Creamy Baked Salmon Pasta with Tomatoes and Spinach
Posted on October 22, 2026
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This Creamy Baked Salmon Pasta is a cozy one-tray dinner that does most of the work in the oven. A block of cream cheese is baked in the center of the dish with salmon, cherry tomatoes, sun-dried tomatoes, garlic, and shallot, all drizzled with olive oil and seasoned with smoked paprika, red pepper flakes, and Flora & Mana Garlic of Eden and Creole Kick Carnival Seasoning. As everything roasts, the tomatoes burst and the cheese softens into a rich, savory base. While the tray bakes, short pasta cooks in salted water. Once the salmon is flaked and the tomatoes are mashed into the cheese, the pasta goes right into the tray with a splash of its cooking water. The starch helps the sauce cling to every piece, so the result is creamy, bright, and full of flavor without much cleanup. A squeeze of lemon, a shower of Parmesan, and fresh basil finish the dish.
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes, but it must be fully thawed before baking. Thaw it overnight in the fridge and pat it dry with paper towels so it roasts instead of steams.
Q: Can I use a different cheese?
A: Yes. A garlic and herb cream cheese block works well, or plain cream cheese with a pinch of dried herbs added. Feta also works if you like a tangier sauce.
Q: How do I know the salmon is done?
A: The thickest part should reach 145°F (63°C) on an instant-read thermometer. It should flake easily with a fork.
Q: How can I make the sauce creamier?
A: Stir in a few spoonfuls of the reserved pasta water along with an extra tablespoon or two of cream cheese, grated Parmesan, or a splash of heavy cream. The cheese and cream will melt into the sauce and coat the pasta more fully.
Baked salmon, blistered cherry tomatoes, and a block of cream cheese turn into a creamy pasta sauce right in one tray. Finished with lemon, Parmesan, and fresh basil.
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Preparations
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cuisine:
American
Course:
Main Course
Servings:
2-3
Author:
Ronica Rupan
Ingredients
Ingredients
- 1 to 2 salmon fillets, fresh or fully thawed
- 1 block cream cheese (8 ounces)
- 1 to 2 cups cherry or grape tomatoes, halved
- 2 tablespoons sun-dried tomatoes, chopped
- 1/2 cup shallot, diced
- 6 garlic cloves, minced
- 1 handful fresh spinach
- 2 tablespoons olive oil
- 1/2 teaspoon Flora & Mana Garlic of Eden salt-free seasoning
- 1 1/2 teaspoons Flora & Mana Creole Kick Carnival Seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 8 ounces short pasta, such as penne, rotini, or fusilli
- 1 to 2 tablespoons pesto (optional)
- Lemon wedges, for serving
- Freshly grated Parmesan cheese, for serving
- Fresh basil, for serving
Instructions
- Preheat the Oven
Preheat the oven to 400°F (200°C). - Prepare the Tray
Place the block of cream cheese in the center of a baking dish or rimmed sheet pan. Arrange the salmon fillets around it, then scatter the halved cherry tomatoes, chopped sun-dried tomatoes, diced shallot, minced garlic, and spinach around the dish. - Season and Roast
Drizzle everything with olive oil. Season with Garlic of Eden, Creole Kick, smoked paprika, red pepper flakes, salt, and black pepper. Bake for 20 to 25 minutes, until the salmon reaches 145°F (63°C) and the tomatoes are soft and blistered. - Cook the Pasta
While the tray bakes, cook the pasta in a pot of well-salted water according to package directions. Reserve about 1/2 cup of the pasta water, then drain. - Flake and Mash
Remove the tray from the oven. Use a fork to flake the salmon and mash the blistered tomatoes into the softened cream cheese until you have a smooth, creamy sauce. Stir in the pesto, if using. - Combine
Add the cooked pasta to the tray along with a splash of the reserved pasta water. Toss until everything is evenly coated. Add more pasta water a little at a time if the sauce needs loosening. - Serve
Top with lemon wedges, grated Parmesan, and torn fresh basil. Squeeze the lemon over the top just before eating.
Cooking hacks and tips
- Pat the salmon dry before seasoning so it roasts instead of steams.
- Halve the tomatoes so their juices release into the sauce.
- Always save pasta water before draining. The starch helps the sauce cling to the noodles.
- Stir the cream cheese and tomato juices together while they are still warm for the smoothest sauce.
- Add the basil at the end so it stays bright and green.
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Hey! It’s Ronica!
This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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