Creamy Tuscan Salmon Pasta

By Tyla | Last modified on Feb 20, 2026

Featured in: Dinner

If pasta and salmon could have a glow-up moment together, this creamy Tuscan salmon pasta would be it. Imagine perfectly seared salmon fillets nestled atop silky fettuccine coated in a rich, garlicky cream sauce, bursting with sun-dried and cherry tomatoes, fresh herbs, and just the right amount of parmesan to make you savor every bite.

This dish looks high-end and tastes luxurious, yet it’s incredibly simple to prepare at home. Whether it’s for a cozy date night or an impressive Tuesday dinner, this recipe brings restaurant-level elegance with made-from-scratch flavors.

Why You’ll Love This Recipe

Simple prep with just one pan for salmon and one pot for pasta.
Creamy texture without being overly heavy or greasy.
Deliciously packed with fresh garlic, herbs, and juicy tomatoes.
Uses everyday ingredients to create a refined, Italian-inspired meal.
Beautiful enough for entertaining but easy enough for weeknights.

Ingredients

Salmon fillets (2–3): Fresh, skin-on or off, for crispy edges and tender, flaky flesh.
Salt & black pepper: Essential for seasoning the salmon and bringing out natural flavors.
Paprika (1 tsp): Adds mild smoky depth and a subtle warmth to perfectly crusted salmon.
Garlic powder (1 tsp): Boosts savory notes complementing the fresh garlic in the sauce.
Olive oil (1 tbsp): For searing salmon, providing a fragrant and healthy fat base.
Butter (1 tbsp): Enhances richness and helps achieve a golden crust on the salmon.
Fettuccine or tagliatelle (12 oz): Wide noodles that hold onto the creamy sauce beautifully.
Salt (for pasta water): Critical for seasoning pasta evenly from the inside out.
Garlic cloves (3, minced): Fresh garlic infuses the sauce with its signature aromatic flavor.
Heavy cream (1 cup): Creates the luscious, velvety base of the Tuscan sauce.
Grated parmesan (½ cup): Melts into the sauce, adding salty umami and creamy texture.
Sun-dried tomatoes (½ cup, chopped): Provide concentrated sweetness and a chewy bite.
Cherry tomatoes (1 cup, halved): Fresh bursts of juiciness balance the richness of the cream.
Chicken broth (½ cup): Adds savory depth and helps thin the sauce to perfect consistency.
Italian seasoning (1 tsp): A fragrant blend of herbs enhancing the Tuscan flair.
Fresh spinach or parsley (optional): Adds vibrant color and subtle freshness to finish.
Salt & pepper: To taste, for balancing the final seasoning.

Instructions

Cook the Pasta Perfectly: Bring a large pot of salted water to a boil and cook fettuccine or tagliatelle until al dente. Reserving half a cup of pasta water before draining is key—it helps adjust and loosen the sauce to a silky finish.
Season and Sear the Salmon: Pat salmon dry, then season generously with salt, pepper, paprika, and garlic powder to build layers of flavor. Heat olive oil and butter in a skillet over medium-high heat, then sear salmon for 3–4 minutes on each side, forming a crispy, golden crust that locks in juices. Set aside once cooked through.
Craft the Creamy Tuscan Sauce: Using the same pan, don’t wipe away the flavorful browned bits. Sauté minced garlic until fragrant, then add sun-dried and cherry tomatoes, cooking until softened. Pour in chicken broth and simmer briefly before stirring in heavy cream and Italian seasoning. Let the sauce thicken for a few minutes, then melt in grated parmesan for smooth richness. Toss in fresh spinach or parsley if desired and season to taste.
Toss Pasta in the Sauce: Add the drained pasta directly into the sauce and gently toss to coat every strand. If the sauce feels too thick, stir in reserved pasta water a little at a time until it achieves a luscious, glossy texture.
Plate and Serve: Arrange seared salmon over the creamy pasta, spooning extra sauce on top to maximize flavor. Garnish with fresh herbs and an additional sprinkle of parmesan to elevate this dish’s presentation and taste.

You Must Know

Don’t rush searing the salmon—this step develops the signature flavorful crust.
Reserved pasta water is a secret weapon for perfect sauce consistency and shine.
Fresh herbs brighten the dish and add aroma but are optional based on preference.

Storage Tips

Store leftover pasta and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat gently with a splash of milk or cream to restore the sauce’s creamy texture.

Serving Suggestions

Pair this creamy Tuscan salmon pasta with a crisp green salad or garlic bread for a complete meal. A chilled glass of white wine, like Pinot Grigio, perfectly complements the rich flavors.

Professional Tips

Use skin-on salmon fillets for extra crispy texture but remove skin if preferred.
Sun-dried tomatoes packed in oil deliver deeper flavor; drain if adding extra oiliness.
For a lighter sauce, substitute half-and-half, but expect less richness.
Add a pinch of red pepper flakes for subtle heat and complexity.
A squeeze of fresh lemon juice right before serving brightens the dish wonderfully.

FAQs

Can I use frozen salmon?: Yes, just thaw completely and pat very dry before searing to ensure a crispy crust and even cooking.
Is it possible to make this dairy-free?: You can substitute heavy cream with coconut cream and use dairy-free parmesan alternatives, though flavors and texture may vary slightly.
How do I know when the salmon is cooked?: Salmon is done when it flakes easily with a fork and reaches an internal temperature of about 63°C (145°F).
Can I use a different pasta type?: Yes, while fettuccine or tagliatelle is ideal to hold the creamy sauce, linguine or pappardelle are also good options.
Can I prepare the sauce ahead of time?: The creamy Tuscan sauce can be made a day in advance and reheated gently, though salmon is best cooked fresh for optimal texture.