Why You’ll Love This Recipe
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Rich and Creamy: Velvety sauce with fresh and savory ingredients.
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Healthy and Filling: Salmon provides omega-3s, spinach adds nutrients.
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Quick to Prepare: Ready in under 30 minutes.
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Restaurant Quality: Impress guests with minimal effort.
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Versatile: Easily customizable with your favorite pasta or veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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12 ounces pasta (penne, fettuccine, or your choice)
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1 tablespoon olive oil
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1 pound salmon fillets, skin removed and cut into chunks
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Salt and freshly ground black pepper, to taste
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3 cloves garlic, minced
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1 cup sun-dried tomatoes, chopped
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3 cups fresh spinach
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1 cup heavy cream
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½ cup grated Parmesan cheese
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1 teaspoon dried Italian seasoning
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¼ teaspoon red pepper flakes (optional)
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Fresh parsley for garnish
Directions
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Cook Pasta: Prepare pasta according to package instructions until al dente. Drain and set aside.
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Cook Salmon: Heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper. Add salmon pieces and cook until opaque and cooked through, about 3-4 minutes per side. Remove salmon and set aside.
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Sauté Garlic and Tomatoes: In the same skillet, add garlic and sun-dried tomatoes. Cook for 1-2 minutes until fragrant.
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Add Spinach and Cream: Stir in fresh spinach until wilted. Pour in heavy cream, add Italian seasoning and red pepper flakes. Simmer for 3-4 minutes until sauce thickens slightly.
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Add Cheese and Combine: Stir in Parmesan cheese until melted. Return salmon to the skillet and gently toss with sauce.
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Combine with Pasta: Add cooked pasta to the skillet and toss everything together until well coated.
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Serve: Garnish with fresh parsley and serve immediately.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Cream Cheese Addition: Add 2 oz cream cheese for extra richness.
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Vegetables: Include mushrooms, bell peppers, or zucchini.
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Spicy: Increase red pepper flakes or add fresh chili.
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Lemon Zest: Add lemon zest for a bright citrus flavor.
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Gluten-Free: Use gluten-free pasta.
Storage/Reheating
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Storage: Refrigerate leftovers in an airtight container for up to 2 days.
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Reheating: Reheat gently on the stove or microwave, adding a splash of cream or water if sauce thickens.
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Freezing: Not recommended due to cream-based sauce.
FAQs
Can I use frozen salmon?
Yes, thaw completely before cooking.
Can I substitute cream?
Use half-and-half or coconut milk for a lighter or dairy-free version.
How do I prevent pasta from sticking?
Toss with a little olive oil after draining.
Can I make this recipe ahead?
Prepare sauce and salmon separately; combine before serving.
What pasta works best?
Penne, fettuccine, or linguine work well.
Is this dish spicy?
Mild by default; adjust red pepper flakes to taste.
Can I add other herbs?
Fresh basil or oregano are great additions.
How do I keep salmon from breaking?
Gently toss and avoid stirring too vigorously.
Is this recipe kid-friendly?
Yes, mild and creamy flavors are widely enjoyed.
Can I use canned sun-dried tomatoes?
Yes, but drain excess oil before using.
Conclusion
Creamy Tuscan Salmon Pasta is a delicious, elegant, and quick meal that combines tender salmon with a luscious sauce full of sun-dried tomatoes and spinach. Perfect for weeknights or entertaining, this dish delivers Mediterranean-inspired flavors with ease and flai
Creamy Tuscan Salmon Pasta
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Yield: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Creamy Tuscan Salmon Pasta is a luxurious, creamy dish featuring tender salmon fillets in a rich sauce with sun-dried tomatoes, garlic, spinach, and Parmesan cheese, tossed with your favorite pasta. This quick and elegant Mediterranean-inspired meal is perfect for impressive weeknight dinners or entertaining guests.
Ingredients
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12 ounces pasta (penne, fettuccine, or choice)
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1 tablespoon olive oil
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1 pound salmon fillets, skin removed and cut into chunks
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Salt and freshly ground black pepper, to taste
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3 cloves garlic, minced
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1 cup sun-dried tomatoes, chopped
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3 cups fresh spinach
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1 cup heavy cream
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½ cup grated Parmesan cheese
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1 teaspoon dried Italian seasoning
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¼ teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
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Cook Pasta: Prepare pasta according to package instructions until al dente. Drain and set aside.
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Cook Salmon: Heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper. Cook salmon chunks for 3-4 minutes per side until opaque and cooked through. Remove and set aside.
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Sauté Garlic and Tomatoes: In the same skillet, add garlic and sun-dried tomatoes; cook 1-2 minutes until fragrant.
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Add Spinach and Cream: Stir in spinach until wilted. Pour in heavy cream, then add Italian seasoning and red pepper flakes. Simmer 3-4 minutes until sauce thickens slightly.
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Add Cheese and Combine: Stir in Parmesan until melted. Return salmon to skillet and gently toss with sauce.
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Combine with Pasta: Add cooked pasta and toss to coat evenly.
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Serve: Garnish with fresh parsley and serve immediately.
Notes
For extra richness, add 2 oz cream cheese when adding cream.Mix in vegetables like mushrooms, bell peppers, or zucchini for variety.Increase red pepper flakes or add fresh chili for more heat.Add lemon zest for bright citrus notes.Use gluten-free pasta if needed.
