Tuscan Salmon Pasta with Creamy Sauce and Spinach (Print version)

Pan-seared salmon tossed with pasta, spinach, sun-dried tomatoes, and a creamy garlic parmesan sauce.

# Ingredients:

For the pasta

01 - 12 oz (340 g) fettuccine or linguine
02 - 1 tablespoon kosher salt, for the pasta water
03 - 1 cup reserved pasta water

For the salmon

04 - 1 1/4 lb (565 g) skinless salmon fillets, cut into 4 pieces
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
08 - 1 tablespoon olive oil

For the creamy sauce

09 - 2 tablespoons unsalted butter
10 - 4 cloves garlic, minced
11 - 1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and sliced
12 - 1/2 cup (120 ml) low-sodium chicken broth
13 - 1 cup (240 ml) heavy cream
14 - 3/4 cup (75 g) finely grated parmesan cheese
15 - 4 cups (120 g) fresh baby spinach
16 - 1 tablespoon fresh lemon juice
17 - 2 tablespoons chopped fresh parsley
18 - Red pepper flakes, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water and drain.
02 - Pat the salmon dry. Season both sides with Italian seasoning, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes on the first side and 2-3 minutes on the second side, until browned and almost cooked through. Transfer to a plate.
04 - Reduce the heat to medium-low. Add butter, garlic, and sun-dried tomatoes to the skillet. Cook for 1 minute, stirring often, until fragrant.
05 - Add the chicken broth and scrape up the browned bits. Stir in the heavy cream and simmer gently for 2-3 minutes. Add parmesan a little at a time and stir until smooth.
06 - Fold in the spinach until just wilted. Add the drained pasta and toss with enough reserved pasta water to make the sauce glossy.
07 - Flake the salmon into large pieces and fold it gently into the pasta. Add lemon juice, parsley, and red pepper flakes if using. Taste and adjust seasoning.

# Good to know:

01 - Best served immediately while the sauce is loose and glossy.
02 - Use freshly grated parmesan for the smoothest sauce.
03 - Leftovers keep refrigerated for up to 2 days.

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