Garlic Butter Salmon with Spinach Tortellini & Roasted Tomatoes

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If you’re looking for a restaurant-quality meal that you can pull together in under 30 minutes, this Garlic Butter Salmon with Spinach Tortellini & Roasted Tomatoes is a must-try. It’s a beautiful, vibrant, and mouth-watering dish that brings together buttery seared salmon, cheesy tortellini, sweet blistered tomatoes, and a garlicky spinach sauté—all in one comforting bowl.

Perfect for a weeknight dinner, a date night at home, or impressing guests with minimal effort, this dish is a delightful balance of flavors and textures. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is easy to follow and delivers maximum flavor with simple ingredients.

Why You’ll Love This Recipe

This recipe is for anyone who:

  • Wants a quick, gourmet-style dinner with minimal cleanup.
  • Loves salmon and is always looking for a new way to enjoy it.
  • Appreciates a hearty, comforting pasta dish with a healthy twist.
  • Needs an impressive yet low-effort meal for entertaining.

What makes this dish so great is the contrast: the crisped edges of the salmon, the soft tortellini oozing with cheese, the juicy burst of cherry tomatoes, and the garlicky butter spinach that ties everything together. It’s a one-pan wonder (after the tortellini’s quick boil) that’s both cozy and elegant.

Ingredients You’ll Need

For the Salmon:

  • 2 salmon fillets
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 1/2 tsp garlic powder

For the Pasta Bowl:

  • 1 package (about 9 oz) cheese tortellini
  • 2 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • Salt & black pepper to taste
  • 1 tsp Italian seasoning or red pepper flakes (optional)

Kitchen Equipment Needed

  • Large skillet or sauté pan
  • Pot for boiling pasta
  • Tongs or spatula
  • Cutting board and knife
  • Colander
  • Measuring spoons

Step-by-Step Instructions

1. Cook the Tortellini

Start by boiling your tortellini according to the package instructions. Drain and set aside, tossing lightly with a drizzle of olive oil to prevent sticking.

2. Sear the Salmon

Pat your salmon fillets dry with a paper towel—this helps get that perfect golden crust. Season both sides with salt, pepper, and garlic powder.

In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Once hot, place the salmon fillets skin-side down and sear for about 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.

3. Sauté the Veggies

In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about a minute until fragrant.

Toss in the cherry tomatoes and let them blister for about 3 minutes, stirring occasionally. Add the spinach and cook until wilted, about 1–2 minutes more. Season with salt, pepper, and Italian seasoning or red pepper flakes if using.

4. Assemble the Bowl

Add the cooked tortellini to the skillet and gently toss to combine and coat with the buttery, garlicky veggie mix.

Plate the pasta mixture in bowls and top with the golden seared salmon. Finish with freshly cracked black pepper or a drizzle of good quality olive oil for that finishing touch.

Tips & Tricks for the Perfect Dish

  • Choose high-quality salmon: Wild-caught salmon has a firmer texture and richer flavor. Look for fresh fillets with bright color and minimal odor.
  • Don’t overcrowd the skillet: If cooking more than two salmon fillets, work in batches to ensure even searing.
  • Use fresh tortellini: It cooks faster and has a more delicate texture compared to frozen. If using frozen, add 2–3 extra minutes to the boiling time.
  • Add creaminess: For a richer version, stir in a splash of heavy cream or a dollop of cream cheese after adding the tortellini to the veggies.
  • Make it gluten-free: Use gluten-free tortellini or pasta and ensure your seasonings are certified gluten-free.

Ingredient Swaps & Variations

  • Protein Swap: Substitute salmon with grilled shrimp, chicken breast, or even crispy tofu for a vegetarian twist.
  • Leafy Greens: Swap spinach for kale, arugula, or Swiss chard.
  • Cheese Upgrade: Top with grated Parmesan or crumbled feta for extra flavor.
  • Spice Level: Add red pepper flakes to taste or a splash of hot sauce at the end.

How to Store Leftovers

Storage:
Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Reheating:
Gently reheat in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving the salmon for too long as it can become dry.

Freezing:
It’s best not to freeze this dish, especially with cooked tortellini and salmon, as the textures can become mushy when thawed.

Perfect Pairings

Drink Pairings:

  • White wine: A crisp Sauvignon Blanc or Chardonnay complements the buttery salmon and rich tortellini.
  • Sparkling water: With lemon or cucumber for a refreshing, non-alcoholic option.

Side Dish Ideas:

  • Garlic bread or crusty baguette
  • Caesar salad with shaved Parmesan and lemon dressing
  • Grilled asparagus or steamed broccoli

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?
Yes, but for best results, cook the salmon fresh. You can prep the tortellini and veggies ahead and reheat them before serving.

What if I don’t have tortellini?
You can substitute with any short pasta like penne, farfalle, or ravioli.

Is this dish kid-friendly?
Absolutely! The creamy tortellini and buttery salmon are mild in flavor, making it perfect for picky eaters. You can skip the red pepper flakes for a milder version.

Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before cooking.

Final Thoughts & Call to Action

This Garlic Butter Salmon with Spinach Tortellini & Roasted Tomatoes is one of those magical dishes that looks and tastes like it took hours—but you’ll have it on the table in less than 30 minutes. It’s packed with protein, bursting with color, and full of flavor.

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