Tender, golden pan-fried salmon tossed with spaghetti and a little courgetti (that’s spiralized zucchini) all wrapped up in a creamy tomato sauce — it’s the kind of weeknight dinner that feels fancy but takes less than 30 minutes to pull together.
This is my favorite little trick to stretch three salmon fillets to feed four hungry people, without anyone feeling like they’re missing out. Mixing courgetti with the spaghetti sneaks in a bit of extra veg without replacing the pasta completely — so you still get that cozy, carb-y comfort, just with a fresh twist. It’s simple, satisfying, and just so good.
Now listen, I love spaghetti — like, truly love it. And no vegetable, no matter how cleverly spiralized, is ever going to replace that warm, carby joy I get from a big bowl of the real deal. If you’re also a pasta purist, you might enjoy this spaghetti casserole recipe layered with flavor, which delivers all the baked, cheesy comfort.
I’m just not that person who can pretend a bowl of zucchini noodles hits the same way. Because let’s be honest… it doesn’t.
Life’s too short for sad swaps that leave you wishing you’d just made the pasta. Give me the spaghetti — maybe with a little courgetti mixed in for balance — but never instead of. That’s where I draw the line!
That said, I’m totally on board with cutting back just a little on the pasta — not ditching it, just dialing it down. Instead of using a full pack for our family of four, I’ll swap out a bit and mix in some courgetti to bulk it up. That, I can happily manage — and honestly? I actually really enjoy it! (Pro tip: if you’re new to spiralized zucchini, this guide to cooking with zoodles from Downshiftology is a helpful read.)
When it’s all tossed together with tender, golden chunks of pan-fried salmon and that rich, creamy tomato sauce… oh, it’s so good. It’s the kind of comforting, feel-good dinner that comes together fast and leaves everyone at the table full and happy.
Table of Contents
Ingredients for Tomato Salmon Pasta
Here’s what you’ll need to make this cozy Tomato Salmon Pasta:
- Salmon fillets – Tender, flaky, and full of flavor. They’re the star of the show. (Read about the health benefits of salmon to feel even better about your dinner.)
- Spaghetti – Because nothing beats the comfort of a twirl of classic pasta.
- Zucchini (courgette) – Spiralized into courgetti to sneak in some extra veg and lighten things up without losing that pasta love.
- Olive oil – For pan-frying the salmon and softening the garlic — simple and flavorful.
- Garlic – A must. It adds warmth and depth to the creamy tomato base.
- Crushed tomatoes – The rich, tangy backbone of the sauce.
- Heavy cream or crème fraîche – For that dreamy, velvety texture we all crave.
- Dried oregano – Just a pinch brings that herby Italian flair.
- Grated Parmesan cheese – Stirred in or sprinkled on top (or both!) — it melts beautifully into the sauce and gives it that savory finish.
Simple ingredients, but together? Pure weeknight magic.
How to make this Creamy Salmon Pasta
Start by getting your pasta going — bring a big pot of salted water to a boil and let the spaghetti do its thing. While that’s bubbling away, season your salmon fillets with a little salt and pepper, then pop them into a hot frying pan, flesh-side down. Let them get that beautiful golden sear, then flip them over and scoot them to the side of the pan.
In the same pan, add a little chopped onion and garlic — let it all sizzle and soften until it smells amazing. Then stir in your passata, a spoonful of tomato purée, a pinch of thyme, and just a touch of sugar to round everything out. Let it simmer gently for a few minutes while the flavors mingle.
Now, gently remove the skin from the salmon and break the fillets up with a fork right into the sauce — tender, flaky, and full of flavor.
Pour in a splash of double cream (or heavy cream), give it all a good stir, and then add your cooked spaghetti, your spiralized courgetti, and a good glug of that starchy pasta water. Toss everything together until it’s glossy, creamy, and completely irresistible. It’s the kind of meal that tastes like a warm hug — easy, comforting, and packed with flavor. It’s the kind of meal that tastes like a warm hug — easy, comforting, and packed with flavor. Want another creamy tomato twist? You might love this homemade tomato gravy recipe too!
FAQ’s
Does salmon go well with tomato pasta?
Yes, yes, a thousand times yes! Salmon and tomato pasta are such a dreamy combo. The richness of the salmon pairs beautifully with the brightness of a tomato-based sauce — especially when it’s got a little cream stirred in. It’s comforting, flavorful, and just a little bit fancy without being fussy.
What sauce goes with salmon and pasta?
Creamy sauces are a natural match with salmon — think lemony crème fraîche, garlic parmesan, or tomato cream. A creamy tomato sauce is especially lovely: it’s tangy, rich, and smooth, and it wraps around the pasta and salmon like a cozy blanket. Add in some fresh herbs and a handful of parmesan, and it’s pretty much perfect.
How to make creamy tomato salmon pasta?
Start by cooking your pasta, then pan-fry your salmon until it’s golden and flaky. In the same pan, sauté garlic and onion, then add passata (or crushed tomatoes), tomato purée, a pinch of herbs, and a bit of sugar to balance the acidity. Let it simmer, flake in your salmon, stir in some cream, and then toss it all together with your cooked pasta and a splash of pasta water. Finish with parmesan and fresh herbs. It’s rich, cozy, and ready in under 30 minutes!
Do salmon and pasta go together?
They go so well together — it’s one of those underrated combos that deserves way more love. The buttery, flaky salmon pairs beautifully with the texture of pasta and soaks up the flavors of whatever sauce you’re working with. It’s hearty without being heavy, and feels just a little bit special — even on a weeknight.
Salmon And Tomato Pasta
Ingredients
Salmon and Sauce:
- 2 tbsp olive oil
- 3 pieces boneless salmon (approx 400g/14oz) doesn’t matter if the skin is on, as it can easily be removed during cooking
- ¼ tsp salt
- ¼ tsp black pepper
- 1 medium onion (or 2 small onions) peeled and finely diced
- 2 garlic cloves peeled and minced
- 500 g (17.5 oz) passata
- 1 tbsp tomato puree paste
- ½ tsp dried thyme
- 1 tsp sugar
- 3 tbsp double (heavy) cream
Spaghetti:
- 300 g (10.5 oz) dried spaghetti
- 1 large courgette (zucchini) spiralized, or sliced into long thin strips (matchstick width)
To serve :
- grated parmesan cheese
- fresh basil
- black pepper
Instructions
- Put the pasta on first – place a large pan of water on to boil. When the water comes to the boil, add the pasta and simmer for 12-13 minutes, until cooked.300 g (10.5 oz) dried spaghetti
- Meanwhile, heat the oil in a large frying pan over a medium-high heat.2 tbsp olive oil
- Season the salmon fillets with the salt and pepper. Place in the pan skin-side-up.3 pieces boneless salmon (approx 400g/14oz),1/4 tsp salt,1/4 tsp black pepper
- Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
- Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.1 medium onion (or 2 small onions)
- Stir in the minced garlic and cook for a further 30 seconds.2 garlic cloves
- Add in the passata, tomato puree, dried thyme, and sugar. Stir together and allow to simmer for 2-3 minutes.500 g (17.5 oz) passata,1 tbsp tomato puree,1/2 tsp dried thyme,1 tsp sugar
- By now the pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking. Then drain the pasta in a colander, reserving a cup of the cooking water.1 large courgette (zucchini)
- Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
- Break up the salmon using the back of a fork into chunky pieces. Stir the cream into the sauce.3 tbsp double (heavy) cream
- Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.
- Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta. TIP: Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
- Divide the pasta between bowls and top with a little grated parmesan, black pepper, and a sprinkling of fresh basil leaves.grated parmesan cheese,fresh basil,black pepper
