Creamy Salmon Pasta (25 Minutes)

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This dish combines al dente pasta shells, tender salmon, and sweet peas in a creamy, savory sauce that’s perfect for a quick weeknight meal. The richness of the sauce paired with the mild flavor of the salmon and the pop of sweetness from the peas create a delicious combination that’s sure to please. Let’s dig in!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz pasta shells
  • 1 lb salmon fillet, skin removed and cut into bite-sized pieces
  • 1 cup frozen peas
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the pasta according to package directions until al dente, then drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
  3. Add the salmon to the skillet and season with salt and pepper. Cook for 3-4 minutes until the salmon is cooked through and slightly crispy on the outside.
  4. Remove the salmon from the skillet and set aside.
  5. In the same skillet, add the heavy cream and Parmesan cheese, stirring until the cheese is melted and the sauce is heated through.
  6. Add the cooked pasta, frozen peas, and salmon to the skillet with the sauce, stirring until everything is well combined and heated through.
  7. Serve immediately, garnished with fresh parsley.

Notes

Feel free to add some extra vegetables like sliced mushrooms or bell peppers to give the dish some extra texture and color. If you want to lighten this meal up, you can use half whole milk, half heavy cream. Sometimes, I’ll swap in some plain Greek yogurt for extra protein as well. Enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 643 calories
  • Sugar: 4g
  • Sodium: 374mg
  • Fat: 38g
  • Carbohydrates: 44g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 162mg

Pair this with...

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

For Tomorrow's Dinner

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Classic Stuffed Shells with Marinara and Parmesan (1 Hr, 20 Mins)

Swiss Steak with Carrots and Mushrooms (25 Mins + Slow Cook Time)

Greek Orzo Pasta Salad (30 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!