Description
Tuscan Salmon and Mafaldine Pasta is a creamy, flavorful Italian-inspired dish featuring seared salmon fillets combined with tender mafaldine pasta and a rich sauce made from sun-dried tomatoes, spinach, cherry tomatoes, garlic, and Parmesan cheese. This dish offers a beautiful balance of textures and vibrant colors, making it perfect for a gourmet weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 12 ounces mafaldine pasta (or fettuccine)
Salmon
- 4 salmon fillets (about 5–6 oz each), skin removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Sauce and Vegetables
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved as needed)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta water, then drain the pasta and set it aside.
- Prepare the Salmon: Season the salmon fillets with salt, black pepper, and Italian seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- Sauté Aromatics and Vegetables: Reduce the skillet heat to medium. Add the minced garlic and optional red pepper flakes to the pan, sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes until softened. Stir in the baby spinach and chopped sun-dried tomatoes, cooking until the spinach is wilted.
- Create the Creamy Sauce: Pour in the heavy cream and grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly, about 2-3 minutes. If the sauce is too thick, gradually add reserved pasta water to loosen it to your desired consistency.
- Toss Pasta and Salmon: Add the cooked mafaldine pasta to the sauce and toss well to coat all the pasta evenly. Flake the cooked salmon into large chunks and gently fold it into the pasta, being careful not to break it up too much.
- Serve and Garnish: Plate the creamy Tuscan salmon pasta and garnish with fresh basil or parsley if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Mafaldine pasta adds an elegant ruffled texture, but linguine or tagliatelle work well as substitutes.
- For a spicier dish, increase the red pepper flakes to your liking.
- Make sure not to overcook the salmon to keep it tender and moist.
