Creamy Tuscan Salmon Pasta Recipe

Introduction

This Creamy Tuscan Salmon Pasta combines tender salmon, savory sun-dried tomatoes, and fresh spinach in a luscious, creamy sauce. It’s a quick and elegant weeknight meal that feels indulgent without the fuss.

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 pasta according to package instructions. Drain and set aside.
2. Step 2: Heat olive oil in a skillet over medium heat. Sear salmon cubes for 2–3 minutes per side until cooked through. Remove and set aside.
3. Step 3: In the same skillet, sauté garlic until fragrant, about 1 minute.
4. Step 4: Add heavy cream, broth, sun-dried tomatoes, and Parmesan cheese. Simmer gently until the sauce thickens slightly.
5. Step 5: Stir in spinach until wilted, then return the salmon to the pan.
6. Step 6: Toss the cooked pasta into the sauce with salmon. Mix well and serve immediately.

Tips & Variations

• Use fresh salmon for the best texture, or swap with cooked shrimp if preferred.
• For a lighter sauce, substitute half of the heavy cream with milk or use a creamy yogurt alternative.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Fresh basil or parsley sprinkled on top brightens the flavors before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of broth or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well—just thaw it completely before cubing and cooking to ensure even cooking.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, try using roasted red peppers or cherry tomatoes for a similar sweet and tangy note.

Creamy Tuscan Salmon Pasta Recipe

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★★★★★

4.5 from 138 reviews

This Creamy Tuscan Salmon Pasta is a rich and flavorful dish combining tender seared salmon with a luscious sauce of heavy cream, sun-dried tomatoes, spinach, and Parmesan cheese, tossed with perfectly cooked fettuccine or linguine. It’s a perfect blend of creamy, savory, and fresh ingredients ideal for a comforting yet elegant weeknight dinner.

• Author: Clara
• 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 Cooking

• 1 lb salmon fillet, cubed
• 2 tbsp olive oil
• 3 garlic cloves, minced

Sauce

• 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 and cook the fettuccine or linguine according to the package instructions until al dente. Drain the pasta well and set it aside for later use.
2. Sear the salmon: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed salmon and cook for 2 to 3 minutes on each side until the salmon is fully cooked through and lightly browned. Remove the salmon from the skillet and set aside.
3. Sauté the garlic: In the same skillet, add the minced garlic and sauté it for about 30 seconds to 1 minute until fragrant, ensuring it does not burn to maintain a delicate flavor.
4. Prepare the sauce: Pour in 1 cup of heavy cream, 1/2 cup of chicken or vegetable broth, and add the chopped sun-dried tomatoes and grated Parmesan cheese. Stir everything together and let the mixture simmer gently over medium-low heat until it thickens slightly, about 3 to 5 minutes.
5. Add spinach and combine: Stir in 2 cups of fresh spinach and cook until wilted, which should take about 1 to 2 minutes. Return the cooked salmon to the skillet and gently toss it with the creamy sauce.
6. Toss pasta with sauce: Add the cooked pasta into the skillet with the salmon and sauce. Toss everything together carefully to coat the pasta evenly with the sauce and distribute the salmon and spinach throughout.
7. Season and serve: Season with salt and freshly ground pepper to taste. Serve the creamy Tuscan salmon pasta immediately while hot for the best flavor and texture.

Notes

• You can substitute fettuccine with linguine or other long pasta like tagliatelle for similar texture.
• Using fresh sun-dried tomatoes packed in oil will enhance the flavor more than dry ones; if using dry, rehydrate in warm water before chopping.
• For a lighter version, swap heavy cream with half-and-half or full-fat coconut milk, adjusting simmer time to avoid curdling.
• If you prefer, add a pinch of red chili flakes to the sauce for a mild heat and extra dimension.
• Leftover pasta can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.

Keywords: Creamy Tuscan Salmon Pasta, salmon pasta, creamy pasta, Tuscan recipe, easy dinner, Italian salmon recipe, fettuccine with salmon