Creamy Tuscan Salmon Pasta (Print Version)
Salmon and sun-dried tomatoes in a rich, creamy Tuscan sauce tossed with pasta and spinach.
# Ingredients:
→ Pasta
01 -
340 g fettuccine or linguine
→ Seafood
02 -
450 g salmon fillet, cut into cubes
→ Sauce and Vegetables
03 -
2 tablespoons olive oil
04 -
3 garlic cloves, finely minced
05 -
240 ml heavy cream
06 -
120 ml chicken or vegetable broth
07 -
80 g sun-dried tomatoes, chopped
08 -
60 g Parmesan cheese, grated
09 -
60 g fresh spinach leaves
10 -
Salt, to taste
11 -
Black pepper, to taste
# Instructions:
01 -
Cook the fettuccine or linguine in a large pot of salted boiling water until al dente according to package directions. Drain and set aside.
02 -
Warm olive oil in a large skillet over medium heat. Add salmon cubes in a single layer and sear for 2–3 minutes per side until just cooked through. Transfer salmon to a plate and keep warm.
03 -
In the same skillet, add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream and broth, then incorporate sun-dried tomatoes and grated Parmesan. Simmer gently for 3–4 minutes until the sauce begins to thicken.
04 -
Fold in spinach leaves and cook until just wilted. Return seared salmon to the pan, followed by the cooked pasta. Gently toss to coat evenly with sauce. Season with salt and black pepper to taste. Serve immediately.
# Notes:
01 -
For a lighter version, substitute half of the cream with milk or unsweetened dairy-free alternatives.