One-Pot Creamy Salmon Pasta with Tomato-Basil Sauce and Arugula
A comforting, weeknight-friendly dinner from Italian-inspired flavors. Creamy salmon folds into al dente pasta with bright tomato-basil notes and peppery arugula for a fresh finish.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 tbsp olive oil
- ½ small onion, finely chopped
- 1 ½ cloves garlic, minced
- ½ can (14 oz) crushed tomatoes
- ½ cup heavy cream
- ½ 1/2 cup grated parmesan cheese
- ½ lb salmon fillet, skin removed and cut into 4 portions
- 4 oz linguine or spaghetti
- ½ cup arugula, chopped
- ½ 1/4 cup fresh basil leaves, torn
- ½ Salt and pepper to taste
- ½ Crushed red pepper flakes (optional)
Instructions
- In a large pot, heat olive oil over medium heat and sauté onion until translucent, 3-4 minutes.
- Add garlic; cook 30 seconds until fragrant, then stir in crushed tomatoes and bring to a simmer.
- Pour in cream and parmesan; simmer 5 minutes until sauce thickens slightly.
- Season salmon with salt, pepper, and red pepper flakes; nestle into sauce and cook 4-5 minutes until opaque.
- Meanwhile, cook pasta in salted water until al dente; reserve 1/2 cup pasta water.
- Tear salmon into bite-sized pieces, add arugula and basil to sauce, toss with pasta and loosen with pasta water if needed.
- Serve hot with extra parmesan and a quick swirl of olive oil; color, aroma, and creamy texture shine.
Chef’s Pro Tips
- Finish with a squeeze of lemon for brightness.
- Stir in a handful of arugula just before serving for fresh greens.
Serving Suggestions
Pair with a light green salad and crusty bread to soak up the sauce.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water to loosen sauce.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 34 |
| carbs | 62 |
| fat | 28 |
| fiber | 4 |
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