost much of its luster.

That’s why we need recipes like this scrumptious salmon pasta.

This easy recipe is decidedly low maintenance (thank goodness!), but it tastes special enough to make your evening feel like an event.

Two bowls of salmon pasta with cheese

Don your LBD (Little Black Dress) or your SSP (Super Stretchy Pants) and cook this meal for a special someone.

And yes, that special someone can absolutely, 100% be YOU!

This creamy salmon pasta recipe wants you to light a candle, pour a glass of your favorite wine, and turn on some music.

I’m looking forward to this date night already. Aren’t you?

While this pasta tastes rich and decadent, per usual I pulled out my wholesome tricks, so you can feel great adding it to your regular healthy meal rotation.

As with this Pasta al Limone and this Healthy Shrimp Scampi with Zucchini Noodles, this salmon pasta has no cream.

Instead, I used the pasta cooking liquid, lemon juice, and freshly grated Parmesan to make it luscious.

To cook the salmon, I turned to my tried-and-true Baked Salmon in Foil, along with several of the tips shared in this comprehensive guide to cooking healthy salmon recipes.

Put it all together: al dente noodles + divine cream sauce (no cream!) + tender, flaky salmon, and you have a weeknight dinner you’ll remember for many nights to come.

Healthy salmon pasta with basil

How to Cook Salmon Pasta

Think of this creamy tomato salmon pasta recipe like a lighter version of salmon alfredo that will make you feel comforted but not comatose.


To cook white pasta sauce from scratch without relying on heavy cream, be sure to reserve some of the pasta cooking liquid. Its starchiness will help the sauce thicken, come together easily and have great texture.

The Ingredients

  • Salmon. Tender, perfectly-cooked salmon pieces make this pasta feel especially elegant and add wonderful lean protein. Salmon is rich in beneficial omega-3 fatty acids and vitamins.
  • Pasta. I chose to use whole wheat pasta for its redeeming value, as it’s higher in fiber. Penne, rigatoni, or another similar pasta will work perfectly here. You could even try it with spaghetti or linguine.
  • Lemon Zest + Juice. Gives this dish delicious brightness and acidity.
  • Butter + Shallot + Garlic. The all-important beginnings of our creamy sauce. A touch of butter brings richness, and the garlic and shallot help build deep flavor.
  • White Wine. Helps deglaze the pan and create the liquid for the sauce. You can use white wine, chicken broth, or vegetable broth for this step.
  • Red Pepper Flakes. Adds just the right amount of heat.
  • Sun-Dried Tomatoes. Intense tomato lusciousness is packed into each of these little red jewels. Like in Tuna Pasta Salad, they make the dish feel extra special and add beautiful color.
  • Fresh Basil. A touch of basil (or fresh parsley) adds freshness and Italian flair to the dish.
  • Parmesan. For that can’t-resist cheesy, nutty, yummy goodness.

The Directions

A fish filet in a baking dish
  1. Bake the salmon at 425 degrees F for 10 to 12 minutes, skin-side down.
Pieces of salmon on a plate
  1. Let the salmon rest, then break it into pieces. Cook the pasta. Reserve some of the pasta water before draining.
Garlic being sautéed in a skillet
  1. Saute the shallot in butter and oil. Stir in the garlic, red pepper flakes, salt, and pepper.
Ingredients being sautéed in a skillet
  1. Whisk in the wine, zest, and juice. Let simmer for a couple of minutes.
  2. Toss the pasta noodles with the sauce, adding pasta water as needed.
Noodles, cheese, red peppers, and herbs in a pot
  1. Stir in the tomatoes, basil, and Parmesan.
  2. Gently incorporate the salmon. DIG IN!

Switch up the Salmon

In addition to the salmon directions provided in this recipe, you can also use leftover salmon or change up the way you cook it.

Lemon, red pepper flakes, and garlic are some of the flavors that go best with salmon. A few salmon recipes that highlight these and pair well with pasta are:

Another option is to make this as a Smoked Salmon Pasta, swapping hot smoked salmon in for the baked salmon called for in this recipe. I recommend a thick, flaky salmon (hot smoked salmon), vs. the more thin and tender cold-smoke (think lox-style) salmon.

Salmon pasta in a pot with cheese

Storage Tips

  • To Store. This pasta dish is best enjoyed the day it is made, but it can be refrigerated in an airtight container for up to 2 days.
  • To Reheat. Very gently rewarm leftovers on the stovetop over medium heat or in the microwave.
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. The sauce may separate a little once thawed, but it will taste delicious.

Meal Plan Tip

Bake the salmon up to 1 day in advance, and refrigerate it in an airtight storage container. Let it come to room temperature first, then add it to the recipe as directed.

Wine Pairing

Serve this salmon pasta with Sauvignon Blanc, crisp Chardonnay, Malbec, or Pinot Noir.

Easy salmon pasta in a bowl

What to Serve with Salmon Pasta

Recommended Tools to Make this Recipe

The Best Dutch Oven

While it’s an investment, this heavy-duty, high-quality kitchen tool will last you a lifetime.

Creamy salmon pasta in a bowl

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Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

What’s the Difference Between a Shallot and an Onion?

Shallots have a milder taste and smell than onions do, with a hint of garlic flavor. Shallots are higher in many essential nutrients.such as fiber, rich in vitamin B6, manganese, copper, folate, and vitamin C.

What Sauce for Salmon?

While this salmon pasta has my favorite sauce already on it, you can check out this Garlic Pasta that has a flavorful sauce that would compliment the salmon (no flour added)! Another would be this lemon sauce in this Pasta al Limone!

What Goes With Salmon Pasta?

While I believe this pasta is fantastic on it’s own, you could go with roasted asparagus as a side dish, crab stuffed mushrooms for an appetizer or a simple fresh spinach salad!

Time to treat yourself, the salmon pasta way!

Salmon Pasta Video

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Creamy salmon pasta in a bowl

Salmon Pasta

5 from 18 votes
Guaranteed to impress, this creamy salmon pasta with sun-dried tomatoes is spectacular. The garlic lemon alfredo sauce is made with no cream!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 4 servings


  • 1 pound salmon fillet* I prefer cooking salmon with skin on, though you can use skinless if you prefer
  • 2 tablespoons extra virgin olive oil divided
  • ¼ cup plus 2 tablespoons, freshly squeezed lemon juice divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 8 ounces whole wheat penne rigatoni, or similar pasta
  • 2 tablespoons unsalted butter
  • 1 shallot finely chopped
  • 4 cloves garlic minced (about 1 1/2 tablespoons)
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup white wine or low sodium chicken broth or vegetable broth
  • Zest of 1 lemon
  • 1/2 cup oil-packed sun-dried tomatoes drained and chopped
  • 1/2 cup chopped fresh basil plus additional for serving
  • 1/3 cup freshly shredded Parmesan cheese plus additional for serving


  • Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.
  • Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice (you’ll need the zest of ½ lemon later on, so be sure to plan accordingly). Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
  • Bake the salmon for 10 to 12 minutes for a 1-inch fillet, until it flakes easily with a fork and reaches 145 degrees F on an instant-read thermometer. DO NOT overcook. If your salmon is thicker or thinner than 1-inch adjust the cooking time accordingly (I usually start checking it around 12 minutes, remove it a few degrees early, then cover it and let it rest to allow the carry-over cooking to finish the job). Remove to a cutting board or plate.
  • Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.
  • While the salmon bakes, bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.
  • While the pasta cooks, in a large, deep skillet or Dutch oven, heat the butter and remaining 1 tablespoon olive oil over medium-low heat.
  • Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the red pepper flakes and remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
  • Add the wine, lemon zest, and remaining ¼ cup lemon juice. Bring to a simmer. Simmers gently for 2 minutes, adjusting the heat as needed.
  • Stir in the noodles. Toss the noodles so that they become coated with garlic-lemon sauce. If at any point, the sauce becomes too thick or dry, splash in the reserved pasta water as needed.
  • Stir in the sun-dried tomatoes, basil, and parmesan.
  • Last, gently stir in the flaked salmon, heating just until warmed through. Enjoy immediately, with a sprinkle of extra Parmesan and basil.


  • *You can also swap the 1 pound salmon fillet with four, 4-ounce fillets. Arrange them side-by-side in the baking dish. Start checking the fish for doneness at the 8-minute mark, then adjust accordingly.
  • Add capers as a final touch! They’re delightfully salty and briny!
  • TO STORE: This dish is best enjoyed the day it is made, but it can be refrigerated in an airtight storage container for up to 2 days.
  • TO REHEAT: Very gently rewarm leftovers on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The sauce may separate a little once thawed, but it will taste delicious.


Serving: 1(of 4)Calories: 554kcalCarbohydrates: 43gProtein: 34gFat: 26gSaturated Fat: 8gTrans Fat: 1gCholesterol: 85mgPotassium: 857mgFiber: 5gSugar: 2gVitamin A: 667IUVitamin C: 22mgCalcium: 131mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I got your daily email today with this recipe and I remembered some leftover salmon sitting in our fridge from 2 nights ago…”what the heck” I thought. I’ll give it a try. Very glad I did! So yummy! Even my 7 year old is eating it! Win!5 stars

  2. Super easy and great flavor. The lemon zest goes well with the shallots and garlic. I don’t tend to measure ingredients and will go lighter on the red pepper flake next time.5 stars

  3. Made this for dinner tonight, and it was SO good, and felt fancy without a ton of work. I didn’t have basil but I added a mix of spinach and arugula instead for more greens. Definitely will make again!5 stars

  4. This was delicious! I made it for my son and daughter in law after they brought home their new baby girl…it was the perfect meal. Just the right amount of healthy and yum for a new mom and dad! We can’t wait to have it again!5 stars

  5. Loved this recipe. I’m on a diet so I replaced the pasta with chopped bok choy. I’m making this again!!5 stars

  6. Thanks for the delicious recipe for supper! I had to roast fresh tomatoes because my sun-dried tomatoes had gone bad so it wasn’t quite as good as I know it could have been.
    I’ll definitely make it again when I have all the ingredients.
    This recipe, like all your others, was a hit and I’m loving your cookbook so far!5 stars

  7. This pasta is sooo good! I would have never thought of putting salmon in pasta, so I was a little nervous, but it was amazing! Definitely could be a great fancy dinner at home! I love the sauce and also how it is still light and not too heavy of a dish. Super delish! Must try!5 stars

  8. This recipe was delicious, however it was NOT “creamy”. I expected some creaminess which would have added to the dish.

    1. Hi Judy, so glad you enjoyed the pasta and thank you for the feedback! Due to the pasta not containing any cream in it, it will definitely not have a traditional creamy texture like you would if there was cream in it. The creaminess comes from the mixture of the pasta water, lemon juice, and freshly grated Parmesan to make it luscious.

  9. I may have over done the dried tomatoes a bit as my test taste craved for more, but overall, it was a fantastic recipe.5 stars

  10. This was delicious! I made a couple of changes…I have dairy intolerance so I left out the cheese (even though I know it would have been even better with cheese!), I wilted fresh spinach and added it at the end, and used orzo pasta since that was what I had. My husband and I really enjoyed it. Thank you for great recipes!5 stars

  11. So many popups on your site it made your page unresponsive. I could not see your recipe. This has never happened to me before. I thought you should know.

    1. I’m sorry for any inconvenience that the ads caused you, Erich. Next time, you can click the “print” button at the top of the page to print a copy with only the recipe ingredients and step by step directions, or click the “jump to recipe” button to get you to the recipe faster. I hope this helps!

  12. We (husband and I) really loved this!. It was easy, flavorful and I had my own grown fresh basil and salmon in the freezer to eat up (Husband caught). Thank you.5 stars

  13. Tasted delicious my daughter said it was resturant class and I threw in some finely chopped flat leaf parsley which gave it a different look5 stars

  14. I like this recipe. I followed it exactly except the parm. My Italian husband cringes at cheese paired with fish or seafood. It’s not done in Italy!

    Beautiful recipe otherwise ! Thank you!

  15. Yummy, I added artichoke hearts, capers, and a few cherry tomatoes from my garden. I ate the leftovers today for brunch….. Definitely will be making it again. Will switch it up with Chicken or Shrimp.5 stars

  16. As usual, this looks mouthwatering! Quick question, though…your video says cook salmon at 425°, but the recipe says 375°. Which is it??

  17. Delicious! Was looking for a pasta dish for some leftover salmon and this did not disappoint. Thanks!5 stars

  18. I watched the special video (Valentine’s Day dinner idea) & was inspired to try this dish. The little bowtie pasta were adorable & the lemon tones/flavour in the dish were super! I would never have thought of putting salmon IN my pasta dishes (or parmesan cheese with salmon) – but it was all a WIN/WIN combination. My husband says the recipe “is a keeper”. Thank you Erin for another winning recipe. PS: I selected your Roasted Broccolini side dish to go with & it was also fantastic!5 stars