Fast and Easy Dinners For Two

Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This salmon and tortellini combo feels fancy without the fuss and it comes together faster than your willpower around leftovers. If you want more quick recipe inspo while you wait for the pasta water to boil, check out this tasty idea that pairs well with this meal garlic pickled eggs recipe for a fun snack on the side.

Why This Recipe is Awesome

• It looks like you put in effort but you did not. Score.
• It cooks in one pan so you will not spend your evening doing dishes.
• The sauce gets creamy without drowning everything in a million ingredients. Cream cheese does the heavy lifting here.
• It is flexible. Want more veg or less dairy? Swap things out and no one needs to know.
• Perfect for two. No sad single-serving leftovers, unless you want them for lunch tomorrow.

Ingredients You’ll Need

• 6 oz / 180g salmon fillet, cut into bite-sized pieces unless you like wrestling with big hunks
• 1 Tbsp olive oil, for pan charisma
• 8oz / 220 g tortellini, refrigerated, pick your favorite filling
• 1/3 cup cream cheese, because silk > stubborn sauce
• 1 small tomato, chopped, juicy or try again
• 1/2 zucchini, chopped, the sneaky veg
• 1/2 tsp dill, dried, or throw in more if you love dill vibes
• 2 Tbsp fresh chopped basil, bright and fragrant
• 2 garlic cloves, minced, the tiny flavor turbos
• 3 Tbsp mozzarella, melty and committed
• Salt and black pepper to taste
• Optional Parmesan for topping, if you want to be extra

Step-by-Step Instructions

1. Prepare your vegetables and cut the salmon in bite-sized pieces.

   • Wash and chop the tomato and zucchini. Pat the salmon dry and cube it so it cooks fast.

2. In a large pan, heat 1 Tbsp olive oil and add the salmon, dill and tomato.

   • Add a tbsp of water and a pinch of salt, cover with a lid and cook for 3-4 minutes.
   • Keep an eye on the salmon. You want cooked through but still tender.

3. Stir in the cream cheese, black pepper and add a Tbsp of water (if needed – sometimes tomatoes aren’t juicy enough!) to create a creamy sauce.

   • Keep stirring until the cream cheese melts into a velvety sauce.

4. Stir in the tortellini pasta and cook in the sauce for 3-4 minutes or however long the package says.

   • If the sauce gets too thick, splash in a little water from the pasta pot or another spoonful, then stir.

5. Lastly, add the garlic, basil, zucchini and stir in the mozzarella cheese.

   • Cook another minute until the zucchini softens slightly and the mozzarella gets all melty.

6. Serve immediately with Parmesan cheese on top (if desired!).

   • Plate up, sprinkle Parmesan, and pretend you made this look effortless.

Common Mistakes to Avoid

• Overcooking the salmon. It cooks fast. Take it off heat when it flakes easily but still looks juicy.
• Skimping on seasoning. Salt and pepper are not optional if you want flavor.
• Adding all the cream cheese at once while the pan is cold. Warm the pan, then add the cheese so it melts smoothly.
• Letting the sauce get too thick. Keep a little pasta water handy to loosen it up.
• Crowding the pan. If everything steams instead of sears, you lose texture. Use a big pan or work in two batches.

Alternatives & Substitutions

• No salmon? Use cooked shrimp, chicken, or toss in a can of chickpeas for a vegetarian-friendly swap.
• No refrigerated tortellini? Use fresh ravioli or any short pasta you love. Dried pasta works too; just boil first and then finish in the sauce.
• Skip cream cheese? Substitute half-and-half plus a tablespoon of butter or a splash of heavy cream for similar richness.
• Out of basil? Try parsley or spinach for freshness, though basil brings that extra zing IMO.
• Dairy-free? Use a vegan cream cheese and dairy-free cheese, and you are good to go.
• Want it spicier? Add red pepper flakes when you add the cream cheese. Simple and effective.

Tip: If you want to batch cook, double the tortellini and save half of it plain. Reheat the sauce and toss with fresh pasta so it does not turn gummy.

For another sweet treat to enjoy after this meal, here is a delightful bread idea I love sweet Alabama pecan bread that pairs nicely with coffee or leftover vibes.

FAQ (Frequently Asked Questions)

• Can I use frozen tortellini instead of refrigerated?

  • Sure thing. Just follow the package for cooking times. Frozen may need a minute or two longer with the sauce.

• Do I need to fully cook the salmon before adding the cream cheese?

  • Not fully. Cook it mostly until it flakes then finish it in the sauce so it stays moist.

• What if my tomatoes are not juicy?

  • Add that extra tablespoon of water mentioned in the steps. Small trick, big difference.

• Can I prep parts ahead of time?

  • Yep. Chop veggies and portion salmon in the fridge. Toss it all in the pan when you are ready and you are basically dinner wizard.

• Is this recipe kid friendly?

  • Absolutely. Keep the herbs mild and skip the pepper if you have picky eaters.

• How do I store and reheat leftovers?

  • Keep in an airtight container in the fridge for up to 2 days. Reheat gently on low heat with a splash of water to loosen the sauce.

Final Thoughts
This dinner feels like you tried without it taking over your night. It hits creamy, bright, and a tiny bit fancy all at once. If you follow the steps, you will look like a chef and actually enjoy your meal. Invite someone over or save the seconds for a luxe lunch. Either way, you win.

Conclusion
If you ever want a bunch more quick, contest winning ideas to keep your weeknights interesting, check out this collection of speedy dinner recipes 74 Contest-Winning Dinners That Are Ready in 30 Minutes or Less.

Creamy Salmon and Tortellini

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• Author: admin
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Pescatarian

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Description

A quick and easy creamy salmon and tortellini dish that feels fancy without requiring much effort.

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Ingredients

Scale 1x2x3x

• 6 oz / 180g salmon fillet, cut into bite-sized pieces
• 1 Tbsp olive oil
• 8 oz / 220g refrigerated tortellini
• 1/3 cup cream cheese
• 1 small tomato, chopped
• 1/2 zucchini, chopped
• 1/2 tsp dill, dried
• 2 Tbsp fresh chopped basil
• 2 garlic cloves, minced
• 3 Tbsp mozzarella, shredded
• Salt and black pepper to taste
• Optional: Parmesan for topping

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Instructions

1. Prepare your vegetables and cut the salmon into bite-sized pieces.
2. In a large pan, heat 1 Tbsp olive oil and add the salmon, dill, and tomato. Add a tbsp of water and a pinch of salt, cover, and cook for 3-4 minutes.
3. Stir in the cream cheese, black pepper, and an additional splash of water if necessary to create a creamy sauce.
4. Add the tortellini and cook in the sauce for 3-4 minutes or until the pasta is tender.
5. Add garlic, basil, zucchini, and stir in the mozzarella cheese. Cook for another minute until the zucchini softens and the mozzarella melts.
6. Serve immediately topped with Parmesan, if desired.

Notes

To avoid overcooking the salmon, keep it moist by not cooking it fully before adding the cream cheese. Also, keep some pasta water handy to adjust the sauce consistency as needed.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 50mg

Keywords: salmon, tortellini, creamy pasta, quick dinner, one pan meal