Creamy Tuscan Salmon Pasta Recipe

Introduction

Creamy Tuscan Salmon Pasta is a delicious and comforting dish that combines tender salmon with a rich, garlicky sauce, sun-dried tomatoes, and fresh spinach. This recipe is perfect for a satisfying weeknight dinner that feels special yet is easy to prepare.

Ingredients

• 12 oz fettuccine or linguine
• 1 lb salmon fillet, cubed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions

1. Step 1: Cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the cubed salmon, season with salt and pepper, and cook until browned and cooked through, about 3-4 minutes per side. Remove salmon from skillet and set aside.
3. Step 3: In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Pour in the chicken or vegetable broth, stirring to deglaze the pan and scrape up any browned bits.
4. Step 4: Stir in the heavy cream and bring the mixture to a gentle simmer. Add the sun-dried tomatoes and cook for 2-3 minutes, allowing the sauce to thicken slightly.
5. Step 5: Add the fresh spinach and cook until wilted, about 2 minutes. Return the cooked salmon to the skillet and gently fold into the sauce.
6. Step 6: Add the cooked pasta to the skillet and toss to combine, coating the pasta evenly with the creamy sauce.
7. Step 7: Remove from heat and sprinkle grated Parmesan cheese over the pasta. Stir gently until the cheese melts into the sauce.
8. Step 8: Taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy your creamy Tuscan salmon pasta!

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes when sautéing the garlic.
• Substitute the salmon with shrimp or chicken if preferred.
• Use fresh sun-dried tomatoes for a milder taste or packed in oil for richer flavor.
• Replace heavy cream with half-and-half for a lighter sauce, though it will be less thick.

Storage

Store leftover creamy Tuscan salmon pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed. Avoid freezing as the cream sauce may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon; just thaw it completely before cooking to ensure even cooking and better texture.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast for a cheesy flavor.

Creamy Tuscan Salmon Pasta Recipe

Print Recipe

★★★★★

4.8 from 92 reviews

This Creamy Tuscan Salmon Pasta combines tender cubes of salmon with a luscious garlic-infused cream sauce, sun-dried tomatoes, and fresh spinach, all tossed with perfectly cooked fettuccine for a rich and comforting Italian-inspired meal.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz fettuccine or linguine

Salmon and Sauce

• 1 lb salmon fillet, cubed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil, then add the fettuccine or linguine and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
2. Sauté the salmon: Heat olive oil in a large skillet over medium heat. Add the cubed salmon and cook for 3-4 minutes on each side until golden and cooked through. Remove salmon from skillet and set aside.
3. Prepare the sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken or vegetable broth, stirring to combine.
4. Add sun-dried tomatoes and spinach: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts and the sauce begins to thicken slightly.
5. Combine everything: Return the cooked salmon to the skillet, then add the cooked pasta. Toss everything gently to coat the pasta in the creamy sauce. Add grated Parmesan cheese and season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
6. Serve: Once everything is heated through and well combined, remove from heat and serve immediately, garnished with extra Parmesan if desired.

Notes

• Use fresh salmon for best flavor and texture.
• Sun-dried tomatoes add a tangy depth; opt for the oil-packed variety when possible.
• If you prefer a lighter sauce, substitute half the heavy cream with milk.
• To enhance flavor, add a pinch of red pepper flakes while sautéing garlic.
• Fresh spinach can be swapped with kale or arugula for variation.

Keywords: Tuscan salmon pasta, creamy salmon pasta, fettuccine with salmon, sun-dried tomato pasta, spinach pasta recipe