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
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
50 g (½ cup) Parmesan cheese, grated
Salt and pepper, to taste
Instructions
Boil the Pasta: Cook fettuccine in salted water until al dente (10–12 minutes). Reserve ½ cup of pasta water, then drain.
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.
Make the Sauce: In the same pan, sauté garlic for 30 seconds. Pour in cream and broth, scraping any browned bits from the pan.
Add Flavor: Stir in chopped sun-dried tomatoes. Simmer for 3–4 minutes until slightly thickened.
Finish the Sauce: Add spinach and Parmesan. Stir until spinach wilts and the sauce becomes creamy.
Combine: Return salmon to the skillet. Gently toss everything with the pasta, adding a splash of pasta water if needed for silkiness.
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