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Creamy Tuscan Butter Salmon Pasta

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A quick and easy creamy Tuscan butter salmon pasta with spinach, featuring tender salmon, a rich garlic butter sauce, and fresh spinach. Perfect for a comforting weeknight dinner ready in under 30 minutes.

Ingredients

Scale
  • 2 salmon fillets, skin-on, about 6 ounces (170 grams) each
  • 3 tablespoons unsalted butter (45 grams)
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped (50 grams)
  • 4 cups fresh spinach, roughly chopped (120 grams)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup freshly grated Parmesan cheese (50 grams)
  • 8 ounces fettuccine or linguine pasta (225 grams)
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (15 ml)

Instructions

  1. Cook the pasta: Bring 4 quarts (3.8 liters) of salted water to a boil. Add 8 ounces (225 grams) of fettuccine or linguine and cook according to package instructions (usually 10-12 minutes) until al dente. Reserve 1 cup (240 ml) pasta water and drain the rest. Set aside.
  2. Prepare the salmon: Pat dry two 6-ounce (170 grams) salmon fillets with paper towels. Season both sides with salt, pepper, and 1/2 teaspoon Italian seasoning. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  3. Sear the salmon: Place salmon skin-side down in the skillet. Cook undisturbed for about 4-5 minutes until the skin crisps and the salmon is halfway cooked. Carefully flip and cook another 3-4 minutes until just opaque but still moist in the center. Remove salmon from pan and tent with foil.
  4. Make the sauce: Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic to the skillet, sautéing for about 1 minute until fragrant. Stir in chopped sun-dried tomatoes and cook for another 1-2 minutes.
  5. Add cream and cheese: Pour in 1 cup heavy cream and bring to a gentle simmer. Add 1/2 cup grated Parmesan and 1/2 teaspoon Italian seasoning, stirring until the cheese melts and the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
  6. Incorporate spinach and pasta: Add 4 cups chopped fresh spinach to the sauce. Stir until wilted, about 2 minutes. Toss in the cooked pasta, adding reserved pasta water a little at a time if sauce feels too thick. Mix gently to coat evenly.
  7. Finish and serve: Flake salmon into large chunks and nestle into the pasta. Let everything warm through for a minute, then serve immediately with extra Parmesan on the side.

Notes

Use skin-on salmon for better texture and moisture. Start searing with olive oil then add butter to prevent burning. Use sun-dried tomatoes packed in oil for richer flavor or soak dry-packed in warm water. Reserve pasta water to adjust sauce consistency. Add spinach last to keep it fresh and vibrant. Rest salmon after cooking to keep it tender. For dairy-free, substitute heavy cream with coconut or cashew cream and Parmesan with nutritional yeast.

Nutrition

Keywords: salmon pasta, creamy Tuscan butter sauce, spinach pasta, easy dinner, weeknight meal, seafood pasta, fettuccine, linguine, sun-dried tomatoes

Find it online: https://magnetmeal.com/creamy-tuscan-butter-salmon-pasta-recipe-easy-perfect-dinner-with-spinach/