Name: Creamy Tuscan Salmon Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 salmon fillets (about 6 oz each); Salt and pepper to taste; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/4 cup sun-dried tomatoes (packed in oil), chopped; 1 cup cherry tomatoes, halved; 2 cups baby spinach; 1/2 cup low-sodium chicken broth; 3/4 cup unsweetened almond milk (or regular milk); 1 tablespoon cornstarch (optional, for thickening); 1/4 cup grated Parmesan cheese (optional); 8 oz whole wheat or gluten-free pasta; Fresh basil, for garnish

This Creamy Tuscan Salmon Pasta is a rich and satisfying dish that brings together perfectly seared salmon fillets with a velvety sauce bursting with the Mediterranean flavors of sun-dried tomatoes, garlic, spinach, and cherry tomatoes. Paired with your favorite pasta, it’s the kind of meal I turn to when I want something that feels indulgent yet still light and nourishing. Whether I’m cooking for family or hosting friends, this is one of those reliable recipes that always gets rave reviews.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 salmon fillets (about 6 oz each)

Salt and pepper to taste

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup sun-dried tomatoes (packed in oil), chopped

1 cup cherry tomatoes, halved

2 cups baby spinach

1/2 cup low-sodium chicken broth

3/4 cup unsweetened almond milk (or regular milk)

1 tablespoon cornstarch (optional, for thickening)

1/4 cup grated Parmesan cheese (optional)

8 oz whole wheat or gluten-free pasta

Fresh basil, for garnish

Directions

I start by cooking the pasta according to the package instructions. Once it’s al dente, I drain it and set it aside.

Then I season the salmon fillets with salt and pepper.

In a large skillet, I heat 1 tablespoon of olive oil over medium heat and sear the salmon skin-side down. I cook each side for about 4 minutes or until it’s golden and cooked through. I set it aside on a plate once done.

Using the same skillet, I add the remaining tablespoon of olive oil and sauté the minced garlic for about a minute.

I stir in the sun-dried tomatoes and cherry tomatoes, letting them cook down for 2 to 3 minutes to intensify their flavor.

Next, I toss in the baby spinach and cook until it wilts.

I pour in the chicken broth and almond milk, giving everything a good stir before bringing it to a gentle simmer.

For a thicker sauce, I mix cornstarch with a tablespoon of water and add it to the skillet at this point.

If I’m using Parmesan, I stir it in now, then return the cooked salmon to the pan. I let it all simmer together for another 2 to 3 minutes.

Finally, I add the cooked pasta and toss everything to coat evenly in the sauce. I serve it hot, topped with fresh basil.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories per serving: Approximately 480 kcal

Variations

I sometimes swap the salmon for shrimp or chicken if I’m in the mood for a different protein.

When I want a dairy-free version, I skip the Parmesan or use a plant-based alternative.

For extra richness, I use half-and-half or full-fat milk instead of almond milk.

I like to add mushrooms or roasted red peppers to give it even more depth and color.

To make it low-carb, I substitute the pasta with zucchini noodles or spaghetti squash.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. For reheating, I use a skillet over low heat with a splash of broth or almond milk to loosen the sauce. I avoid microwaving the salmon if I can—it tends to dry out the fish. If I do use a microwave, I cover the dish and reheat it in short intervals.

FAQs

How do I know when the salmon is cooked through?

I look for the salmon to flake easily with a fork and turn opaque in the center. A good rule of thumb is about 4 minutes per side, depending on thickness.

Can I use frozen salmon for this recipe?

Yes, I often use frozen salmon fillets. I just make sure they’re fully thawed and patted dry before cooking for the best sear.

What kind of pasta works best with this?

I like whole wheat penne or gluten-free fettuccine, but any pasta that holds sauce well will work. Even spaghetti or short pasta like rotini does a great job.

Can I make this dish ahead of time?

I prefer making it fresh, but I’ve made the sauce in advance and just cooked the pasta and salmon right before serving. It reheats well if stored properly.

Is there a vegan version of this recipe?

While the salmon is the main protein, I’ve made a plant-based version using chickpeas or tofu and skipping the cheese. The sauce with sun-dried tomatoes and spinach still delivers great flavor.

Conclusion

This Creamy Tuscan Salmon Pasta is one of those go-to recipes I rely on when I want something comforting, nutritious, and easy to make. It’s versatile, packed with vibrant flavors, and feels like something I’d order at a restaurant—only better because I get to enjoy it in the comfort of my own home. Whether I’m cooking for a busy weeknight or hosting guests, this dish always hits the spot.

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