Tuscan Salmon Pasta Recipe

Make Tuscan Salmon Pasta Recipe tonight: seared salmon, sun-dried tomato cream, and tender pasta in about 40 minutes.

Ingredients

• 4 skinless salmon fillets (about 1 1/4 lb / 570 g total), patted dry and cut into 4 even portions
• 1 1/2 teaspoons kosher salt, divided (use 1 teaspoon for the pasta water and 1/2 teaspoon for seasoning the salmon and sauce)
• 3/4 teaspoon freshly ground black pepper, divided
• 12 oz (340 g) short pasta such as penne, fusilli, or rigatoni
• 3 quarts (2.8 L) water, for boiling the pasta
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon smoked paprika (or sweet paprika), for seasoning the salmon
• 1/4 teaspoon garlic powder, for seasoning the salmon
• 4 large garlic cloves (about 16 g), finely minced
• 1/2 cup (85 g) sun-dried tomatoes packed in oil, drained and thinly sliced
• 1 tablespoon oil from the sun-dried tomato jar
• 1 tablespoon tomato paste
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1/4 cup (60 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc), optional
• 1/2 cup (120 ml) low-sodium chicken broth or vegetable broth
• 1 1/2 cups (360 ml) heavy cream, at room temperature
• 3/4 cup (75 g) finely grated Parmesan cheese, plus more to serve
• 4 cups (about 120 g) fresh baby spinach, loosely packed
• 1/2 cup (120 ml) reserved hot pasta cooking water (you may not need it all)
• 1 teaspoon finely grated lemon zest (from about 1/2 lemon)
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup (about 10 g) fresh basil leaves, thinly sliced (chiffonade)
• Extra-virgin olive oil, for drizzling on top (optional)
• Additional salt and freshly ground black pepper, to taste, for final seasoning

Instructions

Step 1: Bring and salt the pasta water

Bring 3 quarts (2.8 L) of water to a vigorous rolling boil, then stir in 1 teaspoon kosher salt so the water tastes faintly seasoned. While the water heats, have your pasta ready nearby so you can add it as soon as the boil is steady — this is the first time the starch and seasoning begin to shape the final sauce’s body.

Step 2: Dry and season the salmon

Pat the four salmon fillets very dry with paper towels and let them sit at room temperature briefly so they sear cleanly. Press a dry rub of 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder onto both sides of each fillet so the spices cling in a thin, even layer; set them on a shallow white rectangular plate to rest while you move to the pasta.

Step 3: Cook the pasta to just al dente

Add 12 oz (340 g) short pasta to the boiling water, stir to separate, and cook to just al dente (usually 9–11 minutes). Before draining, reserve 1/2 cup (120 ml) of the hot pasta cooking water; then drain the pasta and set it aside, still warm. This reserved water is your secret to loosening and emulsifying the creamy sauce later.

Step 4: Sear the salmon to a golden crust and rest

Heat a large 12-inch stainless or cast-iron skillet until hot, add 2 tablespoons extra-virgin olive oil, and place the presentation side of each fillet down, allowing a deeply golden, crisp crust to form undisturbed for 3–4 minutes. Flip, add 2 tablespoons unsalted butter, baste, and cook the second side until just opaque in the center. Transfer the fillets to a warm plate and loosely tent to rest — keep the skillet with its fond and butter; you will use it for the sauce.

Step 5: Build the Tuscan cream sauce in the same skillet

Return the warm skillet to medium heat, add 1 tablespoon oil from the sun-dried tomato jar, then quickly sauté 4 minced garlic cloves until fragrant. Stir in 1/2 cup thinly sliced sun-dried tomatoes, 1 tablespoon tomato paste and 1/4 teaspoon red pepper flakes; briefly toast the paste until it darkens and coats the tomatoes. Deglaze with 1/4 cup dry white wine (or skip and go straight to broth), scrape the brown bits into the liquid, then add 1/2 cup broth and reduce slightly. Lower the heat and slowly whisk in 1 1/2 cups room-temperature heavy cream, then finish the sauce with 3/4 cup finely grated Parmesan, seasoning, and a silky texture.

Step 6: Wilt spinach, fold in pasta, and adjust to glossy perfection

Stir 4 cups of baby spinach into the gentle cream sauce just until bright and wilted. Add the drained al dente pasta and toss gently over low heat so every piece is glossy and clings to the sauce; if the sauce tightens, add reserved pasta water a tablespoon at a time until the sauce loosens and emulsifies into a silky coating. Brighten with 1 teaspoon finely grated lemon zest and 2 tablespoons freshly squeezed lemon juice, taste, and adjust salt and pepper.

Step 7: Reunite salmon with pasta and finish for serving

Gently nestle the warm salmon fillets back into the skillet on top of the sauced pasta, spoon a little sauce over each fillet, and warm together for just a minute so the flavors marry without overcooking the fish. Remove from heat, scatter 1/4 cup thinly sliced fresh basil over everything, drizzle a little extra-virgin olive oil if desired, and serve portions into shallow warm bowls topped with extra grated Parmesan and freshly ground black pepper.

Notes

• Pat salmon very dry and let it come briefly to room temperature before searing.
• Reserve hot pasta water to loosen and emulsify the sauce as needed.
• Use oil-packed sun-dried tomatoes for extra flavor; save the oil for the sauce.
• If the sauce tightens, add warm pasta water a tablespoon at a time until glossy.
• Reheat gently on the stovetop with a splash of broth to preserve texture.