Tuscan Salmon Pasta with Spinach

Name: Tuscan Salmon Pasta with Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 12 oz fettuccine pasta; 2 tablespoons olive oil; 1 pound salmon fillets; 3 cloves garlic, minced; 5 cups fresh spinach; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Around World Recipes

I absolutely adore this Tuscan Salmon Pasta with Spinach! It’s a delightful blend of tender salmon, sautéed spinach, and creamy sauce that never fails to impress. The first time I made it, I was amazed at how quickly it came together, yet it felt so luxurious. Perfect for weeknight dinners or when entertaining guests, this dish is packed with flavor and nourishment. Give it a try, and you’ll see why it has become a staple in our home!

Created by

Emily

Last updated on 2026-02-19T18:57:20.354Z

When I first stumbled upon this Tuscan Salmon Pasta, I was immediately drawn to how vibrant and fresh it looked in the photo. After trying it, I found the combination of flavors simply irresistible. The balance between the rich salmon and the earthy spinach, complemented by a splash of cream, created a delightful melt-in-your-mouth experience. Trust me; you’ll want seconds!

One crucial tip I learned is to cook the pasta just until al dente, allowing it to absorb some of the sauce's flavors. This way, every bite is infused with that creamy goodness, and it keeps the pasta firm. Give it a go, and savor each mouthful!

Why You Will Love This Recipe
Rich salmon flavor enhances the creamy sauce
Fresh spinach adds a vibrant color and nutrition
Quick preparation for busy weeknights or special occasions

Selecting the Right Salmon

When it comes to selecting salmon for this dish, opt for fresh, high-quality fillets. I recommend wild-caught salmon if possible, as it has richer flavor and better texture compared to farmed varieties. Look for salmon that is bright in color and moist, avoiding any that appears dull or has a fishy smell. If fresh salmon isn't available, frozen fillets can be a great alternative; just make sure to thaw them fully in the refrigerator before cooking to ensure even cooking.

Another consideration is the thickness of the fillets. Thicker pieces may require slightly longer cooking times, around 6-7 minutes per side, while thinner fillets may only need about 4 minutes. Regardless of thickness, the salmon should flake easily with a fork when done, ensuring it remains moist and juicy, which is crucial for the creamy sauce absorption.

Perfecting the Creamy Sauce

The creamy sauce in this recipe is a critical component that ties all the flavors together. When adding the heavy cream to your sautéed garlic and spinach, keep the heat on medium or slightly lower to prevent the cream from curdling. The goal is to create a glossy, smooth sauce that coats the pasta perfectly. As it simmers, stir continuously to encourage the cheese to melt uniformly, creating a cohesive sauce.

If you find the sauce too thick, be generous with the reserved pasta water; add it gradually, about one tablespoon at a time, until you hit the desired creaminess. This technique not only helps with consistency but also adds flavor, as the starchy pasta water enriches the sauce. I often taste while adjusting; the right balance of creaminess should neither be too runny nor overly dense.

Serving Suggestions and Variations

For an elegant presentation, plate the Tuscan Salmon Pasta using a pasta fork to twirl the fettuccine into nests. Top with additional grated Parmesan and a sprinkle of fresh parsley. This not only makes the dish visually appealing but also adds a fresh burst of flavor with every bite. Pair it with a crisp white wine or a refreshing sparkling water with lemon for a complete dining experience.

If you're looking to customize this dish, consider adding sun-dried tomatoes for a sweet and tangy twist or kalamata olives for a briny punch. For a more colorful plate, sautéed cherry tomatoes or bell peppers can enhance both the flavor and presentation. Additionally, this recipe can easily be made gluten-free by substituting traditional fettuccine with a gluten-free pasta of your choice.

Ingredients

Gather the following ingredients to prepare your Tuscan Salmon Pasta with Spinach:

Ingredients

12 oz fettuccine pasta
2 tablespoons olive oil
1 pound salmon fillets
3 cloves garlic, minced
5 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Once you have everything ready, you can start preparing this delicious dish!

Instructions

Follow these steps to make your Tuscan Salmon Pasta:

Cook the Pasta

In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Drain and reserve some pasta water.

Prepare the Salmon

Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then cook for about 4-5 minutes on each side, until cooked through. Remove from the skillet and set aside.

Sauté Garlic and Spinach

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted.

Make the Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, mixing until the sauce thickens. If it’s too thick, add a little reserved pasta water to reach desired consistency.

Combine and Serve

Flake the cooked salmon and gently fold it into the sauce along with the drained pasta. Mix everything well and serve hot, garnished with chopped parsley.

Your delicious Tuscan Salmon Pasta with Spinach is now ready to enjoy!

Pro Tips

To elevate the flavor, consider adding sun-dried tomatoes or a squeeze of lemon juice before serving. Fresh herbs like basil or thyme can also enhance the dish further.

Make-Ahead and Storage Tips

If you're preparing meals in advance, you can cook the pasta and sauce ahead of time, storing them separately in airtight containers in the refrigerator for up to three days. However, I recommend waiting to combine the elements until you're ready to serve for the best texture. Reheat the sauce gently on low heat, adding a splash of cream or reserved pasta water to restore its creamy consistency before mixing in the fettuccine.

If you have leftovers, this dish can also be frozen, although the cream sauce may change in texture when thawed. Store any leftover pasta sauce in an airtight container for up to two months. When ready to eat, thaw it in the refrigerator overnight before reheating on the stovetop, ensuring to whisk in a bit of cream to rejuvenate the sauce.

Troubleshooting Common Issues

One common issue in pasta dishes is the sauce becoming too thick or clumpy. If this occurs, don’t fret! Simply add small amounts of reserved pasta water or a splash of broth while stirring over low heat until the sauce reaches the desired consistency. This method will help to loosen the sauce while maintaining its flavor integrity without diluting it too much.

Another potential error is overcooking the salmon, resulting in a dry texture. To avoid this, pay close attention to your cooking time and ensure your stove's heat is set to medium. If you're unsure, a cooking thermometer can be a great tool; salmon should be cooked to an internal temperature of 145°F (63°C). Remember, the salmon will continue to cook slightly after being removed from the skillet, so err on the side of caution.

Questions About Recipes

→ Can I use a different type of pasta?

Yes, you can substitute with any pasta of your choice like penne or spaghetti.

→ Is there a lighter version of the sauce?

Absolutely! You can use half-and-half or a plant-based cream for a lighter alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water.

→ Can I make this dish in advance?

While it's best enjoyed fresh, you can prepare the sauce and store it separately, then mix with freshly cooked pasta when ready to serve.