Description
Creamy Tuscan Salmon Pasta
“Seared salmon chunks in a rich, creamy garlic sauce with sun-dried tomatoes and parmesan, served over tender penne pasta—this dish is pure comfort on a plate!”
Ingredients
For the Salmon:
2 salmon fillets, cut into chunks
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
For the Creamy Tuscan Sauce:
2 tbsp butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional for spice)
1/2 cup chicken or vegetable broth
1/2 tsp dried basil or 1 tbsp fresh basil
For the Pasta:
12 oz (340g) penne pasta
Water for boiling
1/2 tsp salt
For Garnish:
Fresh parsley, chopped
Extra Parmesan cheese
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.
Step 2: Sear the Salmon
Pat salmon chunks dry and season with salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a skillet over medium-high heat. Sear salmon for 3-4 minutes per side until golden. Remove and set aside.
Step 3: Make the Creamy Tuscan Sauce
In the same pan, melt butter and sauté garlic for 30 seconds.
Add sun-dried tomatoes and cook for 1 minute.
Pour in heavy cream and broth, then stir in Parmesan, salt, black pepper, red pepper flakes, and basil.
Simmer for 3-4 minutes until thick and creamy.
Step 4: Combine Everything
Add the cooked penne pasta to the creamy sauce and toss until fully coated.
Gently place the seared salmon back into the pan and coat with the sauce.
Step 5: Serve & Enjoy
Plate the creamy pasta and top with extra Parmesan and fresh parsley.
Serve hot and enjoy this rich, flavorful dish!
Pro Tip: Pair with a glass of white wine for the perfect Italian-inspired dinner!
Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, gather and prep all ingredients before heating any pans. Cut the salmon into uniform chunks and pat them thoroughly dry—this is key for a good sear. While your pasta water comes to a boil, season the salmon. After cooking the pasta, reserve 1/2 cup of the starchy water before draining; it can help adjust sauce consistency later. When searing salmon, ensure the skillet is hot before adding oil. Do not overcrowd the pan; cook in batches if necessary. After removing the salmon, proceed immediately to make the sauce in the same pan to capture all the flavorful bits.
Serving Suggestions
This rich pasta dish is a complete meal on its own, but it pairs beautifully with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For a wine pairing, a crisp Pinot Grigio or a buttery Chardonnay complements the flavors perfectly. To elevate the presentation, serve in a shallow bowl and garnish generously with fresh basil or parsley and a final sprinkle of Parmesan.
How-to Summary
In brief: Cook penne pasta al dente. Sear seasoned salmon chunks and set aside. In the same pan, create a creamy sauce with garlic, sun-dried tomatoes, cream, broth, and Parmesan. Simmer until thickened. Toss the cooked pasta in the sauce, then gently fold in the seared salmon. Garnish and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Fettuccine, rigatoni, or farfalle all work well. Choose a shape that holds the creamy sauce.
How can I make this dish less heavy? Substitute half the heavy cream with full-fat coconut milk or use whole milk thickened with a tablespoon of flour for a lighter, yet still creamy, sauce.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of broth or cream to revive the sauce. Avoid the microwave, which can overcook the salmon.
Can I use frozen salmon? Yes, but ensure it is fully thawed and patted extremely dry before seasoning and searing to prevent steaming.
How do I prevent the sauce from breaking? Keep the heat at a gentle simmer when adding the cheese. Avoid boiling the sauce after the dairy and cheese are incorporated.
Common Mistakes to Avoid
- Overcooking the salmon, which makes it dry. It will warm through again in the sauce.
- Adding cheese to a boiling sauce, which can cause it to clump or become grainy.
- Using pre-grated Parmesan from a canister, which often contains anti-caking agents that prevent smooth melting.
- Not salting the pasta water sufficiently, as this is the primary chance to season the pasta itself.
- Crowding the pan when searing the salmon, which steams the fish instead of creating a golden crust.
Conclusion
This Creamy Tuscan Salmon Pasta is a restaurant-quality dish that is surprisingly simple to master at home. The combination of perfectly seared salmon, a luxuriously creamy sauce, and hearty pasta creates a meal that is both impressive and comforting. By following the step-by-step guide and avoiding common pitfalls, you can consistently achieve a delicious result. It’s a versatile recipe perfect for a special weeknight dinner or for entertaining guests. Enjoy the process and the fantastic flavors of this Tuscan-inspired classic.