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Creamy Tuscan Salmon Pasta with Spinach and Sun-Dried Tomatoes

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A quick and easy creamy pasta dish featuring pan-seared salmon, fresh spinach, and tangy sun-dried tomatoes in a luscious white wine cream sauce. Perfect for weeknight dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 6 ounces skinless, boneless salmon fillets per serving
  • 8 ounces fettuccine or linguine pasta
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, freshly minced
  • 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  • 3 cups fresh baby spinach (about 90 grams)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup freshly grated Parmesan cheese (50 grams)
  • 1/4 cup dry white wine (60 ml), such as Sauvignon Blanc
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly cracked black pepper to taste
  • Red pepper flakes (optional)

Instructions

  1. Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. Let rest while preparing pasta water.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (9-11 minutes) until al dente. Reserve 1/2 cup pasta water and drain.
  3. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down or one side down if skinless. Cook 4-5 minutes without moving to develop a golden crust. Flip and cook 3-4 minutes until just cooked through. Remove and let rest, then flake into large chunks.
  4. Lower heat to medium. In the same skillet, sauté minced garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 1 minute.
  5. Pour in white wine, scraping browned bits from the pan. Simmer 2-3 minutes until slightly reduced.
  6. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and sauce thickens, about 3-5 minutes.
  7. Add fresh spinach and stir until wilted. Season with salt, pepper, lemon juice, and red pepper flakes if using.
  8. Add drained pasta to the sauce, tossing to coat. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  9. Gently fold in flaked salmon chunks. Heat through on low for 1-2 minutes.
  10. Serve immediately with extra Parmesan and fresh herbs if desired.

Notes

Use room temperature cream and cheese to prevent sauce from seizing. Do not overcook salmon to keep it tender and flaky. Reserve pasta water to loosen sauce if needed. Stir sauce gently to maintain creamy texture. White wine can be omitted or replaced with chicken broth.

Nutrition

Keywords: creamy pasta, salmon pasta, Tuscan pasta, spinach pasta, sun-dried tomatoes, easy dinner, weeknight meal, seafood pasta

Find it online: https://atomicbite.com/creamy-tuscan-salmon-pasta-recipe-easy-homemade-spinach-sun-dried-tomatoes/