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Creamy Salmon Pasta with Sun-Dried Tomato & Spinach

creamy salmon pasta with sun-dried tomato & spinach - featured image
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A quick and easy creamy salmon pasta with sun-dried tomatoes and spinach, ready in just 20 minutes. Perfect for busy weeknights, this dish features tender salmon, a velvety sauce, and bursts of tangy sweetness from the tomatoes.

Ingredients

Scale
  • 8 oz (225g) fettuccine or linguine
  • Salt (for pasta water)
  • 12 oz (340g) salmon fillet, skin removed, cut into 1-inch chunks
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons oil from sun-dried tomato jar
  • 4 cloves garlic, minced
  • ½ cup (75g) sun-dried tomatoes (packed in oil), drained and chopped
  • 1 cup (240ml) heavy cream
  • ⅓ cup (80ml) reserved pasta water
  • 3 cups (90g) fresh spinach
  • ½ cup (50g) grated Parmesan cheese
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley or basil, chopped (for garnish)
  • Extra Parmesan for serving

Instructions

  1. Fill a large pot with water and bring to a rolling boil over high heat. Add a generous tablespoon of salt. Add fettuccine and cook according to package directions until al dente (8-10 minutes). Before draining, reserve ⅓ cup of pasta water. Drain pasta and set aside.
  2. While pasta cooks, pat salmon chunks dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add salmon in a single layer and cook for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add 3 tablespoons sun-dried tomato oil to the same skillet. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Add chopped sun-dried tomatoes and cook for another minute.
  4. Pour in heavy cream and reserved pasta water. Stir and let simmer for 2-3 minutes until sauce thickens slightly and coats the back of a spoon. Adjust consistency with more pasta water if needed.
  5. Add fresh spinach to the skillet in handfuls. Stir gently until wilted, about 1-2 minutes.
  6. Add cooked pasta and grated Parmesan cheese to the skillet. Toss with tongs until pasta is evenly coated. Gently fold in cooked salmon pieces. Sprinkle with red pepper flakes if using.
  7. Divide pasta among bowls. Garnish with fresh parsley or basil and extra Parmesan. Serve immediately.

Notes

Don’t overcook the salmon; cook just until it flakes. Always save pasta water for a silky sauce. Use sun-dried tomato oil for extra flavor. Grate fresh Parmesan for smooth melting. Taste as you go to avoid excess salt. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or cream. Freezing is not recommended due to cream sauce separation.

Nutrition

Keywords: creamy salmon pasta, sun-dried tomato pasta, spinach pasta, quick pasta recipe, 20 minute dinner, weeknight dinner, salmon recipe

Find it online: https://emacrave.com/creamy-salmon-pasta-with-sun-dried-tomato-and-spinach-in-20-minutes/