Restaurant-fancy, weeknight-easy — this creamy Tuscan-style salmon pasta pairs buttery seared salmon with a sun-dried tomato garlic cream sauce that clings to every strand of pasta. Spinach, parmesan, and a whisper of Italian herbs make it taste like a little Italian getaway in a bowl.
Ingredients
For the Salmon
- 1½ lbs salmon fillet, cut into 4 portions
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Pasta & Sauce
- 12 oz fettuccine or penne
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, sliced
- 1½ cups heavy cream
- 3/4 cup Parmesan cheese, grated
- 2 cups fresh baby spinach
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil, for garnish
Instructions
- Cook the pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Season the salmon with Italian seasoning, garlic powder, salt, and pepper. Sear in olive oil over medium-high heat, 3–4 minutes per side, until golden and just cooked through. Set aside.
- In the same pan, melt the butter and sauté the garlic and sun-dried tomatoes for 1 minute.
- Pour in the heavy cream and simmer gently for 2 minutes. Stir in the Parmesan until the sauce turns smooth and creamy.
- Fold in the spinach and cook until just wilted. Add red pepper flakes if you like a little heat.
- Toss in the drained pasta, adding reserved pasta water a splash at a time until the sauce coats everything beautifully.
- Plate the pasta, top with the seared salmon, and garnish with fresh basil and extra Parmesan. Serve immediately.
Pro Tips
- Pat the salmon dry before searing — that is what gives you the golden crust.
- Keep the sauce at a gentle simmer, never a hard boil, so the cream stays silky.
- A squeeze of lemon over the salmon at the end brightens the whole dish.