Creamy Tuscan Salmon Pasta
Creamy Tuscan salmon pasta with tender salmon, penne pasta, sun-dried tomatoes, spinach, Parmesan, and a silky garlic cream sauce.
Servings: 6 servings
Ingredients
For the salmon
- 1 pound salmon fillet
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the pasta
- 12 ounces dry penne pasta or pasta of choice
- 2 tablespoons butter
- 1 shallot or ½ of an onion, finely chopped
- ⅓ to ½ cup sun-dried tomatoes oil packed, drained and chopped
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- ½ teaspoon Italian seasoning
- ½ to 1 teaspoon red pepper flakes
- 2 cups heavy cream
- ¼ cup chicken broth or white wine
- 1 cup grated Parmesan cheese plus more for serving
- 1 ½ to 2 cups baby spinach chopped
- Salt and pepper to taste
- fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.
- While the pasta cooks, pat the salmon dry and season it with the salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook for 2 to 3 minutes per side, until lightly browned and nearly cooked through. Transfer to a plate.
- Reduce the heat to medium. Melt the butter in the same skillet. Add the shallot and sun-dried tomatoes and cook until the shallot is softened. Add the garlic and cook for 30 seconds, until fragrant.
- Add the tomato paste, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Stir to combine.
- Reduce the heat to low and stir in the heavy cream and chicken broth. Add the Parmesan cheese a handful at a time, stirring until each addition melts before adding more.
- Simmer gently for 2 to 3 minutes, stirring frequently, until the sauce begins to thicken. Keep the heat low so the cheese melts smoothly and the sauce stays creamy. Add the spinach and cook until wilted.
- Return the cooked pasta to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water if the sauce seems too thick.
- Flake the salmon into large chunks with a fork and gently stir it into the pasta. Taste and adjust the seasoning if needed.
- Serve with extra Parmesan cheese and fresh basil.
Notes
Keep the salmon chunky: Flake the salmon into large pieces so it does not fall apart when tossed with the pasta.
Grate your own Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Use full-fat heavy cream: Lower-fat dairy products can curdle or produce a thinner sauce.
Save the pasta water: Reserve some pasta water before draining the pasta. It helps loosen the sauce without making it watery.
Working with skin-on salmon: Sear it skin-side down first, then remove the skin before adding the salmon back to the pasta.
Warm leftovers gently: Reheat over low heat with a splash of cream, milk, or broth to loosen the sauce. High heat can cause the sauce to separate and the salmon to dry out.
Choose your pasta shape: Penne works well, but rigatoni, rotini, or farfalle are also good choices because they hold onto the creamy sauce.
Store leftovers in the refrigerator for up to 3 days. The pasta tends to soak up some of the sauce during storage, so add a splash of chicken broth, cream, or milk when reheating to bring it back to a creamy consistency.
Nutrition
Serving: 1serving | Calories: 710kcal | Carbohydrates: 51g | Protein: 31g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 145mg | Sodium: 640mg | Fiber: 3g | Sugar: 5g
