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Creamy Tuscan Salmon and Pasta

Looking for a delicious and healthy meal that you can make in less than 30 minutes? Look no further than this creamy Tuscan salmon and pasta dish! This recipe is perfect for those who want a light and nutritious meal that is also quick and easy. With the addition of fresh tomatoes and spinach, this pasta dish is packed with flavor and plenty of nutrients. So, whether you’re in a rush or simply looking for a healthier alternative to your usual pasta dishes, this creamy Tuscan salmon and pasta is sure to be a winner!

My husband and I LOVE salmon–but we don’t eat it very often at our house. Our toddlers are about as picky as they come, so anything that is even slightly fishy ends up on the floor. I was hesitant to make this dish for them, so I prepared something separate for my kids that I know they’d love. Just imagine my surprise when my daughter climbed onto my lap and started eating MY salmon pasta off my plate! I was shocked. And wishing I had dished up more.

It’s safe to say that this dish received top marks from my toughest food critics–my kids! The subtle flavors of garlic, fresh tomatoes, onions, and a variety of delicious spices come together to perfectly complement the salmon. Surprisingly, the salmon doesn’t even have a fishy taste, thanks to the balanced blend of flavors. Additionally, the parmesan cheese and half-and-half adds a creamy smoothness to the dish without overwhelming it with heaviness.

Creamy Tuscan Salmon and Pasta

5 from 1 vote
Recipe by Maddie Saxey
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

562

kcal

Ingredients

  • 1 Tbsp 1 olive oil

  • 4 4 salmon filets

  • 1/2 cup 1/2 yellow onion, diced

  • 1 pint 1 cherry tomatoes

  • 2 cup 2 spinach

  • 3 tsp 3 minced garlic

  • 2 Tbsp 2 butter

  • 1 cup 1 vegetable broth

  • 1 cup 1 half-and-half (or heavy cream)

  • 1 tsp 1 dried basil

  • 1 tsp 1 dried parsley

  • 1/2 tsp 1/2 fine sea salt

  • 1/2 tsp 1/2 crushed red pepper flakes

  • 2 tsp 2 fresh lemon juice

  • 2/3 cup 2/3 grated parmesan cheese (plus extra for serving)

  • 8 oz 8 fettuccine noodles, cooked according to instructions on box

  • salt and pepper for seasoning

Directions

  • Pat salmon filets dry with a paper towel and season each side of the filets with salt and pepper. Heat olive oil in a large frying pan on medium heat. Once hot, sear each side of the salmon until golden. Move salmon to a plate and cover to keep warm.
  • In the same frying pan, melt the butter and saute the diced onion until the onion is translucent, about 2-3 minutes. Add garlic, and allow to cook for about a minute.
  • Add vegetable broth and cherry tomatoes to the pan and allow the tomatoes to cook until they start to wrinkle (about 2-3 minutes). Gently smash the tomatoes with a spatula and cook for another 2-3 minutes, stirring occasionally.
  • Add half-and-half, basil, parsley, salt, crushed red pepper flakes, lemon juice, and stir well. Bring to a low simmer, then add spinach, parmesan cheese, and salmon. Cook for 2-3 minutes, or until salmon has reached 135° F.
  • Serve on top of pasta, add some extra parmesan cheese and enjoy!

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