Description
Creamy Tuscan Salmon Pasta is the perfect blend of indulgent and nourishing—tender seared salmon, sun-dried tomatoes, and wilted spinach meet a luxuriously creamy garlic-Parmesan sauce over a bed of fettuccine or linguine. It’s a restaurant-style dinner ready in under 30 minutes.
Ingredients
12 oz fettuccine or linguine
1 lb salmon fillet, cut into cubes
2 tablespoons olive oil
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth or vegetable broth
½ cup sun-dried tomatoes, chopped
2 cups fresh spinach
½ cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
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Cook the fettuccine or linguine according to the package directions in salted boiling water. Drain and set aside.
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Heat olive oil in a large skillet over medium heat. Add cubed salmon and cook for 2–3 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
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In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and broth, stirring to combine.
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Add the chopped sun-dried tomatoes and Parmesan cheese. Simmer the sauce gently for 3–4 minutes until slightly thickened.
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Stir in the fresh spinach and cook for 1–2 minutes until wilted.
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Return the cooked salmon to the skillet, followed by the drained pasta. Toss everything together gently to combine and coat evenly in the creamy sauce.
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Serve immediately, garnished with additional Parmesan or cracked black pepper if desired.
Notes
Use skinless salmon fillets for easier cooking and better texture.
Substitute light cream or half-and-half for a lighter sauce.
This dish pairs beautifully with a side salad or crusty bread.
Best served fresh, but leftovers can be refrigerated and gently reheated with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired