Quick Weeknight Pan Seared Salmon in a Cream Sauce with Pasta


  • 6 oz Farfalle pasta
  • 1 tbs Olive Oil
  • 8 oz Salmon
  • Salt and Pepper
  • 1/2 Onion minced
  • 4 oz Baby Bella Mushrooms washed and sliced
  • 1/2 teas Dried Oregano
  • 1/2 teas Dried Basil
  • 1 jar 23 oz Prego Red Sauce of Choice
  • 2 oz Cream Cheese
  • 8 oz Frozen Peas heated
  • Fresh Basil for Garnish


  • 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, flipping once half-way through, depending on thickness (fish will flake easily with a fork when done). 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. Mix so that the cream cheese melts. 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.