Creamy Sun-Dried Tomato Salmon with Tortelloni and Garlic Bread

This creamy sun-dried tomato salmon with tortelloni is the perfect weeknight dinner when you want something indulgent but fast. Jumbo tortelloni (the bigger, more satisfying cousin of tortellini) is tossed in a velvety cream sauce with fresh spinach, then topped with pan-seared salmon and a punch of sun-dried tomato paste. A side of garlic bread soaks up every last drop of sauce.

Ready in just 15 minutes, this dish feels gourmet but comes together with minimal effort. The combination of tender pasta, flaky salmon and tangy sun-dried tomatoes will make this a regular in your dinner rotation.

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Ingredients

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add tortelloni and cook until tender and floating, 3-4 minutes. Turn off heat but leave tortelloni in the hot water to keep warm while you prepare the rest.
2. Pat salmon dry with paper towels. Season all over with garlic powder, half the Italian seasoning (use all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook salmon until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board; once cool enough, slice crosswise.
3. Reserve ½ cup pasta cooking water, then drain tortelloni and return to pot. Add spinach, season with salt and pepper and cook over low heat, tossing gently, until spinach is slightly wilted. Stir in cream sauce base, cream cheese and 1 tablespoon butter (2 tablespoons for 4 servings). If needed, add splashes of reserved pasta water until everything is coated in a creamy sauce.
4. Halve the demi-baguette and toast the cut sides. Spread with garlic herb butter. Sandwich the halves back together and cut crosswise into 4 pieces (8 pieces for 4 servings).
5. Divide tortelloni between plates, top with sliced salmon and dollop salmon with sun-dried tomato paste. Serve with garlic bread on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute tortelloni with any stuffed pasta like tortellini or ravioli. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to refresh the sauce.

Can I make this dish dairy-free?

You can try using dairy-free cream cheese and butter alternatives, but the sauce may not be as creamy. The garlic herb butter can be replaced with olive oil and garlic.