Turmeric Pasta with Salmon
This creamy Turmeric Pasta with Salmon recipe will quickly become your new favorite easy pasta recipe! Great for a quick and easy weeknight meal, this bright and bold pasta sauce includes the added health benefits of turmeric, a light sauce using half & half, with added flavor from burst grape tomatoes and lots of Parmesan cheese! This healthy pasta recipe pairs perfectly with a filet of salmon for a balanced meal.
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Creamy Turmeric Salmon Pasta Recipe
I initially developed this recipe when I was starting to research some natural ways to help improve my joint health. I’m a (former) powerlifter and joint health is really important to me. I wanted to start incorporating foods and spices that had anti-inflammatory properties, and turmeric kept popping up in my research. It was also around the time I started getting into making golden milk lattes from a turmeric latte mix I got at a farmer’s market in Los Angeles. Basically, I became obsessed with turmeric for it’s health benefits, it’s color, and it’s flavor, so I started adding it to my recipes!
This turmeric pasta with salmon is sure to become a favorite in your kitchen for how easy and delicious it is! It’s a quick dinner recipe that comes together in under 30 minutes. It’s a healthy pasta recipe that I hope you make time and time again!
Why You’ll Love This Recipe
Minimal prep time. Really, all you need to do is mince the shallot and garlic, and grate some cheese! You don’t have to cut the tomatoes because they will cook down and burst in the pan to create a tomato base for the sauce.
It’s a quick and easy recipe. This recipe comes together so quickly. You can even cook the salmon in the oven or air fryer while you make the pasta to further cut down on cooking time!
It’s made with less than 10 ingredients. Seriously, that’s it! Many ingredients are pantry staples–you might already have some pasta in your pantry, turmeric in your spice drawer, and half and half in your refrigerator. I almost always have tomatoes, garlic, and shallot leftover from other recipes that need to be used up.
Ingredients for Turmeric Pasta with Salmon
- Shallot and garlic: An aromatic base for any pasta sauce.
- Penne Rigate: You can use any pasta shape you’d like, but I prefer penne rigate! The lines in the penne help to bind the sauce to the noodle. Spaghetti would be great here, too.
- Grape Tomatoes: Small tomatoes are best for this recipe (you can also use cherry tomatoes). They can even be different colors and shapes. I love when sungold tomatoes are in season!
- Half and half: I use half and half so it’s a bit lower in fat than heavy cream. This makes the sauce super creamy. If you finish cooking the pasta in the half and half, it helps to thicken the sauce along with the burst tomatoes.
- Parmesan: It is best to use freshly grated parmesan because it will melt perfectly into the sauce. I do not recommend using pre-grated parmesan from the grocery store.
- Turmeric: This is what gives this pasta this beautiful golden hue, earthy flavor, and warm aroma.
- Olive oil: Always a good quality extra virgin olive oil for the best taste.
- Salmon: I love pairing this pasta with salmon! I get my salmon from ButcherBox, and they often have sales that include FREE salmon (or other proteins) for a whole year!
How to Make Turmeric Salmon Pasta
- Cook the salmon: Season the salmon with salt and pepper. In a skillet over medium-high heat, heat olive oil then cook the salmon skin-side down for 3-4 minutes, then flip and continue cooking to your desired doneness. Set aside.
- Make the sauce: In the same skillet, sauté the shallot in olive oil for 3-4 minutes, then add the tomatoes. The tomatoes will begin to blister and some might burst. You can use the back or a wooden spoon or spatula to press down on the tomatoes until they burst. Their juices will release into the pan. Add garlic, then pour in the half and half and bring the sauce to a simmer. Sprinkle in turmeric and whisk.
- Add cooked pasta: A few minutes before the pasta is al dente, transfer it to the sauce to finish cooking. Stir in the grated parmesan, setting aside some for garnish.
- Plate and enjoy: Plate the pasta, top with salmon, sprinkle on additional cheese, and garnish with fresh parsley or basil.
Recipe Variations and Substitutions
- Make it vegan: To make this pasta vegan, substitute the half and half with coconut milk. Coconut and turmeric go so well together! You can either omit the parmesan or replace it with a vegan parmesan.
- Use a different protein: I think this pasta pairs best with fish. If you don’t want to use salmon, a white fish, shrimp, or scallop would be delicious with this pasta!
How to Store and Reheat This Dish
- Storage: Store leftovers in an airtight container in the refrigerator. You can use the same container if you prefer. I like to store the pasta and salmon separately and reheat them using different methods.
- Reheating: I prefer to reheat my salmon in the oven or in an air fryer. I typically heat my oven to 350ºF and reheat for about 8-12 minutes, until heated through, depending on the size and thickness of the salmon. For the pasta, add the pasta to a skillet over medium-low heat with a splash or water, milk, or half and half to help loosen up the thickened sauce. Stir the pasta frequently as it warms, about 4-5 minutes.
Recipe FAQ
What is turmeric?
Turmeric is a flowering plant in the ginger family that creates a deep golden yellow spice that adds color, flavor, and health benefits to food! It is known to have anti-inflammatory and antioxidant properties, among other potential benefits. It is typically used as a coloring or flavoring agent in many Asian dishes, especially in curry recipes, Adding it to this pasta recipe not only adds a bright yellow color, but a warm, earthy flavor and aroma. Learn more about turmeric from Harvard Health!
Can I use fresh turmeric instead of ground turmeric?
YES! I use ground turmeric because it’s easier and more accessible. If you have access to fresh turmeric, just peel the root before grating it. You may need to add more than you would if using ground turmeric. Fresh turmeric has a milder flavor, so you may need about 1.5x to 2x more fresh turmeric. Be sure to taste your sauce periodically after adding fresh turmeric to adjust the sauce to your taste.
Why do I need to salt my pasta water?
Salting your pasta water helps to season the pasta from the inside out as it is cooking! Give it a taste the next time you cook pasta. Try cooking pasta in unsalted water and taste it. Then try cooking pasta in salted water and taste it again. Once you taste the difference, you’ll never go back to unsalted water. Add salt once the water has started boiling so it dissolves faster. Adding salt to water increases its boiling point, too! The best ratio for adding salt to pasta water is 1.5 tablespoons of Kosher salt per 4 quarts of water for 1 lb of pasta.
Why do I need to save my pasta water?
Pasta water is actually a key ingredient in sauces because it helps make a silky, smooth sauce that more easily binds to pasta. Pasta water is magical–it can help give thin sauces some body because of the starches in the pasta water, and it can help make thick sauces the perfect consistency to bind to pasta.
Equipment
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Turmeric Pasta with Salmon
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Pasta
- Cuisine: American
Description
Turmeric pasta with salmon is a light but creamy pasta dish that pairs perfectly with your favorite fish, like salmon! It’s a dish that comes together in under 30 minutes, making it a great quick dinner recipe.
Equipment
Ingredients
- 2 tbsp olive oil, divided
- 2 6 oz salmon filets
- Kosher salt & pepper
- 5 oz penne rigate pasta
- 1 small shallot, finely diced
- 1 cup cherry or grape tomatoes
- 2–3 cloves garlic, minced
- 1 tsp turmeric
- 3/4 cup half & half
- 1/2 cup freshly grated Parmigiano Reggiano, divided
- Fresh parsley or basil for garnish
Instructions
- Cook the salmon. Heat a large stainless steel skillet over medium-high heat, then heat 1 tbsp oil. Season the salmon filets generously with salt and pepper. Cook skin-side down for 4 minutes. Resist the urge to move the salmon around in the skillet! Flip, then cook to your desired doneness, about 4 more minutes depending on the thickness of your filet. Remove from the pan and reduce the heat to medium.
- Make the sauce. To the same skillet, add another tbsp of oil. Add shallot and cook until translucent, about 2-3 minutes, then add tomatoes. When tomatoes start to blister, squash them with the back of a wooden spoon or spatula to release the juices into the pan. Add garlic and cook for 30 seconds. Pour in the half and half and whisk in the turmeric. Season with salt and pepper. Bring the sauce to a simmer.
- Cook the pasta. While the sauce cooks, bring a pot of water to a boil, then add salt. Cook the pasta until a few minutes before al dente. Reserve about a cup of pasta water, then strain the pasta.
- Finish the pasta in the sauce. Stir the pasta into the sauce and let it continue to simmer until the pasta is al dente. Add about 3/4 of the parmesan, reserving the rest for plating. Add pasta water as needed, 1-2 tbsp at a time, to create a smooth, silky sauce.
- Serve and enjoy! Plate the pasta, top with parmesan, and add the salmon filet on top. Garnish with fresh parsley or basil.
Notes
- You can use a fat free half and half for a lighter sauce, but the sauce may be a bit looser and more watery.
Nutrition
- Serving Size: 1 bowl
- Calories: 797
- Sugar: 8.9 g
- Sodium: 1271 mg
- Fat: 32.7 g
- Carbohydrates: 68.2 g
- Protein: 58.5 g
- Cholesterol: 140.2 mg
