Creamy Garlic Tuscan Salmon Pasta (Print View)

Salmon, spinach, sun-dried tomatoes, and fettuccine in a luscious garlic cream sauce for rich flavor.

# Components:

→ Seafood

01 - 4 salmon fillets (about 5 oz each), skinless and pin bones removed
02 - Salt and freshly ground black pepper, to taste

→ Pasta

03 - 12 oz fettuccine or linguine

→ Vegetables

04 - 3.5 oz baby spinach
05 - 1/2 cup sun-dried tomatoes (oil-packed), drained and sliced
06 - 1 small yellow onion, finely diced
07 - 5 cloves garlic, minced

→ Sauce

08 - 2 tablespoons olive oil, plus extra for drizzling
09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1/4 cup dry white wine (optional)
12 - 1/2 cup grated Parmesan cheese
13 - 1 teaspoon Italian seasoning
14 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - Fresh basil leaves, torn
16 - Extra grated Parmesan cheese

# Directions:

01 - Pat salmon fillets dry and season both sides with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon for 3 to 4 minutes on each side until golden and just cooked through. Transfer salmon to a plate and tent loosely with foil.
03 - Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup pasta water, then drain pasta using a colander.
04 - In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil and butter. Sauté diced onion for about 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in the sun-dried tomatoes and cook for 2 minutes. Pour in dry white wine if using, and simmer until reduced by half.
06 - Add heavy cream, Italian seasoning, and crushed red pepper flakes. Simmer gently for 3 to 4 minutes, stirring frequently until sauce begins to thicken.
07 - Stir grated Parmesan into the sauce until melted and smooth. Fold in baby spinach and cook just until wilted.
08 - Gently flake salmon into large pieces. Return salmon and cooked pasta to the skillet. Toss with sauce, adding reserved pasta water as needed for a silky consistency.
09 - Serve immediately, garnished with torn basil leaves and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • Uses just one skillet for the sauce and salmon which means minimal cleanup
  • Restaurant-style dinner with approachable ingredients you can find almost anywhere
  • Customizable for different diets and swaps beautifully with any fresh greens or gluten-free pasta
  • The salmon stays juicy and soaks up so much garlicky, creamy flavor you will want this every week
02 -
  • Packed with omega three fats from salmon and lots of iron and vitamins from spinach
  • Comfort food that is special enough for a celebration but simple enough for a Sunday dinner
  • Can be made gluten-free or lighter with a couple easy swaps
03 -
  • Always pat your salmon fillets dry to get that crisp golden sear
  • Taste and adjust seasoning right before serving for perfectly balanced flavors
  • Work quickly once pasta is drained to keep everything piping hot and silky smooth

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