Creamy Tuscan Salmon Pasta
Pan-seared salmon served over silky fettuccine tossed in a creamy garlic parmesan sauce with sun-dried and cherry tomatoes, fresh herbs, and Italian seasoning for a rich, elegant meal.
Equipment
- 1 large pot for boiling pasta
- 1 skillet for searing salmon and making sauce
Ingredients
- 2 –3 salmon fillets skin on or off
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
- 12 oz fettuccine or tagliatelle
- Salt for pasta water
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes chopped
- 1 cup cherry tomatoes halved
- ½ cup chicken broth
- 1 tsp Italian seasoning
- Fresh spinach or parsley optional
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Season salmon fillets with salt, pepper, paprika, and garlic powder.
- Heat olive oil and butter in a skillet over medium-high heat. Sear salmon for 3 to 4 minutes per side until golden and cooked through. Remove salmon and set aside.
- In the same skillet, sauté minced garlic until fragrant. Add chopped sun-dried tomatoes and halved cherry tomatoes, cooking for 2 to 3 minutes until softened.
- Pour in chicken broth and simmer briefly. Stir in heavy cream and Italian seasoning, then simmer 3 to 5 minutes until sauce thickens slightly.
- Add grated Parmesan cheese, stirring until melted and smooth. Add fresh spinach or parsley if desired. Season with salt and pepper to taste.
- Add the drained pasta to the sauce and toss to coat. Adjust sauce consistency by adding reserved pasta water as needed to achieve a silky texture.
- Place the salmon fillets on top of the pasta and spoon extra sauce over the fish. Garnish with fresh herbs and additional Parmesan if desired.
Notes
- Make sauce a day ahead and reheat gently.
- Cook salmon fresh for best texture.
- Reheat leftovers with splash of cream to revive sauce.
- Substitute shrimp or chicken for salmon.
- Add mushrooms or red pepper flakes for variation.