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For a delightful Creamy Tuscan Salmon Pasta, you'll need a mix of fresh and pantry items. Here’s what you should gather: - Pasta type options: - 8 oz fettuccine (or your favorite pasta like spaghetti) - Fresh and pantry ingredients needed: - 2 salmon fillets (about 6 oz each) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1 cup heavy cream - ½ cup grated Parmesan cheese - 1 tablespoon lemon juice - Salt and pepper to taste - Suggested garnishes: - Fresh basil leaves for a pop of color and flavor These ingredients come together to create a rich and creamy meal. Each item plays a key role, from the salmon's flavor to the tangy lemon juice. If you have these on hand, you're ready to make something truly special! {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water. Once it boils, add 8 oz of fettuccine or your favorite pasta. Cook it until it is al dente, which usually takes about 8-10 minutes. Remember to stir it occasionally. Once cooked, save 1 cup of the pasta water. Then, drain the rest and set the pasta aside. Next, take 2 salmon fillets and season them with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, place the salmon skin-side down. Sear for about 4-5 minutes until the skin is crispy. Flip the salmon carefully and cook for another 4-5 minutes, until fully cooked. Remove it from the skillet and let it cool for a moment. Then, flake the salmon into large pieces. In the same skillet, add 3 cloves of minced garlic. Sauté for about 30 seconds until you smell the garlic. Then, add 1 cup of halved cherry tomatoes. Cook these for about 2-3 minutes until they start to soften. This step helps build flavor for the dish. Lower the heat and pour in 1 cup of heavy cream. Stir it well to mix with the vegetables. Let it cook for about 2 minutes. Then, add in ½ cup of grated Parmesan cheese and 1 tablespoon of lemon juice. Stir until the cheese melts and the sauce thickens, which takes about 2-3 minutes. Now, add the drained pasta and 1 cup of fresh spinach to the skillet. Toss everything gently to coat the pasta with the sauce. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up. Mix until the spinach wilts and everything is combined. Finally, gently fold in the flaked salmon. Be careful not to break it into small pieces. Taste and adjust the salt and pepper as needed. Divide the creamy Tuscan salmon pasta onto plates. For a nice touch, garnish with fresh basil leaves before serving. Enjoy your beautiful meal! When picking salmon, look for fresh fillets. They should be bright and shiny. The skin can help keep the fish moist while cooking. Farmed salmon works well, but wild salmon has a richer taste. Either choice will make your pasta shine. For a creamy sauce, use heavy cream. It adds depth and richness. Stir the cream in slowly to avoid lumps. If your sauce is too thick, add some reserved pasta water. This will help loosen it while keeping it creamy. Al dente means the pasta is firm but cooked through. This gives a nice bite. Use a timer to follow the package instructions closely. When cooking, taste a piece a minute before the timer goes off. Drain it, but save some pasta water for the sauce. If you have leftovers, store them in an airtight container. They will last about three days in the fridge. To reheat, use a skillet over low heat. Add a splash of water or cream to keep it moist. Avoid the microwave if you want to keep the sauce creamy. Pro Tips Choose Fresh Salmon: Make sure to use fresh salmon fillets for the best flavor and texture in your creamy sauce. Adjust the Cream: If you prefer a lighter dish, substitute half of the heavy cream with chicken or vegetable broth for a healthier option. Customize the Greens: Feel free to add other greens like kale or arugula for added nutrition and flavor variety. Perfect Pasta Timing: Make sure to add your pasta to the sauce while it's still hot to absorb the flavors and keep everything creamy. {{image_2}} You can change the veggies in this dish to suit your taste. Try adding: - Zucchini - Bell peppers - Mushrooms - Asparagus These all work well in the creamy sauce. Just sauté them with garlic like you do with tomatoes. If you want a lighter meal, swap heavy cream for Greek yogurt. It gives you a creamy texture with less fat. Just mix in the yogurt slowly after you take the sauce off the heat. You can also cut back on cheese for fewer calories. Salmon is tasty, but you can switch it up. Try using shrimp or chicken instead. - For shrimp, cook them for about 2-3 minutes until they turn pink. - For chicken, grill or sauté bite-sized pieces until cooked through. Both options add a nice twist to the dish. Feel free to experiment! After making creamy Tuscan salmon pasta, let it cool to room temperature. Place it in a sealed container. This dish stays fresh in the fridge for up to three days. When you’re ready to eat, check for any off smells or changes in texture. If it looks and smells good, it’s ready to enjoy! You can freeze creamy Tuscan salmon pasta, but the texture may change. To freeze, cool the pasta completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. This dish can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat creamy Tuscan salmon pasta gently. Use a microwave or a skillet on low heat. If it seems dry, add a splash of cream or reserved pasta water. Stir well to combine and heat until warm. Avoid high heat to keep the salmon and sauce creamy and delicious. Yes, you can use frozen salmon. Just ensure you thaw it first. Place the salmon in the fridge overnight or use cold water for a quick thaw. Cook it as directed in the recipe. The taste and texture will still be great! If you need a lighter option, use half-and-half or whole milk. For a dairy-free choice, try coconut cream or cashew cream. Each option will give a different flavor and texture, but they work well in the sauce. Creamy Tuscan salmon pasta lasts about 3 days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and the pasta tasty. Yes, you can prepare the sauce and cook the salmon ahead. Just keep them separate until you’re ready to serve. When you warm it up, add a splash of pasta water to bring back the creaminess. This dish pairs well with a simple green salad. You can also serve garlic bread or roasted veggies on the side. Both options add fresh flavors and make the meal more filling. This blog post covered how to make Creamy Tuscan Salmon Pasta. We explored ingredient options, like pasta types and fresh items. I provided step-by-step instructions to guide you through cooking. I shared tips for perfect results, from salmon choices to sauce texture. You learned variations to suit your taste, plus storage info for leftovers. Now, you can confidently try this dish. Enjoy the process and impress your guests!

Creamy Tuscan Salmon Pasta

A delicious pasta dish featuring salmon, fresh spinach, and a creamy sauce with garlic and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz fettuccine or pasta of choice
  • 2 fillets salmon (about 6 oz each)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • Season the salmon fillets with salt and pepper. In a large skillet, heat the olive oil over medium heat. Once hot, place the salmon skin-side down in the skillet. Sear for about 4-5 minutes until the skin is crispy, then carefully flip and cook for another 4-5 minutes until the salmon is cooked through. Remove from the skillet and flake into large pieces once cool enough to handle.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the cherry tomatoes and cook for about 2-3 minutes until they start to soften.
  • Reduce the heat to low and add the heavy cream to the skillet, stirring to combine. Cook for about 2 minutes, then stir in the grated Parmesan cheese and lemon juice. Allow the sauce to thicken slightly, which should take another 2-3 minutes.
  • Add the cooked pasta and fresh spinach to the skillet with the cream sauce, tossing gently to coat everything evenly. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
  • Gently fold the flaked salmon into the pasta mixture, being careful not to break it up too much. Season with additional salt and pepper to taste.
  • Divide the creamy Tuscan salmon pasta among plates. Garnish with fresh basil leaves before serving.

Notes

Reserve pasta water to adjust sauce consistency if needed.
Keyword creamy, Italian, pasta, salmon