Creamy Tuscan Salmon Pasta (Print)

Creamy salmon, pasta, spinach, and sun-dried tomatoes come together for a rich, flavorful Tuscan-inspired dish.

# Components:

→ Main Components

01 - 2 salmon fillets, skin removed, cut into cubes or flaked
02 - 8 ounces fettuccine or penne pasta

→ Sauce and Seasonings

03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes, chopped
06 - 2 cups baby spinach leaves
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 teaspoon Italian seasoning
10 - Salt, to taste
11 - Black pepper, to taste

→ Garnish

12 - Chopped fresh parsley, optional

# Directions:

01 - Boil pasta in salted water following package instructions until al dente. Drain thoroughly and reserve.
02 - Season salmon cubes with salt and black pepper. Heat olive oil in a large skillet over medium heat. Sear salmon for 2 to 3 minutes per side until just cooked through. Remove pieces from skillet and cover to retain warmth.
03 - Using the same skillet, sauté minced garlic and sun-dried tomatoes for 1 to 2 minutes until fragrant.
04 - Add heavy cream to the skillet and bring to a gentle simmer, stirring occasionally. Incorporate grated Parmesan cheese and Italian seasoning, mixing until the sauce becomes smooth.
05 - Stir fresh baby spinach into the sauce and cook until wilted.
06 - Return the seared salmon to the skillet, stirring gently to coat the fish in the creamy sauce.
07 - Add the drained pasta to the skillet and toss until all components are evenly coated and combined.
08 - Taste and adjust with additional salt and black pepper as needed. Garnish with chopped parsley before serving.

# Chef Secrets:

01 -
  • Uses mostly pantry and fridge staples
  • Rich creamy sauce that feels restaurant worthy
  • Ready in less than forty minutes
  • Family friendly and easy to adapt for picky eaters
02 -
  • High in protein and healthy fats thanks to salmon
  • Stays creamy even after reheating
  • Pasta water is the secret to a luscious texture
03 -
  • Always use freshly grated cheese for a smoother sauce
  • Do not rush the salmon sear It locks in juiciness and adds color
  • Add spinach just at the end so it keeps its vibrant color and freshness

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