Creamy Garlic Tuscan Salmon Pasta (Printable Version)

# What You Need:

→ Seafood

01 - 4 salmon fillets (150 g / 5 oz each), skinless and pin bones removed
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Pasta

04 - 350 g (12 oz) fettuccine or linguine

→ Vegetables

05 - 100 g (3.5 oz) baby spinach
06 - 80 g (1/2 cup) sun-dried tomatoes, oil-packed, drained and sliced
07 - 1 small yellow onion, finely diced
08 - 5 cloves garlic, minced

→ Sauce

09 - 2 tablespoons olive oil (plus extra for drizzling)
10 - 2 tablespoons unsalted butter
11 - 250 ml (1 cup) heavy cream
12 - 60 ml (1/4 cup) dry white wine (optional)
13 - 60 g (1/2 cup) grated Parmesan cheese
14 - 1 teaspoon Italian seasoning
15 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

16 - Fresh basil leaves, torn
17 - Extra grated Parmesan

# Steps to Follow:

01 - Season the salmon fillets with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 3–4 minutes per side, or until golden and just cooked through. Remove salmon to a plate and cover loosely with foil.
03 - Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
04 - In the same skillet, lower the heat to medium. Add 1 tablespoon olive oil and the butter. Sauté the onion until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes and cook for 2 minutes. Deglaze with white wine (if using) and simmer until reduced by half.
06 - Pour in the heavy cream and add Italian seasoning and red pepper flakes. Simmer gently for 3–4 minutes, stirring, until slightly thickened.
07 - Add Parmesan cheese and stir until melted and smooth. Fold in spinach and cook until just wilted.
08 - Flake salmon into large chunks and return to the skillet. Add drained pasta and toss gently to coat, adding reserved pasta water as needed for a silky sauce.
09 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Additional Notes:

01 - For a lighter version, substitute half-and-half for heavy cream.
02 - Try using arugula instead of spinach for a peppery twist.
03 - Pairs beautifully with a chilled Pinot Grigio or Sauvignon Blanc.
04 - For gluten-free, use gluten-free pasta.

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