I love how fast this dish comes together, yet it feels special every time. The creamy cheese sauce wraps around every piece of pasta, and the salmon adds a rich, savory bite. The fresh zucchini, tomato, and herbs keep it from feeling too heavy. Plus, it’s flexible—I can swap the tortellini for another pasta, or even go low-carb with zucchini noodles if I want to switch things up.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
salmon
olive oil
refrigerated tortellini
cream cheese
small tomato
zucchini
dried dill
fresh basil
garlic cloves
mozzarella cheese
Directions
I start by prepping all my ingredients—chopping the vegetables and cutting the salmon into bite-sized pieces.
In a large pan, I heat olive oil and add the salmon, dried dill, and chopped tomato with a tablespoon of water and a pinch of salt. I cover it with a lid and let it cook for about 3 to 4 minutes until the salmon starts to flake.
Next, I stir in the cream cheese and a bit of black pepper. If the sauce looks too thick, I add a tablespoon of water to smooth it out.
I toss in the tortellini and let it cook in the sauce for 3 to 4 minutes, or according to the instructions on the package.
Finally, I stir in the minced garlic, fresh basil, chopped zucchini, and mozzarella. Once everything is combined and the cheese is melted, I serve it up hot.
If I want to top it with Parmesan cheese, I grate some over the top before serving.
Servings and Timing
This recipe serves 2 people. Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Variations
Low-carb version: I sometimes swap the tortellini for zucchini noodles or cooked spaghetti squash.
Add heat: A pinch of red pepper flakes or a splash of hot sauce gives the creamy sauce a little kick.
Use smoked salmon: For a different twist, I use smoked salmon instead of fresh—it adds a deeper flavor and cuts down on cooking time.
Try other veggies: Spinach, peas, or mushrooms make great additions depending on what I have in the fridge.
Different pasta: Any cooked pasta will work—just cook it beforehand and stir it in like the tortellini.
Storage/Reheating
Leftovers go into an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce. It reheats well, but I try not to overcook the salmon when reheating to keep it tender.
FAQs
Can I use frozen salmon?
Yes, I just make sure it’s fully thawed before cooking. I pat it dry to avoid adding extra moisture to the pan.
Can I make this with dried tortellini?
I can, but I make sure to cook it separately first since it takes longer than the refrigerated kind. Once it’s al dente, I stir it into the sauce.
What kind of cream cheese works best?
I usually go with full-fat cream cheese for the best texture and richness, but light cream cheese works if I want to cut some calories.
How can I make the sauce thinner?
If the sauce is too thick, I add a little extra water, milk, or even some pasta cooking water to adjust the consistency.
Can I make this ahead of time?
I can prep the ingredients ahead and even cook the salmon in advance. But since tortellini can get mushy, I prefer making the whole dish fresh when I plan to serve it.
Conclusion
Creamy Salmon Tortellini is one of those dinners that looks and tastes like I spent hours on it—but really, it’s ready in 20 minutes. The creamy, herby sauce, tender pasta, and flaky salmon come together so perfectly, it’s hard not to go back for seconds. Whether I’m cooking for a quiet night in or a quick date night meal, this dish never disappoints.
