Tuscan Salmon Pasta

Bicky Sharma

When I want a dinner that feels both comforting and elegant, I make Tuscan salmon pasta. It has everything I love in a pasta dish: tender salmon, creamy sauce, garlic, sun-dried tomatoes, and fresh spinach. This recipe is inspired by classic Italian-American flavours, but it’s designed for real home cooking in the USA.

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Prep Time 10

Cook Time 25

Servings: 4

Course: lunch

Cuisine: Italian

Calories: 680

Ingredients Equipment Method Notes

Ingredients

4 salmon fillets
12 oz pasta
3 tbsp butter
4 garlic cloves
¾ cup sun-dried tomatoes
1½ cups heavy cream
½ cup chicken broth
½ cup Parmesan cheese
2 cups spinach
Olive oil salt, pepper, paprika, Italian seasoning

Equipment

Large non-stick or stainless steel skillet
Medium pot (for boiling pasta)
Cutting board
Sharp knife
Wooden spoon or silicone spatula
Tongs
Measuring cups and spoons
Food thermometer (for checking salmon doneness)
Colander (for draining pasta)

Method

Season and sear salmon until it reaches 145°F internally. Remove and flake.
Cook pasta until al dente. Reserve ½ cup of pasta water.
Melt butter and sauté garlic.
Add sun-dried tomatoes, cream, broth, and Parmesan. Simmer gently.
Stir in spinach and pasta.
Add salmon and toss carefully.
Adjust consistency with pasta water.
Season and serve warm.

Notes

This is a creamy, comforting pasta dish made with pan-seared salmon, garlic, sun-dried tomatoes, spinach, and Parmesan cheese.
The sauce should be simmered gently, not boiled, to keep it smooth and stable.
Best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
Great for weeknight dinners or special occasions.
Works well with fettuccine, penne, or linguine pasta.