Salmon Tortellini
You will love this creamy salmon tortellini. It is super quick and easy and packed full of delicious flavors. The spinach and ricotta tortellini and salmon are cooked in a creamy tomato sauce and finished off with parmesan cheese. This dish is perfect for a weeknight dinner, a date night or any other special occasion.
Serve with everyday green salad, steamed frozen veggies or garlic bread.
Why you will love this recipe
- This is a one-pot meal: The whole dish comes together in under 15 minutes
- It is a great way to use up leftover salmon. You also don’t need to cook fresh salmon for this recipe, a canned one will work just fine, too.
- Affordable and easily accessible ingredients
- It can be made with or without the salmon
- Family favorite
Related recipes: baked tortellini, tortellini pesto salad and creamy chicken tortellini soup.
What you will need
Tortellini: I used spinach and ricotta-filled tortellini because this dish is quite rich from the sauce and salmon. You can use a meat or cheese filled one if you prefer.
Cooked salmon: I used cooked salmon made in the air fryer. You can substitute it with canned salmon.
Unsalted butter
Olive Oil
Onion
Garlic
Chopped tomatoes
Single cream (half and half)
Low-sodium chicken stock
Freshly grated parmesan cheese
Italian seasoning
Red pepper flakes
Salt and black pepper
How to make salmon tortellini (one pot tortellini)
Cook the salmon: I cooked my salmon in the air fryer. See my air fryer salmon steak or salmon with skin for how to cook it. Alternatively, you can either pan-fry it or bake it in the oven at 400F/200C for 18 minutes. Flake the salmon into big chunks and set aside.
Make the sauce: Add olive oil and butter in a pan on medium-high heat. Add chopped onion and saute until softened and fragrant. Agg garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.
Add the canned chopped tomatoes, Italian seasoning, red pepper flakes, salt and black pepper and stir to combine. Reduce the heat to medium and simmer for about 5-7 minutes to cook off the tomato taste.
Pour chicken stock, cream and parmesan cheese into the tomato sauce and stir to combine.
Stir in the tortellini (make sure that the sauce covers the tortellini). Cook for around 3-4 minutes or 1 minute less than the package cooking instructions.
Add the salmon: Gently fold the salmon chunks into the sauce and let it cook for 2-3 minutes until heated through.
Serve: Portion into bowls while it is still hot. Serve and enjoy. Garnish with extra parmesan cheese if desired.
Watch how to make it
How to store
I like to serve this dish on the day it is made, while it is still fresh. However, you can store any leftovers in an airtight container in the fridge for 2-3 days. I don’t recommend freezing it, as the tortellini can become mushy.
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Salmon Tortellini
Ingredients
- 600 g spinach and ricotta tortellini
- 450 g salmon cooked substitute with canned salmon
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive Oil
- 1 medium onion finely chopped
- 4 garlic cloves finely chopped
- 400 g canned chopped tomatoes
- 300 g single cream half and half
- 1 1/2 cups low-sodium chicken stock
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Red pepper flakes to taste
- Salt and black pepper to taste
Instructions
Cook the salmon
- I cooked my salmon in the air fryer. Season the salmon with salt, pepper and paprika or any other spices you prefer. Cook in a preheated air fryer at 400F/200C for 7-8 mins. No need to flip it. Alternatively, you can either pan-fry it or bake it in the oven at 400F/200C for 18 minutes. Flake the salmon into big chunks and set aside.
- Make the sauce: Add olive oil and butter in a pan on medium-high heat. Add chopped onion and saute until softened and fragrant. Add garlic and cook for 30 seconds, stirring constantly so it doesn't burn.
- Add the canned chopped tomatoes, Italian seasoning, red pepper flakes, salt and black pepper and stir to combine. Reduce the heat to medium and simmer for about 5-7 minutes to cook off the tomato taste.
- Pour chicken stock, cream and parmesan cheese into the tomato sauce and stir to combine.
- Stir in the tortellini (make sure that the sauce covers the tortellini). Cook for around 3-4 minutes or 1 minute less than the package cooking instructions.
- Add the flaked salmon: Gently fold the salmon chunks into the sauce and let it cook for 2-3 minutes until heated through.
- Serve: Portion into bowls while it is still hot. Serve and enjoy. Garnish with extra parmesan cheese if desired. Enjoy
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious tortellini recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and Facebook and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
I’m not a fan of fish meals lol but definitely trying this
I really enjoyed this, well detailed and easy to follow.