Description
A quick and easy creamy salmon and tortellini dish that feels fancy without requiring much effort.
Ingredients
Scale
- 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
Instructions
- Prepare your vegetables and cut the salmon into bite-sized pieces.
- 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.
- Stir in the cream cheese, black pepper, and an additional splash of water if necessary to create a creamy sauce.
- Add the tortellini and cook in the sauce for 3-4 minutes or until the pasta is tender.
- Add garlic, basil, zucchini, and stir in the mozzarella cheese. Cook for another minute until the zucchini softens and the mozzarella melts.
- 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