Tuscan Salmon Pasta
Tuscan Salmon Pasta
Ingredients
For the Pasta
- as needed water
- 1 tablespoon salt, or as needed
- 12 ounces fettuccine pasta
For the Salmon
- 3 salmon fillets
- 1 tablespoon olive oil
- 2 teaspoons seasoning blend, reddish-brown spice mix, such as paprika, garlic powder, onion powder, and dried herbs
For the Sauce
- 1 tablespoon olive oil
- 2 shallots, diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup white wine, dry white wine like Sauvignon Blanc or Pinot Grigio
- 1 1/2 cups heavy cream
- 1 teaspoon seasoning blend, reddish-brown spice mix, same as for salmon
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt to the water. Add the fettuccine pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the salmon. Drizzle the salmon fillets with 1 tablespoon of olive oil. Season generously on all sides with 2 teaspoons of the seasoning blend.
⏱️ 3 min
- 3
Heat a large skillet or pan over medium-high heat until nice and hot. Add 1 tablespoon of olive oil. Carefully place the seasoned salmon fillets into the hot pan. Sear for 4-5 minutes per side, or until golden brown and cooked through to your desired doneness. Remove the salmon from the pan and set aside on a plate.
⏱️ 10 min
- 4
Using the same pan (do not clean it), add the diced shallots and cook for 2-3 minutes until softened. Add the minced garlic and chopped sun-dried tomatoes, and cook for another 1-2 minutes until fragrant, stirring frequently.
⏱️ 5 min
- 5
Pour in 1/2 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom with a spatula. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min
- 6
Reduce the heat to medium-low and pour in the 1 1/2 cups of heavy cream. Add 1 teaspoon of the seasoning blend. Stir well to combine and let the sauce gently simmer for 3-5 minutes, or until it slightly thickens.
⏱️ 5 min
- 7
Add the fresh spinach to the sauce and toss until the spinach wilts slightly, about 1-2 minutes.
⏱️ 2 min
- 8
Add the cooked fettuccine pasta to the pan with the sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Gently place the seared salmon fillets on top of the pasta and sauce in the pan. Grate fresh Parmesan cheese directly over the entire dish.
⏱️ 2 min
- 10
Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuscan Salmon Pasta
For the Pasta
- as needed water
- 1 tablespoon salt, or as needed
- 12 ounces fettuccine pasta
For the Salmon
- 3 salmon fillets
- 1 tablespoon olive oil
- 2 teaspoons seasoning blend, reddish-brown spice mix, such as paprika, garlic powder, onion powder, and dried herbs
For the Sauce
- 1 tablespoon olive oil
- 2 shallots, diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup white wine, dry white wine like Sauvignon Blanc or Pinot Grigio
- 1 1/2 cups heavy cream
- 1 teaspoon seasoning blend, reddish-brown spice mix, same as for salmon
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt to the water. Add the fettuccine pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
⏱️ 10 min - 2
While the pasta is cooking, prepare the salmon. Drizzle the salmon fillets with 1 tablespoon of olive oil. Season generously on all sides with 2 teaspoons of the seasoning blend.
⏱️ 3 min - 3
Heat a large skillet or pan over medium-high heat until nice and hot. Add 1 tablespoon of olive oil. Carefully place the seasoned salmon fillets into the hot pan. Sear for 4-5 minutes per side, or until golden brown and cooked through to your desired doneness. Remove the salmon from the pan and set aside on a plate.
⏱️ 10 min - 4
Using the same pan (do not clean it), add the diced shallots and cook for 2-3 minutes until softened. Add the minced garlic and chopped sun-dried tomatoes, and cook for another 1-2 minutes until fragrant, stirring frequently.
⏱️ 5 min - 5
Pour in 1/2 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom with a spatula. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min - 6
Reduce the heat to medium-low and pour in the 1 1/2 cups of heavy cream. Add 1 teaspoon of the seasoning blend. Stir well to combine and let the sauce gently simmer for 3-5 minutes, or until it slightly thickens.
⏱️ 5 min - 7
Add the fresh spinach to the sauce and toss until the spinach wilts slightly, about 1-2 minutes.
⏱️ 2 min - 8
Add the cooked fettuccine pasta to the pan with the sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Gently place the seared salmon fillets on top of the pasta and sauce in the pan. Grate fresh Parmesan cheese directly over the entire dish.
⏱️ 2 min - 10
Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min