Description
This creamy salmon tortellini is a 20-minute dinner for two that’s both quick and romantic. Tender salmon, cheesy tortellini, zucchini, tomato, and basil come together in a silky cream cheese sauce. Perfect for busy weeknights or cozy date nights, this pasta delivers elegance without the fuss.
Ingredients
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180 g (6 oz) salmon fillet, cut into bite-sized pieces
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15 ml (1 tbsp) olive oil
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220 g (8 oz) refrigerated tortellini
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75 g (⅓ cup) cream cheese
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1 small tomato, chopped
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½ zucchini, chopped
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2.5 ml (½ tsp) dried dill
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30 g (2 tbsp) fresh basil, chopped
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2 garlic cloves, minced
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45 g (3 tbsp) shredded mozzarella
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Salt and black pepper, to taste
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Optional: Parmesan cheese for topping
Instructions
1. Prep Ingredients
Wash and chop tomato and zucchini. Cut salmon into chunks, mince garlic, and chop basil.
2. Cook Salmon
In a large pan over medium heat, warm olive oil. Add salmon, dill, and tomato with 1 tbsp water and a pinch of salt. Cover and cook for 3–4 minutes until salmon is nearly done.
3. Make Sauce
Stir in cream cheese and black pepper. Add 1 tbsp water if sauce is too thick. Stir until creamy.
4. Add Pasta
Add tortellini directly to the pan. Cook 3–4 minutes, until pasta is tender and coated in sauce.
5. Finish
Stir in garlic, zucchini, basil, and mozzarella. Cook 1–2 minutes until zucchini softens and cheese melts. Serve immediately, topped with Parmesan if desired.
Notes
Don’t overcook salmon—it will finish cooking with the pasta.
Frozen tortellini may need 2–3 extra minutes.
Swap zucchini for spinach, peas, or mushrooms if preferred.
Add a splash of milk or ricotta for an extra-creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian-Inspired