Creamy Salmon Pasta

Salmon filets on top of creamy pasta in a cast iron skillet.

5 from 3 votes

Creamy salmon pasta made in one skillet with a tomato and greek yogurt sauce, mushrooms, and seared salmon filets. Ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: creamy salmon pasta, salmon pasta recipe

Servings: servings

Calories: 458kcal

Author: Ansley Beutler

Equipment

1 Large Skillet

1 Saucepan

1 Medium-Sized Bowl

Ingredients

For the Salmon

4 salmon filets
½ teaspoon sea salt
½ teaspoon paprika
1 ½ tablespoon olive oil

For the pasta

2 tablespoon olive oil
1 garlic clove large, finely chopped
¼ white onion finely chopped
½ cup mushrooms baby bella or white
2 tablespoon tomato paste
½ teaspoon sea salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
1 cup broth vegetable, chicken, or bone will work
½ cup greek yogurt room temperature, substitute with full-fat coconut milk if needed
6 oz pasta I used chickpea pasta (about ⅔ of a box)
Parsley to garnish, optional

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Instructions

Sprinkle the salt and paprika over the salmon filets. Heat a large skillet over medium heat with the olive oil. Once the oil begins to shimmer, add the salmon filets, skin side down, to the skillet. Allow the salmon to cook for about 2 minutes until the sides of the fish turn an opaque pink half way up. Flip the salmon filets over using tongs or a spatula and allow them to cook for another 3 - 4 minutes until the sides are opaque all the way through (this is a salmon cooked medium). Cook for an extra minute or 2 for a well done salmon. Transfer the salmon to a plate and keep warm to the side.
4 salmon filets, ½ tsp sea salt, ½ tsp paprika, 1 ½ Tbsp olive oil
In the same skillet on medium heat, add the olive oil, garlic, white onion, and mushrooms. Cook until the mushrooms are soft and the onions are translucent.
2 Tbsp olive oil, 1 garlic clove, ¼ white onion, ½ cup mushrooms
Add the tomato paste, sea salt, Italian seasonings, and paprika to the skillet and mix into the mushrooms and onions until the tomato paste turns a darker red color (about 1 - 2 minutes). Pour the broth into the skillet and mix until well incorporated. Allow the mixture to simmer for 3 minutes until it thickens up.
2 Tbsp tomato paste, ½ tsp sea salt, ½ tsp Italian seasoning, 1 cup broth, ¼ tsp paprika
While the sauce is simmering, prepare the pasta al dente according to package directions.
6 oz pasta
Remove the skillet from the heat. Spoon a little bit of the sauce into a separate bowl with the greek yogurt and stir to combine. This is how we “temper” the yogurt so it doesn’t curdle when it’s mixed into the hot sauce. Add the yogurt to the skillet and stir well to combine. The sauce should turn a light orange color.
½ cup greek yogurt
Drain the pasta and add to the skillet with the sauce. Gently toss the pasta with the sauce until the noodles are well coated. Nestle the salmon filets in the pasta, garnish with parsley, and serve!
Parsley

Notes

Dairy-free - to make this recipe dairy-free, swap the yogurt with full-fat coconut milk.

Nutrition