Baked Salmon Pasta

5 from 3 votes
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Oven Baked Salmon Pasta is creamy and easy to make. Capers and spinach elevate the meal. A great comfort meal for you and the family.

White ceramic plate with pasta, cream sauce and salmon. A silver fork on the side.
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Why Make This Cozy Baked Salmon Pasta

This meal is a classic. It brings great flavors together quickly and it’s really comforting.

The salmon is seasoned and baked to perfection. It adds a great spice to the creamy caper and spinach pasta. You can add extra veggies if desired or keep it nice and simple. It pairs great with my Lemon Caesar Kale or some fresh french bread.

Make this dish low carb and use spaghetti squash in place of the noodles. It is extra delicious this way if you want. This makes a great date night meal, or when you are hosting guests. You can also elevate the flavors by adding a drizzle of my Pesto Dressing to the pasta once it’s plated.

Ingredients Needed

Salmon. I like to use wild caught salmon but use any salmon that fits your budget. You can use a large filet like I did or pre portioned filets. If you want to spice this dish up, use my Blackened Salmon recipe to pair with the pasta. It’s a good one!

Artichoke Hearts. I use grilled and marinated artichokes, these are typically in the same aisle as olives. You can also use canned artichoke hearts is needed.

White Wine. I use dry white wine. This add a fresh flavor to the cream sauce.

Capers. I love to add capers to this dish, it adds a depth of flavor you don’t want to skip.

Seasonings. Salt, pepper, red pepper flakes, paprika.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Salmon. Trout or shrimp will work in place of the salmon however the cooking time will need to be adjusted a bit.

White Wine. If you need to skip the wine, you can use sherry cooking wine (non alcoholic). You can also use chicken or fish broth in pace of the wine.

Capers. If you can’t use capers, I suggest some chopped kalamata or green olives.

Heavy Cream. Half and half or 2% will work. You can also use unsweetened dairy free cream.

Steps To Make This Recipe

Salmon in a white ceramic baking dish and a skillet.

Step One. Preheat oven to 350º and heat large pot of water for the fettuccine (be sure to salt the water well). Spray a baking pan or dish with olive oil or avocado spray. Place salmon, skin side down, on prepared pan. Add all the seasonings to a small dish and whisk together, season the fish with half of the seasoning (the other half is for the cream sauce). Transfer to oven and bake 13 to 15 minutes or until salmons internal temperature reaches 145º.

Step Two. While pasta is cooking, heat butter in large heavy bottomed skillet over medium heat. Add garlic and cook 1 minute, stirring often. Add cream, wine, lemon zest and remaining seasonings, capers, artichoke hearts. Heat to a simmer over medium- low heat and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Add the spinach in and let it wilt a bit. Squeeze the fresh lemon into the cream sauce (photo 2). Taste the sauce to see if you want more lemon, salt or capers (everyone’s different!)

Note: Reserve Pasta Water. Before draining the pasta, reserve a cup of the cooking water. This starchy water can be used to adjust the consistency of your sauce later.

Step Three. Once salmon is cooked through, carefully remove the skin if desired (photo 1). Slip spatula between salmon skin and flesh to remove skin. Break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired. Enjoy!

Store leftovers in an airtight container in the fridge for up to 2 days.

Grey skillet with pasta and cream sauce. Lemons and salmon on top.

Recipe FAQs

What other protein will work for this?

Use shrimp or trout instead of salmon. If using shrimp, cook for about 2 minutes less than the salmon, and check the shrimp to ensure you do not overcook it.

Can I make this dairy free?

Yes! Use plant based butter and dairy free heavy cream to make this dairy free.

Baked Salmon Pasta Tips

Don’t Overcook. Cook the pasta al dente, so it still has a slight firmness when bitten. This ensures a better texture in the final dish. Don’t overcook your salmon, be sure to check on it as all ovens and baking dishes will vary the baking time.

Choose the Right Pasta.

Choose the Right Pasta. Pair your salmon with a pasta shape that complements it well. Fettuccine, linguine, or penne work nicely.

Reserve Pasta Water. Before draining the pasta, reserve a cup of the cooking water. This starchy water can be used to adjust the consistency of your sauce later.

Recipe Pairings

This recipe is hearty and filling on it’s own. It pairs wonderful with Mediterranean Black Bean Salad or you can do steamed broccoli or veggies.

Other Salmon Recipes You Will Love

White ceramic plate with pasta, cream sauce and salmon. A silver fork on the side.
5 from 3 votes

Baked salmon pasta

Oven Baked Salmon Pasta is creamy and easy to make. Capers and spinach elevate the meal. A great comfort meal for you and the family. Ready in 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • large heavy bottomed skillet
  • baking sheet

Ingredients 

  • 10 oz fettuccini noodles
  • .75-1 lb salmon filet , *see notes
  • ½ tsp salt , *more as needed
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
  • 1 tsp fresh or dried thyme
  • 1 Tbsp butter
  • 4 garlic cloves
  • 1 cup heavy cream , *see notes, use more as needed
  • ¼ cup dry white wine
  • ½ cup marinated artichoke hearts, chopped
  • 3 Tbsp capers in brine
  • 4 cup baby spinach
  • 2 tsp lemon zest
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp cilantro, chopped, *just for garnish
  • ¼ cup parmesan, grated, *optional

Instructions 

  • Preheat oven to 350º and heat large pot of water for the fettuccine (be sure to salt the water well). Spray a baking pan or dish with olive oil or avocado spray. Place salmon, skin side down, on prepared pan. Add all the seasonings to a small dish and whisk together, season the fish with half of the seasoning (the other half is for the cream sauce). Transfer to oven and bake 13 to 15 minutes or until salmons internal temperature reaches 145º.
  • While pasta is cooking, heat butter in large heavy bottomed skillet over medium heat. Add garlic and cook 1 minute, stirring often. Add cream, wine, lemon zest and remaining seasonings, capers, artichoke hearts. Heat to a simmer over low heat and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. 
  • Note: Reserve Pasta Water. Before draining the pasta, reserve a cup of the cooking water. This starchy water can be used to adjust the consistency of your sauce later.
  • Add the spinach in and let it wilt a bit. Squeeze the fresh lemon into the cream sauce (photo 2). Taste the sauce to see if you want more lemon, salt or capers (everyone’s different!) 
  • Once salmon is cooked through, carefully remove the skin if desired (photo 1). Slip spatula between salmon skin and flesh to remove skin. Break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.

Notes

*individual salmon filets will also work in place of one large filet. 
*half/half or 2 % milk will also work. You can substitute unsweetened nut milk to make this dairy free. 
Store leftovers in an airtight container in the fridge for up to 2 days. 
 

Nutrition

Serving: 1.25cup | Calories: 697kcal | Carbohydrates: 67g | Protein: 34g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 185mg | Sodium: 872mg | Potassium: 889mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4235IU | Vitamin C: 22mg | Calcium: 237mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 4
Calories: 697
Keyword: 30 minute, Salmon
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Recipe Rating




2 Comments

  1. 5 stars
    I had leftover salmon filets and made this it was excellent, loved the simplicity of the cream sauce. Very good.

  2. 5 stars
    Made this over the weekend and it was SO SO GOOD. Will be making again soon.