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Creamy Tuscan Salmon Pasta: Restaurant-Style Dinner in 30 Minutes

This creamy Tuscan salmon pasta combines tender, flaky salmon with a rich garlic sauce, spinach, and sun-dried tomatoes for a meal that feels indulgent yet comes together quickly enough for even the busiest weeknights. Imagine bringing the flavors of an Italian trattoria to your dinner table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz salmon fillets, skin removed
  • 8 oz fettuccine or penne pasta
  • 3 cloves garlic, minced
  • 1 cup fresh spinach
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Fresh basil for garnish

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. While pasta cooks, pat salmon dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another minute. Pour in heavy cream and bring to a gentle simmer.
  4. Reduce heat to low and stir in Parmesan cheese until melted. Add spinach and cook until wilted. Flake the cooked salmon into large chunks and gently fold into the sauce along with the cooked pasta. If sauce is too thick, add pasta water a tablespoon at a time until desired consistency is reached.
  5. Garnish with fresh basil and extra Parmesan cheese. Serve immediately while warm.

Notes

Choose fresh, skinless salmon fillets for easy preparation. Don't overcook the salmon - cook just until opaque and flaky. Use pasta water to create a silky, emulsified sauce that clings beautifully to the pasta.