Easy and Amazing Creamy Tuscan Salmon Pasta
This creamy Tuscan salmon pasta is fast and easy yet tastes like it took all day. Prepared with fresh pasta and pan-seared salmon and a Tuscan cream sauce made with butter, cherry or sun-dried tomatoes, garlic, pepper flakes, thyme, oregano, basil, a splash of white wine to deglaze, spinach (if desired), half and half, freshly grated parmesan, salt, and pepper. Believe it or not, this recipe takes less than 30 minutes from start to finish!
Equipment
- 2 Large Skillets I use a 10" cast-iron pan for the salmon and a large 12" Teflon skillet for the sauce
- 1 Sharp knife
- 1 Fishula or spatula
- 1 Wooden spoon
- 1 Large slotted spoon or colander
Ingredients
Pan-Seared Salmon
- 1 lb fresh salmon filet skin off
- 2 tbsp olive oil extra virgin
- 2 tbsp unsalted butter
- salt and pepper sprinkle on fish, both sides
Pasta
- 10 oz Fusilli pasta double zero Italian (no sugar or preservatives)
- 1 tbsp olive oil extra virgin
- 1 tsp salt
Creamy Tuscan Sauce
- 2 tbsp unsalted butter
- 4 oz. sun-dried tomatoes (or cherry tomatoes cut in 1/2) Jarred in oil – drain the oil, chop bite-size
- 5 cloves of garlic diced small
- 1/4 tsp pepper flakes (more if desired)
- salt and pepper to taste
- pinch thyme dried or fresh, chopped fine
- pinch oregano dried or fresh, chopped fine
- pinch basil dried or fresh, chopped fine
- 1/4 cup dry white wine Chardonnay or Pinot Grigio
- 1 cup baby spinach leaves (if desired) cleaned and de-stemmed, rough chop
- 1 1/4 cups half and half
- 1 cup fresh parmesan cheese grated fine
Instructions
Prep Work
- The filets should be skinless (not a deal-breaker). Salt, pepper, both sides (set aside - fillets should not be cold when added to skillet)
- Chop 4 cloves of garlic very fine and prep your spices - if using fresh herbs thyme, oregano, basil they should be chopped fine
- Start the water boiling for pasta when you are cooking the SalmonAdd a tsp of salt and a splash of olive oil to the water
Pan-Seared Salmon
- Heat the skillet with butter and olive oil on medium-high until the butter is melted. Add the salmon fillets—Approx. five minutes per side. Salmon is best flipped only once. (When you see the side of the fish turn white 1/2 way up, it's time to flip). Check the inside is not raw with a knife. Once cooked, set the fillet aside
- Using a fork, pull apart the Salmon into flaky chunks for the pasta
Pasta
- Drop pasta into boiling water, allow 12 minutes to cook, until al dente - soft but not mushy
Creamy Tuscan Sauce
- Meanwhile, in a separate pan, on medium-low heat add butter to the skillet, add the garlic and cook for 1 minute
- Add the sun-dried or cherry tomatoes - cook 1-2 minutes to release the flavor
- Add spices and salt and pepper
- Add white wine - stir, reduce slightly and deglaze the pan
- *If adding Spinach, do it now - and let it wilt down
- Add the half and half - let come to a gentle boil while stirring, then reduce the heat to simmer and let thicken for a couple of minutes
- Stir in the one cup finely grated parmesan cheese (more if desired)
- Keep stirring until the mixture thickens enough to coat the spatula
- Spoon the Salmon into the sauce gently, then spoon the drained pasta over the top and gently mix to coat - on very low heat
- Garnish with a sprig of thyme or basil and serve immediately!
Notes
RECIPE NOTE:
Can you have too much delicious sauce? No, you can't. This recipe makes enough sauce for four people, but don't change it if you make it for two people.
This sauce is also great with pan-seared chicken breasts or thighs - (chicken is ready when it reaches 165 degrees in the center).
*If your filets have skin on one side - either remove the skin gently by sliding a sharp knife where the skin meets the flesh or cook with the skin on (skin side down first) - you can easily remove the skin once cooked. PURCHASE NOTE: These are a few of my favorite things
Can you have too much delicious sauce? No, you can't. This recipe makes enough sauce for four people, but don't change it if you make it for two people.
This sauce is also great with pan-seared chicken breasts or thighs - (chicken is ready when it reaches 165 degrees in the center).
*If your filets have skin on one side - either remove the skin gently by sliding a sharp knife where the skin meets the flesh or cook with the skin on (skin side down first) - you can easily remove the skin once cooked. PURCHASE NOTE: These are a few of my favorite things
Nutrition
Calories: 586kcal
Tried this recipe?Let us know how it was!