To make creamy Mediterranean salmon pasta, bake 1 lb of salmon seasoned with smoked paprika, garlic powder, salt and pepper at 400°F for 15 to 20 minutes while 12 oz of spaghetti cooks. Meanwhile, sauté a Mediterranean vegetable blend of bell peppers, zucchini, red onion and cherry tomatoes with garlic, then stir in cream and parmesan. Toss in the spaghetti and flaked salmon. It serves 6 in about 30 minutes.
This recipe for mediterranean vegetables and salmon pasta is the best busy weeknight meal. Made in a skillet and so delicious, you won’t believe how easy and fast it is to cook. Loaded with flavors and a creamy sauce the whole family will love – this meal will go quick!
Flaky and tender salmon bites and fresh veggies simmered to perfection in a creamy mediterranean sauce, this easy pasta dish is going to be your new favorite busy weeknight meal.
As a busy mom always on the go, finding quick and easy meal ideas is a top priority for me. The combination of savory salmon and hearty mediterranean vegetables paired with a creamy sauce was a complete crowd-pleaser with my family. And the best part? I made this dish with store-bought frozen vegetables. This dish takes about 30 minutes from start to finish and will not disappoint in taste and satisfaction!
can I make this creamy Mediterranean pasta dish with frozen vegetables?
Yes! We made this dish with frozen vegetables that I found at Aldi. Their Ready to Roast Mediterranean Vegetables are a fantastic addition to any dish. Any combination of veggies such as bell peppers, zucchini and cherry tomatoes work well for this meal.
However, you can easily swap out the frozen vegetables for fresh veggies in this simple pasta dish. We love using frozen vegetables because they save us time and money. Additionally, frozen veggies can be prepped in minutes. So it’s no wonder frozen veggies are a staple in my household, especially the choices at Aldi — they are so good!
ingredients
To make this easy mediterranean pasta with salmon recipe, you’ll need a few ingredients that you can get at almost any grocery store or even online.
Here’s what we are working with:
- Salmon
- Frozen Mediterranean Vegetables: Any blend of bell peppers, zucchini, red onion, and cherry tomatoes. You can also choose to make this with fresh chopped veggies. We added in additional sun-dried tomatoes and artichokes to our veggie mix.
- Spaghetti or Linguini Pasta: The type of pasta in this dish depends on your own preference and what you have available. This recipe is versatile so even spaghetti squash or zoodles (zucchini noodles) would both be amazing complements.
- Cream: I haven’t tried this recipe with coconut milk but I think it would make a wonderful substitute for the cream in this recipe while still maximizing the flavors.
- Parmesan Cheese
- Garlic
- Smoked Paprika
- Olive Oil
how to make creamy mediterranean salmon pasta
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Preheat. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season and bake the salmon. Season the salmon fillets with the garlic powder, smoked paprika, salt and pepper and place them on the baking sheet. Drizzle with 1 tbsp of the olive oil, rubbing it in with the seasonings. Bake for 15 to 20 minutes, until cooked through.
3. Cook the spaghetti. While the salmon bakes, cook the spaghetti according to the package instructions until al dente.
4. Sauté the vegetables. In a large pan or deep skillet, heat the remaining olive oil over medium heat. Add the Mediterranean vegetables and minced garlic and sauté until slightly softened, about 5 to 6 minutes.
5. Make the cream sauce. Pour in the cream and parmesan and stir until the cheese melts and the sauce is smooth.
6. Toss in the pasta. Add the cooked spaghetti to the sauce and toss until evenly coated.
7. Add the salmon. Break the cooked salmon into bite-size pieces and add it to the pasta and sauce.
8. Serve. Serve right away with extra parmesan or lemon wedges, if you like.
can i meal prep mediterranean salmon pasta?
Yes! This recipe for creamy salmon pasta is a great option for meal prep as it’s easy, delicious, and can help save time and energy during a busy week. It can be easily made in large batches and portioned out for several meals.
Additionally, this mediterranean pasta dish is a complete meal with salmon, vegetables and pasta, which makes it an easy option for both lunch and dinner. You can easily pack it for work or school as it reheats well and doesn’t require any extra cooking. This delicious dish is a meal prep winner!
how to store and reheat mediterranean salmon pasta
Refrigerate leftovers in airtight containers within 2 hours and enjoy within 3 to 4 days. Reheat gently in the microwave or a skillet over low heat with a splash of cream or water to loosen the sauce.
We hope you enjoy this easy and delicious pasta recipe as much as our little tribe has time and time again. Please leave us a star review and comment if you enjoyed this recipe!
mediterranean salmon pasta FAQs
The Mediterranean vegetable blend of bell peppers, zucchini, red onion and cherry tomatoes, plus smoked paprika and garlic on the salmon. We also like to add sun-dried tomatoes and artichokes.
Yes. Swap the 2 cups of frozen Mediterranean vegetables for the same amount of fresh chopped bell peppers, zucchini, red onion and cherry tomatoes.
Spaghetti or linguine, whatever you have on hand. You’ll need 12 oz.
This one is all about the Mediterranean veggies and smoked paprika salmon in a parmesan cream sauce. If you love briny capers and broccoli, try our creamy salmon pasta with capers, linked below.
If you love this recipe, check out…
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- Easy Jerk Salmon Pasta (One Pan Rasta Pasta)
- Easy Sheet Pan Shrimp Boil with Green Beans
- Easy Creamy Salmon Pasta with Capers & Broccolini
- Easy Pesto Salmon Pasta (Ready in 15 minutes!)
Creamy Mediterranean Salmon Pasta
- SFSugar Free
Ingredients
- 1 lb salmon fillets
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- salt and pepper , to taste
- 3 tbsp olive oil
- 12 oz spaghetti
- 2 cups frozen mediterranean vegetable blend, Any blend of bell peppers, zucchini, red onion, and cherry tomatoes. This can also be made with fresh chopped veggies.
- 2 garlic cloves, minced
- 1¾ cups cream
- ¾ cup grated parmesan cheese , plus extra for serving, optional
- lemon wedges, optional for serving
Instructions
- Preheat your oven to 400 degrees F.
- Season the salmon fillets with the garlic powder, smoked paprika, salt, pepper and place on a baking sheet lined with parchment paper. Drizzle over 1 tbsp olive oil, rubbing it in to combine with the seasonings. Bake for 15-20 minutes or until cooked through.
- While the salmon is cooking, cook the spaghetti according to package instructions until al dente.
- In a large pan or deep skillet, heat the remaining olive oil over medium heat. Add the mediterranean vegetables and minced garlic; saute until slightly softened, about 5-6 minutes.
- Pour in the cream and parmesan cheese and stir until the cheese has melted and the sauce is smooth.
- Add the cooked spaghetti to the sauce and toss until evenly coated.
- Once the salmon is cooked, break it into bite-sized pieces and add it to the pasta and sauce.
- Serve immediately with extra parmesan cheese or lemon wedges, optional.
Equipment
- baking sheet
- parchment paper
- large skillet
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this simple family-loved recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!
