One-Pan Creamy Tuscan Salmon Pasta

Rich and indulgent Tuscan salmon pasta made in one pan. Perfectly seared golden salmon fillets nestled in a velvety sun-dried tomato and spinach cream sauce.

Ingredients

• 500 g salmon block
• to taste black pepper
• to taste salt
• 250 g short pasta
• 2 tbsp cooking oil
• 3 cloves garlic, minced
• 1/2 onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup sun-dried tomatoes
• 1/2 cup water
• 1 tsp chili powder
• 3/4 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 2 cups fresh spinach leaves

Instructions

1. 1Prep and Season Salmon

   

   Cut the block of salmon into equal pieces on a metal cutting board. Sprinkle black pepper evenly over the fish and rub it in to ensure a well-seasoned crust.

   Tip: Pat the salmon dry with a paper towel before adding pepper to help the seasoning adhere better.
2. 2Boil the Pasta

   

   Drop the pasta into a pot of salted boiling water. Cook for about 7 minutes until al dente, then remove from heat and set aside.

   Tip: Make sure the water is well-salted so the pasta absorbs flavor from the inside out while boiling.
3. 3Pan-Fry the Salmon

   

   Place the seasoned salmon pieces into a hot skillet with oil. Pan-fry until golden brown on both sides, then carefully remove them from the pan and set aside.

   Tip: Do not overcrowd the pan to ensure an even, crispy golden crust forms on the salmon.
4. 4Sauté Aromatics

   

   Using the same pan without washing it, add minced garlic and diced onions. Sauté over medium heat using a wooden spatula until fragrant and translucent.

   Tip: Keeping the fond from the salmon in the pan adds incredible depth of flavor to the sautéed aromatics.
5. 5Add Cherry Tomatoes

   

   Toss halved cherry tomatoes into the pan with the sautéed onions and garlic. Stir-fry them together until the tomatoes begin to soften and release their juices.

   Tip: Press down gently on the cherry tomatoes with your spatula to speed up the release of their natural juices.
6. 6Add Sun-Dried Tomatoes

   

   Using tongs, add a few sun-dried tomatoes into the pan along with the cherry tomatoes and onions, stirring well to combine.

   Tip: Chop the sun-dried tomatoes slightly if they are too large so they distribute evenly throughout the sauce.
7. 7Add Water to Pan

   

   Pour water into the skillet directly over the sautéed onions, cherry tomatoes, and sun-dried tomatoes, then bring the mixture to a gentle simmer to deglaze the pan and begin building the sauce base.

   Tip: Keep the heat at medium-high so the water comes to a simmer quickly without burning the tomatoes.
8. 8Season with Chili Powder

   

   Sprinkle chili powder evenly across the simmering tomato and vegetable mixture in the pan to build the sauces flavor base.

   Tip: Distribute the chili powder evenly to prevent clumping in the liquid.
9. 9Pour in Heavy Cream

   

   Pour heavy cream directly into the simmering pan with the tomato base, blending it into the liquid to create a rich and creamy sauce.

   Tip: Pour in a steady stream while stirring gently to incorporate the cream smoothly.
10. 10Add Parmesan and Pepper

    

    Add freshly grated parmesan cheese and black pepper into the creamy sauce, stirring thoroughly with a wooden spatula until fully melted and incorporated.

    Tip: Stir continuously while adding the cheese to ensure a smooth, velvety sauce texture.
11. 11Combine Pasta, Spinach, and Salmon

    

    Add the pre-cooked pasta, fresh spinach leaves, and seared salmon fillets into the pan with the creamy sauce, mixing everything together until well combined.

    Tip: Fold the ingredients in gently so the salmon fillets stay intact while absorbing the sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions