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This Creamy Tuscan Salmon Pasta delivers the kind of dinner you dream about on busy nights rich and silky with a tangy touch from sun dried tomatoes and pops of tender spinach It is loaded with flavor yet feels a little bit special making it perfect for cozy evenings or casual celebrations with friends
Every time I make this on a Friday night it feels like a treat I have tried all kinds of creamy pasta but the salmon and sun dried tomatoes make this one unforgettable
Ingredients
- Fettuccine or linguine: Choose either for the sauce to cling beautifully and try to pick bronze die cut pasta for extra texture
- Fresh salmon fillet: Salmon provides richness and healthy fats Choose a piece that smells clean and is bright in color
- Olive oil: Helps sear the salmon and brings subtle flavor Pick extra virgin for the best results
- Garlic cloves: Garlic is the base of the flavor Use fresh not jarred for a punchier sauce
- Heavy cream: Makes everything silky and decadent The fresher the better
- Chicken or vegetable broth: Adds depth and stretches the cream If you have homemade use it
- Sun dried tomatoes: Bring a tangy brightness Look for oil packed ones as they are softer and more flavorful
- Fresh spinach: Wilts down to add color and nutrition Choose crisp vibrant leaves
- Parmesan cheese: Adds a nutty and salty finish Buy a wedge and grate it fresh for ultimate melt
- Salt and pepper: Essential for seasoning Every little pinch counts
Instructions
- Cook the Pasta:
- Bring a generously salted pot of water to a boil Drop in your fettuccine or linguine and cook according to the package directions for al dente stirring frequently so it does not stick When just done drain and reserve a cup of pasta water for adjusting the sauce later if needed
- Sear the Salmon:
- Pat salmon cubes dry with paper towels Heat olive oil in a large skillet over medium heat Once the oil shimmers add the salmon in an even layer Sear for two to three minutes per side until each cube forms a golden crust and is just cooked through Remove the salmon to a plate and loosely cover with foil
- Build the Sauce:
- In the same skillet turn the heat to medium low Add the minced garlic and stir constantly for about one minute until the aroma fills your kitchen Pour in heavy cream and broth Whisk in the sun dried tomatoes and Parmesan Simmer gently for four to five minutes letting the sauce reduce slightly and become glossy
- Finish the Dish:
- Add the spinach to the pan allowing the residual heat to wilt the leaves in about one to two minutes Gently return the salmon to the skillet and fold in the drained pasta Use tongs to gently toss everything together so the noodles are coated and the salmon stays tender Season with salt and pepper to taste Serve right away
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One of my favorite parts about this dish is the sun dried tomatoes Every time I chop them it reminds me of my grandma who added them to almost every pasta She believed no pasta was complete without their little burst of sweetness
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days Try to keep the sauce and noodles together so the flavors continue to develop When reheating add a splash of broth or cream to loosen everything and keep it from drying out
Ingredient Substitutions
If you are out of fresh salmon feel free to use cooked rotisserie chicken or even firm tofu for a meatless twist You can swap spinach for kale just be sure to chop and steam the kale until tender If sun dried tomatoes are not handy try roasted red peppers for a gentle sweetness
Serving Suggestions
This pasta pairs beautifully with a crisp green salad and a slice of rustic bread for mopping up any leftover sauce A glass of dry white wine rounds out the meal and makes it feel almost like dining out
A Bit of History
Tuscan inspired cream sauces took off in American kitchens for their comforting blends of garlic sun dried tomatoes and spinach While this is not a classic regional Italian dish it captures the spirit of Florence on a plate I love that it brings easy elegance home
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This pasta is rich flavorful and elegant enough for company yet quick enough for weeknights Enjoy every creamy bite
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, any long pasta such as spaghetti or tagliatelle works well in place of fettuccine or linguine.
- → Do I need to use fresh salmon?
Fresh salmon offers the best flavor and texture, but high-quality frozen salmon can also be used. Thaw before cooking.
- → What can I substitute for heavy cream?
You can use half-and-half or a plant-based alternative for a lighter or dairy-free option, though the sauce may be less rich.
- → Is there a vegetarian version?
Omit the salmon and use extra spinach or mushrooms, and choose vegetable broth instead of chicken broth.
- → How do I keep the salmon tender?
Sear salmon just until cooked through and avoid overcooking. Return it to the pan at the end to warm gently.
- → Can I make this dish ahead?
This dish is best served immediately, but leftovers can be refrigerated and gently reheated for up to 2 days.