Creamy Tuscan Salmon Pasta

Creamy Tuscan Salmon Pasta ingredients

• 12 oz linguine or fettuccine
• 1 tbsp olive oil
• 1 tsp salt
• 1.5 lbs salmon fillets (skin on or off)
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp smoked paprika
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 0.5 cup sun-dried tomatoes, packed in oil, drained and chopped
• 0.5 cup chicken broth
• 1.5 cups heavy cream
• 5 oz fresh spinach
• 0.5 cup freshly grated Parmesan cheese
• 0.25 tsp red pepper flakes (optional)
• 2 tbsp fresh basil or parsley, chopped (for garnish)

How to make Creamy Tuscan Salmon Pasta

1. Bring a large pot of salted water to a rolling boil over high heat. Add 1 tablespoon of olive oil to the water, then add the 12 ounces of linguine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the pasta water before draining thoroughly.
2. While the pasta cooks, pat the 1.5 lbs salmon fillets dry with paper towels to ensure a crispy skin. In a small bowl, combine 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, and 0.5 teaspoon smoked paprika. Season both sides of the salmon generously with this mixture.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once shimmering, place the salmon fillets skin-side down in the skillet. Sear for 4-5 minutes until the skin is crispy and golden brown.
4. Flip the salmon carefully and sear for another 2-3 minutes on the flesh side. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 5-8 minutes, or until the internal temperature reaches 145°F (63°C) at its thickest part.
5. Remove the salmon from the oven and transfer to a plate. Tent loosely with foil and let it rest for 5 minutes; this allows the juices to redistribute and keeps the salmon moist. Flake the salmon into large pieces with a fork when ready to combine with pasta.
6. Return the same skillet (no need to clean it) to medium heat. Add 2 tablespoons of unsalted butter and let it melt. Add 4 cloves of minced garlic and 0.5 cup of chopped sun-dried tomatoes; sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
7. Pour in 0.5 cup of chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in 1.5 cups of heavy cream and 0.25 teaspoon of red pepper flakes (if using); bring the sauce to a gentle simmer, then reduce heat to low.
8. Add 5 ounces of fresh spinach to the simmering sauce, stirring until it wilts completely, which usually takes 2-3 minutes. Stir in 0.5 cup of freshly grated Parmesan cheese until melted and the sauce is smooth and creamy.
9. Add the drained linguine to the skillet with the Tuscan cream sauce. Toss gently to coat the pasta thoroughly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
10. Gently fold in the flaked salmon pieces. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with 2 tablespoons of fresh chopped basil or parsley.

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