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Quick Weeknight Pan Seared Salmon in a Cream Sauce with Pasta

This is a 30 minute salmon pasta meal that uses ingredients you have on hand to dress up pasta night while still keeping things simple.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Calories 252kcal


  • skillet
  • boiler


  • 6 oz Farfalle pasta
  • 1 tbs Olive Oil
  • 8 oz Salmon
  • Salt and Pepper
  • ½ Onion minced
  • 4 oz Baby Bella Mushrooms washed and sliced
  • ½ teas Dried Oregano
  • ½ 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.


If you don't have salmon, or don't care for it, this dish is great with cooked chicken or shrimp as well. 


Serving: 1g | Calories: 252kcal | Carbohydrates: 29g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 53mg | Potassium: 461mg | Fiber: 3g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg