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This oven-baked salmon pasta is the ultimate healthy dinner idea that is beyond simple to make! Only 8 ingredients, this recipe is made without cream; instead, it’s filled with broccoli, tomatoes, lemon, garlic, and basil. Quick, fresh, and easy – your whole family will love this one!

Cooked pasta stirred into baked salmon and veggies, in baking dish.

While I’ve shared a canned salmon pasta recipe before, it’s simply beyond me why I haven’t made a baked salmon pasta until now! This recipe is so true to everything I share on this blog – simple, whole food ingredients, incredibly easy to make, tasty, and nutritious 🙂

A lot of salmon pasta recipes I see online are made with heavy cream. I wanted to switch things up and offer a lighter, brighter, and fresher option with this lemon garlic version! It’s a wonderful way to get in your veggies and protein.

Want more healthy seafood pasta recipes? You may also love my reader-favourite mediterranean canned mackerel pasta (with over 90 5-star reviews), this simple tomato cod pasta, or my baked tuna tomato pasta casserole!

Recipe ingredient flatlay.

Ingredients needed + possible substitutions

  1. Salmon: I like to use fresh rather than previously frozen salmon whenever possible. I find the texture is SO much more soft and tender. If you can, I’d recommend asking the people behind the counter to remove the skin for you. They’re professionals at it, and then you won’t have to remove it yourself! You’ll want the skin to be gone before you break up the baked salmon and mix it into the pasta.
  2. Broccoli: I love using broccoli florets here as their cooking time (in the oven) is about the same as salmon. Plus, the the flavour goes perfectly with everything else! If preferred, you can add in some other veggies – perhaps something like chopped asparagus or bell peppers?
  3. Cherry tomatoes: I recommend using vine-ripened cherry tomatoes if possible (they have the best flavour). You can also use grape tomatoes instead.
  4. Garlic: Freshly minced garlic gets added to the veggies here, before baking in the oven. While I haven’t tried it, you could likely add in a little onion or shallot, too!
  5. Lemon: Freshly squeezed lemon juice is added to the salmon before cooking. It lends a lovely freshness and bright, acidic flavour to this recipe.
  6. Olive oil: Used to cook both the veggies and the salmon. It’s also used to toss the pasta in, keeping it from being dry.
  7. Basil: Freshly chopped basil is added after cooking. I use quite a lot of basil here – it’s for flavour, not just garnish! You can also add in some chopped parsley, if you have some that you need to use up.
  8. Pasta: Please choose any shape of your liking – long or short! I personally used linguine as I love the way it pairs with seafood. If you are gluten-free, please use a certified GF pasta – everything else in this recipe is naturally gluten-free :).

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Visual guide: how to make baked salmon pasta

Chopped broccoli, cherry tomatoes, and minced garlic in baking dish.

STEP 1: Start by adding chopped broccoli, cherry tomatoes, and minced garlic to a large baking dish. Toss in olive oil, salt, and pepper.

Uncooked salmon, broccoli, and tomatoes in a baking dish,

STEP 2: Make a space in the middle of the tossed veggies, and add in salmon filets. Brush salmon with olive oil, and top with salt, pepper, and fresh lemon juice. Bake in the oven for 20 minutes.

Cooked linguine in a pot.

STEP 3: Meanwhile, cook your pasta of choice. I like to use linguine – it pairs lovely with seafood!

Baked salmon and veggies in a baking dish.

STEP 4: Remove the baking dish from the oven – the salmon should be cooked through and the veggies should be lightly browned and tender.

Baked salmon being flaked in baking dish.

STEP 5: Flake the salmon into smaller pieces using a spatula or fork.

Flaked baked salmon and veggies in baking dish.

STEP 6: Here’s how the salmon and veggie mixture should look!

Stirring cooked linguine into the baking dish.

STEP 7: Then, add in your cooked pasta…

Baked salmon pasta with veggies in a baking dish.

STEP 8: …toss the pasta in the baked salmon, veggies, and fresh basil. Make sure to get all the yummy juices mixed in there. That’s it!

Salmon pasta nutrition benefits

Think pasta can’t be healthy? Think again! Here are some of the nutrition benefits of the main ingredients in this salmon veggie pasta:

  1. Salmon is an excellent source of complete protein and heart-healthy omega-3 fatty acids. It’s also a wonderful source of B-vitamins, like B12, B6, thiamin, riboflavin, and niacin. Salmon is also a good source of minerals like potassium and selenium.
  2. Broccoli is an excellent source of vitamin C – just one cup provides 135% of your daily needs! It’s also a good source of vitamin K, vitamin A, folate, and potassium. Beyond micronutrients, broccoli is a good source of dietary fiber and beneficial antioxidants.
  3. Tomatoes are also rich in vitamin C and antioxidants like lycopene and beta-carotene. They’re a good source of dietary fiber, potassium, folate, and vitamin K, too.
  4. Lemon juice is also a good source of vitamin C and antioxidants.
  5. Olive oil is rich in heart-healthy monounsaturated fatty acids and antioxidants. It’s also a source of vitamins E and K!
Serving of baked salmon with pasta in a bowl.

More healthy baked salmon recipes

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Get the Recipe: Baked Salmon Pasta (Healthy, No Cream!)

This oven-baked salmon pasta is the ultimate healthy dinner idea that is beyond simple to make! Only 8 ingredients, this recipe is made without cream; instead, it's filled with broccoli, tomatoes, lemon, garlic, and basil. Quick, fresh, and easy – your whole family will love this one!
Cooked pasta stirred into baked salmon and veggies, in baking dish.
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5 from 1 vote
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Ingredients

  • 4 cups broccoli florets (chop in small pieces)
  • 10 ounces cherry tomatoes (284 grams; or roughly 3 cups)
  • 5 large cloves garlic, minced
  • 1/4 cup olive oil (or 4 Tbsp; divided)
  • 1 pound fresh salmon, skin removed (450 grams)
  • 8 ounces dry pasta (I used linguine) (224 grams; enough for 4 people)
  • 1/2 a lemon, juice
  • Approx. 1 ounce fresh basil leaves, chopped (28 grams; one standard clamshell)
  • Salt + pepper, to taste

Instructions

  • Preheat oven to 400F. Bring a large pot of water to a boil (for pasta).
  • Meanwhile, add chopped broccoli, cherry tomatoes, and minced garlic to a large baking dish. Toss veggies in 1 Tbsp of olive oil, and season with salt + pepper.
  • Move veggies to the edges of the baking dish, making space for the salmon in the center. Place salmon fillet in the middle of the veggies.
  • Brush salmon with another 1 Tbsp of olive oil. Squeeze lemon juice over top of salmon, and season with salt + pepper.
  • Transfer baking dish to the oven. Bake for 20 minutes, until salmon is cooked and veggies are lightly browned and tender.
  • Meanwhile, add pasta to boiling water and cook for as long as indicated on package. Drain when finished, return to pot, and toss in another tablespoon of olive oil.
  • Remove baking dish from oven. Using your spatula or a fork, flake the salmon into smaller pieces. Toss the flaked salmon and the veggies together.
  • Add cooked pasta and chopped basil to the baking dish. Toss everything together again, seasoning with salt and pepper as needed. You may add the remaining tablespoon of olive oil, if desired. Enjoy warm!

Notes

*TIP: I’d recommend asking the people behind the fish counter to remove the salmon skin for you. They’re professionals at it, and then you won’t have to remove it yourself! You’ll want the skin to be gone before you break up the baked salmon and mix it into the pasta.
*LEFTOVERS: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stovetop.
*GLUTEN-FREE OPTION: Simply use a certified GF pasta – everything else in this recipe is naturally gluten-free.
*RECIPE MODIFICATIONS:
  • You may use grape tomatoes instead of cherry tomatoes.
  • You may also experiment with different veggies – perhaps something like chopped asparagus or bell peppers? Just be sure they have a similar cooking time as the salmon (20 mins).
  • In addition to garlic, you may also enjoy this with diced shallots or yellow onion.
  • If you have some parsley hanging around, you may also add that in at the end. This recipe is great for cleaning out the fridge 😉
Calories: 542kcal | Carbohydrates: 53g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 92mg | Potassium: 1160mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1333IU | Vitamin C: 100mg | Calcium: 96mg | Iron: 3mg

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a healthy baked salmon pasta recipe.
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