Description
This Creamy Tuscan Salmon Pasta is a delicious and hearty Italian-inspired dish featuring tender salmon fillets, sun-dried tomatoes, spinach, and a rich cream sauce tossed with fettuccine or linguine pasta. It’s perfect for a comforting dinner that feels gourmet but is easy to prepare on the stovetop in just 30 minutes.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine pasta
Salmon
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and pepper to taste
- 1 tablespoon olive oil
Sauce and Vegetables
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish
- Fresh parsley or basil for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine pasta and cook according to the package directions until al dente. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
- Prepare Salmon: Season the salmon fillets with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the salmon for 3 to 4 minutes on each side until cooked through and golden brown. Remove the salmon from the skillet and set aside.
- Sauté Vegetables and Garlic: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the cherry tomatoes, sun-dried tomatoes, and baby spinach, cooking until the spinach wilts and the tomatoes soften.
- Make the Cream Sauce: Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer. Stir in ½ cup grated Parmesan cheese, ½ teaspoon Italian seasoning, and ¼ teaspoon crushed red pepper flakes if using to add a hint of spice.
- Combine Salmon and Pasta: Flake the cooked salmon into chunks and add it back into the skillet. Add the cooked pasta and toss everything to combine thoroughly. If the sauce is too thick, add the reserved pasta water a little at a time to loosen and coat the pasta well. Let it simmer together for 2 to 3 minutes until heated through.
- Serve: Garnish the creamy Tuscan salmon pasta with fresh parsley or basil leaves and serve immediately while warm.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream to reduce richness while maintaining creaminess.
- This recipe works well with leftover cooked salmon or even canned salmon for quicker prep.
- If you prefer a spicier dish, increase crushed red pepper flakes to taste.
- Use fresh herbs like basil or parsley to enhance freshness and presentation.
