Tortellini with Salmon and Zucchini is a rich and satisfying pasta dish that brings together tender cheese tortellini, buttery salmon, and fresh zucchini in a creamy, parmesan-infused sauce. With a perfect balance of protein, vegetables, and velvety texture, this one-pan meal is a flavorful and elegant solution for busy weeknights or casual dinner gatherings.

Why You’ll Love This Recipe

This dish offers both comfort and nourishment in one bowl. The creamy sauce pairs beautifully with the richness of salmon and the lightness of zucchini, while cheese tortellini adds a satisfying bite. It’s quick to prepare, yet it feels refined enough to serve for guests. With simple ingredients and minimal prep, this is a recipe you’ll turn to again and again for a wholesome, flavorful meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tablespoon olive oil
1 lb salmon fillet, cut into bite-sized pieces
1 medium zucchini, diced
1 (9 oz) package cheese tortellini
2 cloves garlic, minced
1 cup heavy cream
½ cup grated parmesan cheese
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

Directions

Cook the tortellini according to package instructions. Drain and set aside.
Sear the salmon: In a large pan, heat olive oil over medium heat. Add the salmon pieces and cook for 4–5 minutes, turning as needed until golden and fully cooked. Remove from the pan and set aside.
Sauté the zucchini: In the same pan, add the diced zucchini. Cook for 2–3 minutes until tender and slightly golden.
Add garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant.
Make the sauce: Reduce the heat to low and pour in the heavy cream, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
Finish the dish: Stir in the parmesan cheese, dried basil, salt, and pepper. Return the cooked tortellini and salmon to the pan. Gently toss to coat everything in the creamy sauce.
Garnish and serve: Sprinkle with fresh parsley if using, and serve hot.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: Approximately 480 kcal

Variations

Lemon Twist: Add a squeeze of lemon juice or a bit of lemon zest to the cream sauce for brightness.
Veggie-Packed: Include other vegetables like cherry tomatoes, spinach, or mushrooms.
Herb Swap: Use fresh dill or thyme instead of dried basil for a different herbal note.
Lighter Option: Substitute half-and-half for heavy cream to reduce richness.
Cheese Blend: Add a mix of parmesan and pecorino for deeper flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a skillet over low heat with a splash of cream or milk to loosen the sauce.
Freezing: Not recommended, as the cream sauce and tortellini may not hold their texture after freezing and thawing.

FAQs

Can I use frozen salmon?

Yes, just be sure to thaw it completely and pat dry before cooking.

What kind of tortellini works best?

Cheese tortellini is ideal, but spinach-ricotta or mushroom-filled varieties also work well.

Is this dish suitable for meal prep?

It’s best served fresh but can be made ahead and reheated gently.

Can I use skin-on salmon?

Yes, but remove the skin before cutting the salmon into pieces for a cleaner texture in the dish.

What if I don’t have heavy cream?

You can use whole milk with a tablespoon of flour mixed in to help thicken the sauce.

Can I make it spicy?

Yes, add a pinch of red pepper flakes or a splash of hot sauce to the sauce.

What can I serve on the side?

A crisp green salad or garlic bread pairs nicely with this creamy pasta.

How do I keep the salmon from drying out?

Cook just until the salmon is opaque and flakes easily—overcooking will make it dry.

Is this recipe gluten-free?

Not as written, but you can use gluten-free tortellini and ensure all other ingredients are certified gluten-free.

Can I use canned salmon?

Fresh salmon is preferred for texture and flavor, but canned (well-drained) can be used in a pinch.

Conclusion

Tortellini with Salmon and Zucchini is a beautifully balanced pasta dish that combines the richness of salmon and cream with the freshness of zucchini and herbs. Quick to prepare and full of flavor, it’s a practical yet elegant meal perfect for any night of the week. Whether you’re feeding a family or cooking for one, this creamy, comforting dish is sure to impress.

Tortellini with Salmon and Zucchini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mari
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Tortellini with Salmon and Zucchini is a creamy, protein-packed pasta dish that pairs tender cheese tortellini with flaky salmon and fresh zucchini in a rich parmesan cream sauce. A quick and satisfying meal perfect for weeknights or when you crave a comforting, nutritious dinner.

Instructions

structions:

Cook tortellini according to package instructions, drain, and set aside.
In a large pan, heat olive oil over medium heat. Add salmon and cook for 4–5 minutes until browned and cooked through. Remove from pan and set aside.
In the same pan, sauté zucchini for 2–3 minutes until just tender.
Add garlic and cook for another minute, stirring frequently.
Reduce heat and pour in the heavy cream. Simmer for 2–3 minutes until slightly thickened.
Stir in parmesan, basil, salt, and pepper. Return tortellini and salmon to the pan, tossing gently to coat everything in the sauce.
Garnish with parsley and serve hot.

Notes

Substitute zucchini with spinach, peas, or asparagus for variety.
You can use cooked, flaked canned salmon in a pinch.
Add a squeeze of lemon juice for brightness before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing / One-Pan
Cuisine: Italian-Inspired