Creamy Tuscan Salmon Penne
This Creamy Tuscan Salmon Penne blends flaky pan-seared salmon with penne pasta tossed in a creamy garlic Parmesan sauce, layered with spinach and sun-dried tomatoes. It’s a one-pan comfort dish inspired by classic Tuscan flavors — rich, hearty, and balanced with fresh greens and a bright touch of lemon.
Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Salmon:
2 salmon fillets (about 6 oz each), skinless
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp paprika (optional, for color)
For the Pasta and Sauce:
8 oz penne pasta
1 tbsp butter
3–4 cloves garlic, minced
½ tsp red pepper flakes
½ cup sun-dried tomatoes in oil, drained and chopped
2 cups fresh spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup reserved pasta water (as needed)
Juice of ½ lemon
Salt and black pepper, to taste
Fresh basil or parsley, for garnish
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook penne until al dente according to package instructions.
Reserve ½ cup of pasta water and drain the rest. Set aside.
2. Cook the Salmon:
Season salmon with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium heat.
Add salmon fillets and cook 4–5 minutes per side, until golden and cooked through.
Remove from pan and let rest. Once cooled slightly, flake into large chunks.
3. Make the Creamy Tuscan Sauce:
In the same skillet, reduce heat to medium. Add butter and garlic, and sauté until fragrant (about 30 seconds).
Add red pepper flakes (if using) and sun-dried tomatoes; cook for 1 minute.
Stir in spinach and cook until wilted.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and lemon juice. Mix until the cheese melts and the sauce thickens slightly. If too thick, add reserved pasta water a little at a time.
4. Combine Everything:
Add cooked penne and salmon chunks to the sauce.
Gently toss to coat everything in the creamy sauce.
Adjust salt and pepper to taste.
5. Serve:
Garnish with chopped basil or parsley. Serve warm with crusty bread or a green salad.
Notes & Tips:
Salmon Substitute: Canned salmon, shrimp, or chicken can be used.
Cheese Tip: Use freshly grated Parmesan for best texture and flavor.
Make it lighter: Use half-and-half or whole milk instead of heavy cream (sauce will be thinner).
Storage: Keeps in the fridge for 2–3 days. Reheat gently with a splash of water or cream.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, but for best texture, store the sauce and pasta separately, then combine and reheat before serving.
Q: Can I use frozen spinach?
A: Yes, thaw and squeeze out excess water before adding.
Q: How do I prevent the sauce from curdling?
A: Don’t boil the cream. Keep the heat at a gentle simmer when adding cream and cheese.
Nutritional Information
Calories: 580
Protein: 35g
Carbs: 45g
Fat: 30g
Fiber: 3g
Sugar: 4g