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Creamy Tuscan Salmon Pasta - Restaurant Style One Pan Dinner

This creamy Tuscan salmon pasta brings elegant Italian restaurant cooking to your weeknight table with perfectly cooked salmon fillets in a luxurious garlic sauce featuring sun-dried tomatoes and fresh spinach. Everything comes together in just one pan for easy cleanup while delivering maximum flavor, creating a comforting yet sophisticated meal that's ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 salmon fillets (6 oz each), skin removed
  • 8 oz fettuccine or your favorite pasta
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil for garnish

Method
 

Instructions
  1. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Pat salmon fillets dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until golden and cooked through. Remove salmon from pan and set aside.
  3. In the same skillet, add onion and cook until softened (about 3 minutes). Add garlic and cook for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for another minute.
  4. Reduce heat to medium and pour in heavy cream. Add spinach and cook until wilted. Stir in Parmesan cheese until melted and sauce thickens. Add cooked pasta and reserved pasta water to thin sauce as needed.
  5. Return salmon fillets to the skillet, nestling them into the pasta. Garnish with fresh basil and additional Parmesan. Serve immediately while hot.

Notes

Don't overcook the salmon - it continues cooking after removal from heat. Use starchy pasta water for silky, restaurant-quality sauce. Fresh garlic provides best flavor. Can substitute half-and-half for heavy cream for lighter version.