Ingredients
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2 salmon fillets (6–8 oz each)
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Salt and pepper, to taste
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2 tablespoons olive oil
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8 oz (225g) pasta (fettuccine, linguine, or penne)
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3 tablespoons unsalted butter
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3 cloves garlic, minced
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½ cup sun-dried tomatoes, chopped
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2 cups fresh spinach
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1 cup heavy cream
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½ cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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1 tablespoon fresh parsley, chopped (for garnish)
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Lemon wedges (optional, for serving)
Instructions
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Cook Pasta:
Cook pasta according to package instructions. Drain and set aside. -
Cook Salmon:
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Season salmon with salt and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Sear salmon fillets skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until cooked through. Remove salmon from skillet and set aside.
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Prepare Tuscan Butter Sauce:
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In the same skillet, melt butter over medium heat.
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Add garlic and sauté for 1 minute until fragrant.
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Stir in sun-dried tomatoes and spinach, cooking until spinach wilts.
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Add heavy cream, Parmesan cheese, and Italian seasoning. Simmer 3–4 minutes until sauce thickens.
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Combine with Pasta:
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Add cooked pasta to the sauce, tossing to coat evenly.
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Flake salmon into large pieces and gently mix into the pasta, or serve on top.
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Serve:
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Garnish with chopped parsley and serve with lemon wedges if desired.
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Notes
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For a lighter version, use half-and-half instead of heavy cream.
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Add cherry tomatoes or mushrooms for extra flavor and color.
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Leftovers can be stored in the fridge for up to 2 days but are best eaten fresh.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 600