Go Back

Salmon, Tomato and Spinach Alfredo

This creamy salmon, tomato and spinach Alfredo pasta is the perfect quick, easy and nutiritous weeknight dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1/2 lb fresh salmon filet
  • 1 cup cherry tomatoes
  • 4 large cloves of garlic
  • 1 tbsp olive oil
  • 8 oz thin spaghetti cooked al dente
  • 2 tsp Brown Girl Spice Lemon Dill Blend
  • salt and pepper to taste

For alfredo

  • 2 cups fresh spinach
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesean cheese plus more to taste
  • 1/2 tsp dried thyme
  • 1 tbsp butter
  • Salt and pepper taste
  • 1/4 cup reserved pasta water


  • Heat oven to 400 degrees
  • On a sheet pan with parchment paper, place salmon, tomatoes, and garlic. Season with Brown Girl Spice lemon dill and salt and pepper to taste. Drizzle with olive oil and rub the salmon and tomatoes with the seasoning blend
  • Bake salmon and tomatoes on the top oven rack for 12 minutes
  • While salmon bakes, prepare noodles according to package instructions

For alfredo

  • In a heavy bottom skillet, add heavy cream and bring to a simmer on medium heat
  • Add dried thyme, spinach, salt and pepper and combine. Allow sauce to thicken for 5 minutes.
  • Once salmon is done cooking, add tomatoes to the sauce and chop garlic and add as well
  • Turn off the heat and add parmesean cheese and combine well
  • Add noodles a little at a time to coat in the sauce
  • Once the sauce has coasted the pasta place salmon filet on top of pasta and use two forks to gently flake apart
  • Top with more parmesan cheese and serve hot


Use reserved pasta water only if the sauce is too tight and you need to loosen it a bit. Add water a little at a time until desired consistency is reached.