If you’re craving something rich, comforting, and just plain dreamy, this creamy Tuscan salmon pasta is calling your name. Imagine tender, pan-seared salmon nestled in a velvety sauce of cream, garlic, and sun-dried tomatoes—all tangled up in silky strands of fettuccine. It’s the kind of meal that tastes like a fancy Italian restaurant dish, but guess what? You can whip it up in just 30 minutes right in your own kitchen.
As a busy woman (and a self-declared pasta enthusiast), I know the struggle of balancing “I want something delicious” with “I have no time to cook.” That’s exactly why this salmon pasta recipe is one of my go-tos—it’s elegant enough for date night but simple enough for a Tuesday. Whether you’re cooking for your family or just yourself (no judgment—been there, done that, ate it all), this dish is creamy comfort at its finest.
So, grab that skillet and let’s bring a little Tuscan sunshine to your table tonight.
Why You’ll Love This Creamy Tuscan Salmon Pasta
This dish is pure Italian comfort food—creamy, garlicky, and loaded with tender salmon and spinach. The balance of rich cream with tangy sun-dried tomatoes gives every bite a burst of flavor that’ll make your taste buds dance. Plus, it comes together in under half an hour, which means more time to enjoy dinner and less time scrubbing pots.
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Creamy Tuscan Salmon Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Tuscan Salmon Pasta is a 30-minute Italian-inspired dream come true. Juicy, pan-seared salmon meets a luxurious sauce made with garlic, cream, sun-dried tomatoes, and spinach, all twirled with fettuccine for a rich, comforting meal that feels straight out of Tuscany.
Ingredients
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340 g (12 oz) fettuccine or linguine
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450 g (1 lb) salmon fillet, cubed
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30 ml (2 tbsp) olive oil
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3 garlic cloves, minced
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240 ml (1 cup) heavy cream
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120 ml (½ cup) chicken or vegetable broth
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80 g (½ cup) sun-dried tomatoes, chopped
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60 g (2 cups) fresh spinach
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50 g (½ cup) Parmesan cheese, grated
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Salt and pepper, to taste
Instructions
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Boil the Pasta: Cook fettuccine in salted water until al dente (10–12 minutes). Reserve ½ cup of pasta water, then drain.
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Sear the Salmon: In a large skillet, heat olive oil over medium heat. Sear salmon cubes for 2–3 minutes per side until golden and just cooked through. Remove and set aside.
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Make the Sauce: In the same pan, sauté garlic for 30 seconds. Pour in cream and broth, scraping any browned bits from the pan.
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Add Flavor: Stir in chopped sun-dried tomatoes. Simmer for 3–4 minutes until slightly thickened.
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Finish the Sauce: Add spinach and Parmesan. Stir until spinach wilts and the sauce becomes creamy.
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Combine: Return salmon to the skillet. Gently toss everything with the pasta, adding a splash of pasta water if needed for silkiness.
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Serve: Season with salt, pepper, and extra Parmesan before serving warm.
Notes
Avoid overcooking the salmon to keep it tender.
Use sun-dried tomatoes in oil for extra flavor.
Save pasta water to adjust sauce consistency.
Swap spinach for kale or arugula for variation.
Reheat leftovers with a splash of milk or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Pan-seared
- Cuisine: Italian
Ingredients
-
340 g (12 oz) fettuccine or linguine
-
450 g (1 lb) salmon fillet, cubed
-
30 ml (2 tbsp) olive oil
-
3 garlic cloves, minced
-
240 ml (1 cup) heavy cream
-
120 ml (½ cup) chicken or vegetable broth
-
80 g (½ cup) sun-dried tomatoes, chopped
-
60 g (2 cups) fresh spinach
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50 g (½ cup) Parmesan cheese, grated
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Salt and pepper, to taste
How to Make This Creamy Pasta Magic
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Boil the pasta:
Bring a big pot of salted water to a boil. Cook the fettuccine (or linguine) until al dente—about 10–12 minutes. Drain, but don’t forget to save a bit of pasta water. Trust me, it’s liquid gold for your sauce. -
Sear the salmon:
Heat olive oil in a large skillet over medium heat. Add the cubed salmon and sear for 2–3 minutes on each side until golden. Remove and keep warm—you’ll be adding it back later. -
Make the sauce:
In the same pan, sauté minced garlic for 30 seconds (careful, don’t burn it!). Pour in cream and broth, scraping up any delicious bits from the pan. -
Add the flavor:
Stir in the sun-dried tomatoes and let the sauce simmer for 3–4 minutes until it starts to thicken. -
Finish with greens and cheese:
Add spinach until wilted, then toss in Parmesan until the sauce becomes smooth and creamy. -
Combine and serve:
Gently fold the salmon back in, then toss everything with the pasta. Add a splash of that reserved pasta water if needed. Season to taste and serve hot—with extra Parmesan, of course.
Olivia’s Tips for Perfect Creamy Pasta
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Don’t overcook the salmon. It cooks quickly—overdo it, and it’ll go from tender to “meh” fast.
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Use sun-dried tomatoes packed in oil for extra richness.
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Reserve that pasta water! A tablespoon or two can transform your sauce from thick to luxuriously silky.
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Go green. Don’t have spinach? Swap in kale or arugula for a different twist.
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And if your sauce looks a little thin, don’t panic—give it a minute to simmer and thicken. It’s like magic.
A Personal Bite of Tuscany
This Tuscan salmon recipe was actually born out of one of my “what’s-in-the-fridge” nights. I had leftover salmon from dinner and a half-empty jar of sun-dried tomatoes (the kind you forget about until you really need them). I tossed them together with some cream, garlic, and pasta, and suddenly—boom—Italy happened in my kitchen.
It’s since become a regular in my house. My husband calls it “the salmon pasta recipe that made me love spinach,” which, coming from him, is high praise. Whether it’s a cozy Friday night in or a special meal for guests, this dish never fails to impress.
What to Serve with Creamy Tuscan Salmon Pasta
To balance the richness of the creamy pasta, pair it with something light and fresh. A crisp green salad with lemon vinaigrette works wonders, as does a side of roasted asparagus or garlic bread (because who says carbs on carbs is a bad thing?).
If you’re sipping wine, go for something refreshing like a chilled Pinot Grigio or Sauvignon Blanc. And for dessert? A simple panna cotta or chocolate mousse makes the perfect sweet finish.
How to Store Leftovers
If you somehow manage to have leftovers (no judgment, but I’ll be impressed), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to bring back the sauce’s silky texture—microwaving can make it a little dry.
You can also freeze the sauce and salmon separately for up to 2 months. Just cook fresh pasta when you’re ready to enjoy it again—it’ll taste almost as good as the first time.
FAQs
Can I use another type of fish?
Absolutely! Try cod, trout, or even shrimp for a twist.
Can I make it lighter?
Yes! Use half-and-half instead of heavy cream and cut down on Parmesan if you’d like.
What pasta works best for Tuscan salmon?
Fettuccine or linguine are perfect for coating in creamy sauce, but penne or rigatoni also work beautifully.
Can I make this ahead?
You can prepare the sauce ahead and store it separately, then toss with freshly cooked pasta before serving. Easy peasy.
Bringing It All Together
This creamy Tuscan salmon pasta is comfort food at its finest—rich, hearty, and oh-so-satisfying. It’s a restaurant-worthy dish that comes together in your home kitchen in just 30 minutes. Whether you’re cooking to impress or simply treating yourself after a long day, this salmon pasta recipe promises a little taste of Italy with every creamy, garlicky bite.
So tie on that apron, pour yourself a glass of wine, and let your kitchen smell like a cozy Tuscan villa. Dinner’s about to be molto delizioso!
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