Quick Weeknight Pan Seared Salmon in a Cream Sauce with Pasta

In under 30 minutes, with only two pans to wash, I have a filling, healthy meal on the table filled with fresh healthy ingredients.

In terms of this pasta dish, the cream sauce adds plenty of richness, so you don’t need the fattier salmon at all to make it work.


– Farfalle pasta – Olive Oil – Salmon – Salt and Pepper – Onion minced – Baby Bella Mushrooms washed and sliced – Dried Oregano – Dried Basil

Cook the pasta in a pot of boiling water to just al dente. Drain and set aside.

Heat the oil in a large skillet over medium heat.  Pat the salmon dry and season with salt and pepper. Lay in the skillet and cook for 7 – 10 minutes.

 Remove from pan and set aside. In the same skillet, stir in the mushrooms and onions. Cook for 3 to 5 minutes to soften. Stir in the Prego sauce and the cream cheese to heat through.

Meanwhile, break the salmon up into bite-sized pieces and discard skin.

Stir the cooked pasta, peas and salmon into the sauce. Toss to combine. – Serve with fresh basil on top as a garnish and enjoy.

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