Tuscan Salmon Pasta

A Family-Friendly Feast You’ll Fall in Love With

If you’re looking for a dish that’s creamy, flavorful, and perfect for the whole family, look no further than this Tuscan Salmon Pasta. This recipe has become a staple in my kitchen, and for good reason—it’s rich, comforting, and packed with wholesome ingredients that everyone loves. The combination of tender, flaky salmon, a creamy garlic and spinach sauce, and al dente pasta is simply irresistible. Plus, it’s easy enough to whip up on a busy weeknight but fancy enough to serve at a dinner party. Trust me, once you try this dish, it’ll earn a permanent spot in your recipe rotation!

Tuscan Salmon Pasta

Ingredients

• 2 lbs salmon filets

• garlic powder

• onion powder

• smoked paprika

• garlic and herb seasoning (plus extra for sauce)

• 2 tbsp avocado oil (or any neutral oil)

• ½ onion, diced

• 3 tbsp butter

• 1 tbsp minced garlic

• 2 tbsp tomato paste

• ¼ cup sundried tomatoes (optional, but highly recommended!)

• 10-12 oz baby spinach

• ½ cup white wine

• 2 cups heavy cream

• 6 oz shredded parmesan cheese

• Italian seasoning

• crushed red pepper (adjust to taste)

• ½ cup pasta water (reserved from cooking pasta)

• 1 lb fettuccine pasta (or pasta of your choice)

• Salt and black pepper, to taste

Directions

1. Prep the Salmon: Rinse the salmon filets under cold water and pat them dry with paper towels. Season both sides liberally with garlic powder, onion powder, smoked paprika, and garlic and herb seasoning.

2. Sear the Salmon: Heat a large skillet over medium-high heat and add the avocado oil. Once the oil is hot, carefully place the salmon filets in the pan. Sear for 3-4 minutes on each side until golden brown. Remove the salmon from the pan and transfer it to a baking sheet. Preheat your oven to 350°F (175°C) and bake the salmon for 15-20 minutes, or until it’s cooked through and flakes easily with a fork.

3. Cook the Pasta: While the salmon is baking, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente or desired doneness. Reserve ½ cup of the pasta water before draining.

4. Make the Sauce: In the same skillet used for the salmon, add the diced onion and butter. Sauté over medium heat until the onion is translucent, about 3-4 minutes. Add the minced garlic, tomato paste, and sundried tomatoes (if using), and stir for 1-2 minutes until fragrant.

5. Add Spinach: Toss in the baby spinach and let it cook down, stirring occasionally, until wilted.

6. Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in the Italian seasoning, crushed red pepper, and a pinch of black pepper.

7. Create the Cream Sauce: Reduce the heat to medium-low and pour in the heavy cream. Stir until well combined and let the sauce simmer gently for 2-3 minutes. Add the shredded parmesan cheese and reserved pasta water, stirring until the cheese is melted and the sauce is smooth. Taste and adjust seasoning if needed.

8. Combine Salmon and Sauce: Once the salmon is done baking, gently flake it into large chunks and add it to the sauce, stirring carefully to coat the salmon without breaking it up too much.

9. Serve: Plate the cooked fettuccine and top it with a generous helping of the creamy Tuscan salmon sauce. Garnish with extra parmesan cheese and a sprinkle of crushed red pepper if desired.

This Tuscan Salmon Pasta is a true crowd-pleaser—creamy, savory, and oh-so-satisfying. It’s a dish that brings everyone to the table, from picky eaters to foodies. I hope you love it as much as my family does! Enjoy!