Description
Healthy & Creamy Tuscan Salmon Pasta combines flaky salmon, tender pasta, and a garlicky, spinach- and tomato-studded cream sauce for an elegant yet easy weeknight meal.
Ingredients
- 12 oz pasta (fettuccine, linguine, or whole-grain)
- 1 lb salmon fillets (center-cut, skinless)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup sundried tomatoes, sliced
- 2 cups baby spinach
- 1 cup low-fat cream or half-and-half (or coconut milk for dairy-free)
- 1/2 cup freshly grated Parmesan cheese (or vegan alternative)
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Season salmon with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon 3–4 minutes per side until golden and flaky. Transfer to a plate.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- In the same skillet (add oil if needed), sauté garlic over medium heat until fragrant.
- Add cherry tomatoes and sundried tomatoes, cooking until tomatoes soften and release juices (2–3 minutes).
- Pour in cream, Parmesan, lemon zest, lemon juice, crushed red pepper, salt, and pepper. Stir until sauce is smooth.
- Fold in spinach and cook until wilted.
- Add drained pasta and toss with sauce, using reserved pasta water to adjust consistency.
- Flake salmon into large chunks and gently fold into the pasta.
- Remove from heat. Taste and adjust seasoning. Serve immediately, garnished with fresh basil and extra Parmesan.
Notes
- Garnish with extra Parmesan, basil leaves, and freshly ground black pepper.
- Pair with a crisp arugula salad, roasted asparagus, or crusty whole-grain bread.
- Twirl pasta into nests for restaurant-style plating or serve family-style in a large bowl.
- Store leftovers in an airtight container for up to 2 days. Reheat gently with added cream or water to loosen sauce.
- Freeze portions (without pasta) up to 1 month; thaw overnight before reheating.
- Use thawed, patted-dry salmon if using frozen. For dairy-free, substitute coconut milk and vegan cheese or nutritional yeast.
- Any long or short pasta shapes work; adjust cooking time accordingly.
- Skip crushed red pepper for a milder version, or add more to up the heat.
- Prep salmon and sauce ahead for quick assembly—heat pasta and combine in under 10 minutes.
