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Creamy Tuscan Salmon Pasta Recipe

This Creamy Tuscan Salmon Pasta is a rich, indulgent, one-skillet meal that combines seared salmon with sun-dried tomatoes, spinach, and a garlic-Parmesan cream sauce over pasta. Perfect for weeknights or special occasions alike.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 8 oz pasta fettuccine, penne, or linguine
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped
  • 2 cups baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: red pepper flakes chopped parsley for garnish

Instructions
 

  • Cook pasta according to package directions. Reserve 1/2 cup of the pasta water and drain.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper and sear until golden and cooked through, about 4 minutes per side. Remove and set aside.
  • In the same skillet, add onion and cook until soft, then stir in garlic and sun-dried tomatoes. Cook for 2 minutes.
  • Pour in cream and bring to a simmer. Stir in Parmesan cheese and let the sauce thicken for 3-4 minutes.
  • Add spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if using.
  • Return salmon to the skillet, then add cooked pasta. Toss gently to combine. Add reserved pasta water as needed to loosen the sauce.
  • Serve hot, garnished with chopped parsley and extra Parmesan.

Notes

  • Use skinless salmon fillets for easier serving.
  • For extra flavor, deglaze the skillet with a splash of white wine before adding cream.
  • Sub half-and-half for heavy cream for a lighter option.
  • Use gluten-free pasta to make this dish gluten-free.
  • Add mushrooms or peas for extra veggies.