Creamy Tuscan-Style Salmon Pasta
Creamy Tuscan-Style Salmon Pasta
Ingredients
For the Salmon
- 2 salmon fillets
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
For the Pasta
- 12 ounces pasta, of choice
- 1 tablespoon salt, for boiling water
For the Sauce
- 1/2 cup butter
- 4 cloves garlic, minced
- 6 cherry tomatoes, halved
- 2 shallots, finely diced
- 1 tablespoon sun-dried tomato paste
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 3 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes, optional, to taste
Instructions
- 1
Preheat your oven to 400°F (200°C) or prepare a skillet for pan-searing. Season the salmon fillets generously with olive oil, salt, black pepper, garlic powder, onion powder, paprika, and Old Bay seasoning. Cook the salmon until it is flaky and cooked through, about 12-15 minutes in the oven or 4-5 minutes per side in a skillet.
⏱️ 15 min•🌡️ 400
- 2
While the salmon cooks, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min
- 3
In a large pan or skillet, melt the butter over medium heat. Add the minced garlic, halved cherry tomatoes, and diced shallots to the pan. Sauté for 3-5 minutes, until the garlic is fragrant and the shallots and tomatoes have softened.
⏱️ 5 min
- 4
Stir in the sun-dried tomato paste. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes.
⏱️ 4 min
- 5
Stir in the grated Parmesan cheese until it is fully melted and the sauce becomes creamy. Add the fresh spinach and chopped fresh basil to the sauce, stirring until the spinach has wilted, about 2 minutes.
⏱️ 3 min
- 6
Drain the cooked pasta and add it directly to the sauce in the pan. Toss to combine, ensuring the pasta is fully coated. If the sauce is too thick, add a small amount of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Stir in the chopped fresh parsley.
⏱️ 3 min
- 7
Season the pasta with salt and black pepper to taste, and add crushed red pepper flakes (if using) for a touch of heat. Flake the cooked salmon into pieces and gently fold it into the pasta and sauce mixture.
⏱️ 3 min
- 8
Serve the creamy Tuscan-style salmon pasta immediately, garnished with extra fresh parsley or basil if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan-Style Salmon Pasta
For the Salmon
- 2 salmon fillets
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
For the Pasta
- 12 ounces pasta, of choice
- 1 tablespoon salt, for boiling water
For the Sauce
- 1/2 cup butter
- 4 cloves garlic, minced
- 6 cherry tomatoes, halved
- 2 shallots, finely diced
- 1 tablespoon sun-dried tomato paste
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 3 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes, optional, to taste
Instructions
- 1
Preheat your oven to 400°F (200°C) or prepare a skillet for pan-searing. Season the salmon fillets generously with olive oil, salt, black pepper, garlic powder, onion powder, paprika, and Old Bay seasoning. Cook the salmon until it is flaky and cooked through, about 12-15 minutes in the oven or 4-5 minutes per side in a skillet.
⏱️ 15 min•🌡️ 400 - 2
While the salmon cooks, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min - 3
In a large pan or skillet, melt the butter over medium heat. Add the minced garlic, halved cherry tomatoes, and diced shallots to the pan. Sauté for 3-5 minutes, until the garlic is fragrant and the shallots and tomatoes have softened.
⏱️ 5 min - 4
Stir in the sun-dried tomato paste. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes.
⏱️ 4 min - 5
Stir in the grated Parmesan cheese until it is fully melted and the sauce becomes creamy. Add the fresh spinach and chopped fresh basil to the sauce, stirring until the spinach has wilted, about 2 minutes.
⏱️ 3 min - 6
Drain the cooked pasta and add it directly to the sauce in the pan. Toss to combine, ensuring the pasta is fully coated. If the sauce is too thick, add a small amount of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Stir in the chopped fresh parsley.
⏱️ 3 min - 7
Season the pasta with salt and black pepper to taste, and add crushed red pepper flakes (if using) for a touch of heat. Flake the cooked salmon into pieces and gently fold it into the pasta and sauce mixture.
⏱️ 3 min - 8
Serve the creamy Tuscan-style salmon pasta immediately, garnished with extra fresh parsley or basil if desired.
⏱️ 2 min