Creamy Tuscan Salmon Pasta: A Luxuriously Flavorful Dinner
A creamy and flavorful pasta dish featuring tender salmon, sun-dried tomatoes, spinach, and a rich garlic cream sauce.
Ingredients
- 12 ounces fettuccine pasta or your preferred pasta
- 2 tablespoons olive oil divided
- 1 pound salmon fillets skinless, cut into bite-sized pieces
- 3 units garlic cloves minced
- 1 cup sun-dried tomatoes oil-packed, drained and chopped
- 4 cups baby spinach fresh
- 1 cup heavy cream or half-and-half for lighter sauce
- 1 cup parmesan cheese grated
- 1 teaspoon salt divided
- 0.5 teaspoon black pepper freshly ground, divided
- 0.25 teaspoon red pepper flakes optional, for mild heat
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until just shy of al dente, about 1-2 minutes less than recommended. Reserve 1 cup of pasta water, then drain pasta and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon pieces, season with 0.5 teaspoon salt and 0.25 teaspoon black pepper, and cook for 3-4 minutes per side until just opaque and cooked through. Remove salmon from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil. Add minced garlic and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring to combine with garlic.
- Pour in the heavy cream and bring to a gentle simmer. Allow the sauce to thicken slightly, about 3-4 minutes, stirring occasionally.
- Stir in grated parmesan cheese until melted and smooth. Add the baby spinach and cook until wilted, about 2 minutes.
- Return the cooked salmon to the skillet, gently folding it into the sauce. Add the cooked pasta and toss to combine, adding reserved pasta water a little at a time if the sauce needs loosening.
- Season with remaining salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Serve immediately, garnished with extra parmesan or fresh basil if desired.
Notes
Ensure salmon is cooked to an internal temperature of 145°F (63°C) for safety. Store leftovers in an airtight container in the fridge up to 2 days. Reheat gently to avoid overcooking salmon. Substitute cream with half-and-half or coconut cream for lighter or dairy-free options. Use gluten-free pasta if needed. Avoid overcooking pasta and salmon for best texture.