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Tuscan Salmon Pasta

Tuscan Salmon Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 730
Ingredients Method Notes

Ingredients
  

  • 8 oz penne pasta
  • 1 lb salmon fillet, cut into 4 portions
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • ½ cup sun-dried tomatoes, oil-packed, drained and thinly sliced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 3 cups fresh spinach
  • 1 tbsp fresh lemon juice
  • Salt, black pepper, red pepper flakes

Method
 

  1. Bring a large pot of salted water to a boil. Season salmon with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat and sear salmon 3-4 minutes per side; remove to a plate.
  2. Add remaining oil, shallot; cook 2 minutes. Stir in garlic, sun-dried tomatoes, and red pepper flakes; cook 30 seconds.
  3. Pour in heavy cream, bring to a simmer, then stir in Parmesan and lemon juice. Simmer 3-4 minutes until slightly thickened. Add spinach and cook 1-2 minutes until wilted.
  4. Cook pasta until al dente; drain, reserving ½ cup pasta water. Add pasta to skillet, flake salmon into pieces, and toss. Thin with pasta water as needed. Serve with extra Parmesan.

Notes

For a little extra heat, add a pinch more red pepper flakes. The sauce thickens as it cools, so add pasta water to loosen it when reheating. Leftovers keep well in the fridge for up to 3 days.