Get ready to discover your new favorite weeknight meal: this incredible Tuscan salmon pasta. It’s a beautifully balanced dish where perfectly seared salmon meets a luscious cream sauce filled with vibrant cherry tomatoes and fresh herbs. Inspired by the sun-drenched flavors of Italy, this recipe is surprisingly quick and simple to make. In just 30 minutes, you can serve a healthy, family-friendly dinner that tastes like it came from a gourmet restaurant. It’s pure comfort in a bowl, designed for busy evenings.
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Why You’ll Love This Tuscan Salmon Pasta
There are so many reasons this creamy salmon pasta dish will earn a permanent spot in your recipe collection. It’s designed to deliver maximum flavor with minimal effort, making it a true kitchen hero on busy nights. Here’s exactly why you’ll fall in love:
- A 30-Minute Wonder: From start to finish, this entire meal is on the table in under 30 minutes, perfect for weeknight schedules.
- Rich, Balanced Flavors: The sauce is a dreamy combination of savory Parmesan, bright tomatoes, and vegetable broth, creating a truly memorable taste.
- Healthy and Satisfying: Salmon provides a fantastic source of protein and heart-healthy omega-3 fatty acids, making this a meal you can feel good about. According to the American Heart Association, eating fish rich in omega-3 fatty acids can help reduce the risk of cardiovascular disease.
- Wonderfully Versatile: You can easily customize this recipe with different vegetables, herbs, or even protein to suit your family’s preferences.
Ingredients for Tuscan Salmon Pasta
Gathering your ingredients is the first step to creating this stunning Tuscan salmon pasta. Using fresh, high-quality components will make all the difference in the final flavor. For this delightful salmon pasta recipe, here’s what you’ll need:
- 500 g penne pasta
- 280 g skinless salmon fillets
- 1 tbsp sweet paprika
- 1/2 tbsp garlic powder
- 50 g butter
- 4 shallots, finely sliced
- 2 garlic cloves, crushed
- 200 g cherry tomatoes, halved
- 1/2 cup vegetable broth + 1 teaspoon lemon juice
- 1 cup heavy cream
- 50 g Parmesan cheese, freshly grated
- 30 g fresh parsley, finely chopped
- 30 g fresh dill, finely chopped
- 1/2 lemon
- Sea salt and freshly cracked black pepper, to taste
- Reserved pasta water (about 1/2 cup)
Notes & Substitutions
- Salmon: Use fresh or fully thawed skinless fillets for the best texture and easy flaking.
- Pasta: Penne is ideal, but fettuccine, linguine, or rigatoni also work beautifully.
- Cream: For the richest sauce, use heavy cream. Half-and-half is a great lighter alternative.
- Herbs: Fresh parsley and dill are a classic pair. Feel free to use fresh basil or oregano if you prefer.
- Parmesan: Grating your own Parmesan ensures a smooth, creamy sauce without the graininess from pre-shredded varieties.
- Aromatics: Shallots add a mild sweetness, but a small yellow onion can be used in their place.
Equipment for Tuscan Salmon Pasta
You don’t need any specialized tools for this easy recipe, just your everyday kitchen essentials. Preparing your station before you start cooking will help everything flow smoothly.
- Large pot for boiling pasta
- Large, heavy-bottomed skillet or frypan
- Sharp knife and cutting board
- Measuring cups and spoons
How to Make Tuscan Salmon Pasta
Creating this restaurant-quality Tuscan salmon pasta recipe at home is surprisingly simple. Follow these steps for a flawless finish. Have all your ingredients prepped and ready to go, as the sauce comes together very quickly!
- Cook Pasta: Bring a large pot of heavily salted water to a roaring boil. Cook the penne pasta until al dente, following the package instructions. Before draining, carefully reserve 1/2 cup of the starchy pasta water. This liquid gold is essential for the sauce! Drain the pasta and set it aside.
- Season Salmon: While the pasta cooks, turn your attention to the salmon. Pat the fillets completely dry with paper towels for a perfect sear. Season all sides liberally with sweet paprika, garlic powder, sea salt, and fresh black pepper.
- Sear Salmon: Heat olive oil in a large skillet over medium-high heat. Place the seasoned salmon in the hot pan and cook for 4 minutes per side for a medium-rare center. If you prefer it more cooked, reduce the heat and add 2 more minutes per side. Remove the beautifully seared salmon from the pan and set it aside on a plate.
- Sauté Aromatics: Reduce the heat to medium and melt the butter in the same pan. Add the sliced shallots and crushed garlic, cooking for 4 minutes until they become soft and wonderfully fragrant.
- Build Flavor: Add the halved cherry tomatoes and cook for 2 minutes until they soften slightly. Pour in the vegetable broth with a splash of lemon juice to deglaze the pan, scraping up any delicious browned bits from the bottom. Let the mixture simmer and reduce by about 80%.
- Create Cream Sauce: Stir in the heavy cream. Bring the sauce to a gentle simmer and let it cook for a minute to slightly thicken into a luscious base.
- Combine Salmon & Sauce: Gently flake the cooked salmon into generous, bite-sized pieces and stir them carefully into the cream sauce.
- Unite Pasta & Sauce: Turn the heat to low. Add the drained pasta, grated Parmesan, and a splash of your reserved pasta water to the skillet. Toss everything continuously until the cheese melts and the sauce becomes silky, coating every noodle. Add more pasta water as needed to reach your perfect consistency.
- Finish & Serve: Stir in the chopped parsley, dill, and a big squeeze of lemon juice to brighten the flavors. Serve your amazing salmon tuscan pasta dish immediately, topped with extra Parmesan and a final crack of pepper.
Pro Tips & Troubleshooting
Here are a few tips to make sure your creamy Tuscan salmon pasta turns out perfectly every time.
- Don’t Overcook the Salmon: Remember, the salmon continues to cook slightly when added back to the hot sauce. Keep it moist and flaky for the best result.
- Pasta Water is Gold: This starchy water helps the sauce emulsify and cling wonderfully to the pasta. Don’t ever skip it!
- Taste and Adjust: Season the dish at each stage. A final taste test before serving allows you to adjust salt, pepper, or lemon juice.
- Avoid Pre-Shredded Cheese: Freshly grated Parmesan melts smoothly into the sauce, while pre-shredded varieties can make it grainy.
Serving Suggestions & Variations
This Tuscan salmon pasta recipe is a complete meal in itself, but it pairs wonderfully with a few simple sides. Serve it with crusty garlic bread to soak up every last bit of the sauce, or a simple green salad with a light, zesty vinaigrette.
Salmon Tuscan Pasta Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.
Tuscan Salmon Pasta Recipe Variations
- Add Greens: Stir in a few handfuls of fresh baby spinach or kale when you add the pasta.
- More Veggies: Add sun-dried tomatoes or roasted red peppers for extra flavor.
- Spicy Kick: Sprinkle in a pinch of red pepper flakes with the garlic.
Nutrition
This healthy salmon tuscan pasta offers a wonderful balance of nutrients. Salmon is an excellent source of protein and heart-healthy omega-3 fatty acids. The tomatoes provide vitamins A and C, while fresh herbs add a boost of antioxidants. This dish is both wonderfully indulgent and nourishing.
Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients and brands used. This information is for general guidance only and should not be considered a substitute for professional medical advice.
| Nutrient | Amount per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 35 g |
| Carbohydrates | 60 g |
| Fat | 30 g |
| Saturated Fat | 15 g |
| Sodium | 450 mg |
Frequently Asked Questions About Tuscan Salmon Pasta
Can I use frozen salmon for this recipe?
Yes, you can. Just be sure to thaw the salmon completely in the refrigerator and pat it very dry before seasoning and searing for the best texture.
Can I add vegetables like spinach to this dish?
Definitely! Fresh spinach is a wonderful addition. Stir in a few large handfuls when you add the pasta; the residual heat will wilt it perfectly into the sauce.
What pasta works best for Tuscan salmon pasta?
Penne is great, but any pasta that holds sauce well, like rigatoni or fettuccine, will work for your Tuscan salmon pasta.
How can I make the sauce less heavy?
For a lighter sauce, you can substitute the heavy cream with half-and-half. The sauce will be slightly less rich but still delicious and creamy.
Final Thoughts
This creamy Tuscan salmon pasta is everything a weeknight dinner should be: quick, incredibly flavorful, and deeply satisfying. Its simple elegance makes it perfect for a quiet family meal or for impressing guests without spending hours in the kitchen. I know this will become a dish you return to again and again.
If you try this recipe, please let me know! Leave a comment below and a star rating to share your experience. I love hearing from you all and seeing your beautiful kitchen creations
Creamy Tuscan Salmon Pasta: A 30-Minute Weeknight Delight
Equipment
- large pot
- Stainless steel frypan
- Colander
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 500 g penne pasta
- 280 g skinless salmon fillets
- 1 tbsp sweet paprika
- 1/2 tbsp garlic powder
- 50 g butter
- 4 shallots finely sliced
- 2 garlic cloves crushed
- 200 g cherry tomatoes halved
- 1/2 cup vegetable broth
- 1 tbsp lemon juice
- 1 cup heavy cream
- 50 g parmesan
- 30 g parsley finely chopped
- 30 g dill finely chopped
- 1/2 lemon
- sea salt
- pepper
Instructions
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente, draining 1-2 minutes early and reserving 1/2 cup of pasta water.
- Season the salmon fillets with sweet paprika, garlic powder, salt, and pepper on all sides.
- Heat olive oil in a stainless steel frypan over medium-high heat. Cook salmon for 4 minutes per side for medium-rare, or longer on reduced heat for more doneness; remove and set aside.
- Add butter to the same pan over medium heat; once melted, cook the shallots and garlic for 4 minutes until fragrant. Stir in the tomatoes for 2 minutes until soft, then deglaze with vegetable broth and a splash of lemon juice, reducing it by about 80%. Add the heavy cream and cook until gently bubbling.
- Break salmon into pieces and stir into the sauce. On low heat, slowly combine the pasta with the sauce, reserved pasta water, and Parmesan until glossy. Finish by stirring in the chopped parsley, dill, and a squeeze of lemon juice.
- Serve the pasta immediately, garnished with an extra sprinkling of cheese.