Description
A rich and creamy weeknight dinner featuring seared salmon fillets tossed in a sun-dried tomato and spinach sauce with pasta. It offers restaurant-quality flavor with minimal cleanup.
Ingredients
Scale
- 1.5 lbs salmon fillets
- Salt and black pepper
- 2 tablespoons butter (unsalted)
- 4–5 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped, packed in oil)
- 1 cup heavy cream
- ½ cup chicken broth (low-sodium)
- 1 teaspoon Italian seasoning
- ½ cup Parmesan cheese (freshly grated)
- 12 oz penne or fusilli pasta
- 4 cups fresh baby spinach
- 1 lemon (zested and juiced)
- 1 tablespoon olive oil (for searing)
Instructions
- Season salmon fillets generously with salt and pepper on both sides.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon for 3-4 minutes per side until cooked through but moist. Remove salmon and set aside.
- Reduce heat to medium. In the same skillet, melt butter. Add garlic and cook for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1 minute. Pour in heavy cream and chicken broth, scraping up browned bits from the bottom.
- Simmer sauce for 2-3 minutes until it thickens slightly.
- Stir in Parmesan cheese until melted. Add spinach and stir until wilted (about 1 minute). Adjust seasoning with salt, pepper, and lemon juice.
- Return salmon to the pan or flake into chunks. Add drained pasta to the skillet and toss to coat. Add reserved pasta water if needed to adjust consistency.
- Serve immediately topped with extra Parmesan, fresh basil, and a drizzle of olive oil.
Notes
Do not overcook the salmon; it continues to cook after removal from heat. Save pasta water to help the sauce cling to the pasta. Add cheese off heat to prevent graininess. Use fresh lemon juice and zest for best flavor. This dish does not freeze well due to the dairy sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate with salmon
- Calories: 650
- Sugar: 4
- Sodium: 450
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: salmon pasta, tuscan salmon, creamy pasta, weeknight dinner, one pan meal, easy seafood recipe, sun-dried tomato sauce