Description

This Creamy Tuscan Salmon Pasta is a rich, Mediterranean-inspired dish featuring perfectly seared salmon in a velvety sauce made with sun-dried tomatoes, garlic, spinach, and cherry tomatoes. It’s a satisfying yet light meal that’s versatile and easy to prepare.

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

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Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
Season the salmon fillets with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the salmon skin-side down, cooking each side for about 4 minutes or until golden and cooked through. Set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 1 minute.
Add the sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes until softened.
Stir in the baby spinach and cook until wilted.
Pour in the chicken broth and almond milk. Stir and bring to a gentle simmer.
If using, mix the cornstarch with a tablespoon of water and stir into the sauce to thicken.
Add the Parmesan cheese if using, and return the salmon to the skillet. Simmer everything together for 2–3 minutes.
Add the cooked pasta and toss to coat in the sauce.
Serve hot, garnished with fresh basil.

Notes

Use plant-based milk and omit Parmesan for a dairy-free version.

Swap salmon with shrimp or chicken as alternative proteins.

Zucchini noodles or spaghetti squash can be used for a low-carb version.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet with a splash of broth or almond milk to retain moisture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 5g
Sodium: 420mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 35g
Cholesterol: 65mg