Creamy Tuscan-Style Salmon Pasta

Restaurant-fancy, weeknight-easy — this creamy Tuscan-style salmon pasta pairs buttery seared salmon with a sun-dried tomato garlic cream sauce that clings to every strand of pasta. Spinach, parmesan, and a whisper of Italian herbs make it taste like a little Italian getaway in a bowl.

Ingredients

For the Salmon

• 1½ lbs salmon fillet, cut into 4 portions
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For the Pasta & Sauce

• 12 oz fettuccine or penne
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, sliced
• 1½ cups heavy cream
• 3/4 cup Parmesan cheese, grated
• 2 cups fresh baby spinach
• 1/2 teaspoon red pepper flakes (optional)
• Fresh basil, for garnish

Instructions

• Cook the pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
• Season the salmon with Italian seasoning, garlic powder, salt, and pepper. Sear in olive oil over medium-high heat, 3–4 minutes per side, until golden and just cooked through. Set aside.
• In the same pan, melt the butter and sauté the garlic and sun-dried tomatoes for 1 minute.
• Pour in the heavy cream and simmer gently for 2 minutes. Stir in the Parmesan until the sauce turns smooth and creamy.
• Fold in the spinach and cook until just wilted. Add red pepper flakes if you like a little heat.
• Toss in the drained pasta, adding reserved pasta water a splash at a time until the sauce coats everything beautifully.
• Plate the pasta, top with the seared salmon, and garnish with fresh basil and extra Parmesan. Serve immediately.

Pro Tips

• Pat the salmon dry before searing — that is what gives you the golden crust.
• Keep the sauce at a gentle simmer, never a hard boil, so the cream stays silky.
• A squeeze of lemon over the salmon at the end brightens the whole dish.