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Creamy Tuscan Salmon Pasta

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A delicious and simple creamy Tuscan salmon pasta recipe perfect for busy weeknights, featuring tender salmon, sun-dried tomatoes, and spinach in a luscious cream sauce.

Ingredients

Scale

Main ingredients

  • 12 oz fettuccine or linguine
  • 1 lb salmon fillet, cubed
  • 2 tbsp olive oil (For sautéing)
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 0.5 cup chicken or vegetable broth
  • 0.5 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 0.5 cup Parmesan cheese, grated (Freshly grated is best)
  • 0 salt and pepper (To taste)

Instructions

  1. Cook your pasta: First things first, get a big pot of salted water boiling. Cook your fettuccine or linguine according to the package directions until it’s perfectly al dente (that means it still has a slight bite!). Before you drain it, scoop out about 1/2 cup of that starchy pasta water. Trust me, this is your secret weapon for the perfect sauce consistency! Drain the rest of the pasta and set it aside.
  2. Sear the salmon: While your pasta is doing its thing, grab a large skillet and heat up your olive oil over medium heat. Add your cubed salmon and let it get beautifully browned on all sides. We’re not looking to cook it all the way through just yet, about 2-3 minutes per side is perfect. Once it’s nicely seared, take it out of the skillet and set it aside for a moment.
  3. Aromatic garlic: Now, into that same skillet (don’t you love one-pan meals?), add your minced garlic. Give it a quick stir for about 30 seconds until you can smell its amazing aroma. Be careful not to burn it!
  4. Sauce time! Pour in the heavy cream and broth. Let it come to a gentle simmer. Once it’s bubbling a bit, stir in your chopped sun-dried tomatoes. Let this magical mixture cook for 2-3 minutes. You’ll see it start to thicken up slightly, creating that dreamy Tuscan sauce.
  5. Green goodness: Toss in your fresh spinach. It will look like a lot, but don’t worry, it wilts down super fast! Stir it into the sauce until it’s just tender and vibrant green.
  6. Bring it all together: Now for the grand finale! Add your cooked pasta and the seared salmon back into the skillet with the sauce. Sprinkle in that grated Parmesan cheese.
  7. Toss and twirl: Gently toss everything together until the pasta is coated in the creamy sauce and the salmon is nestled in. If the sauce seems a little too thick for your liking, this is where that reserved pasta water comes in handy. Add a tablespoon or two at a time, tossing until you reach your perfect, luscious consistency.
  8. Season to perfection: Finally, taste your creation! Add salt and pepper as needed. You want to make sure all those flavors are singing.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Gently reheat on the stovetop over low heat, adding a splash of milk or water if it seems thick. Prep ingredients beforehand as the cooking time is fast.

Find it online: https://tastywithlara.com/creamy-tuscan-salmon-pasta-recipe/