Creamy Tuscan Salmon Pasta with Sun-Dried Tomatoes
Ingredients
- 12 oz (340 g) pasta (fettuccine, penne, or your choice)
- 1 lb (450 g) salmon fillets, skin removed
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Juice of ½ lemon
- Fresh parsley, chopped, for garnish
Instructions
- Step 1: Cook pasta according to package directions, reserving ½ cup pasta water. Drain and set aside.
- Step 2: Season salmon with salt and pepper. Sear in olive oil until cooked through, 3–4 minutes per side. Remove and set aside.
- Step 3: In the same skillet, sauté garlic for 1 minute. Add cream, broth, Parmesan, sun-dried tomatoes, and Italian seasoning. Simmer 3–5 minutes.
- Step 4: Stir in spinach until wilted. Flake salmon into chunks and fold into sauce.
- Step 5: Add cooked pasta and toss to coat. Use reserved pasta water to adjust consistency.
- Step 6: Finish with lemon juice and garnish with parsley. Serve immediately.