If you are craving a dish that feels like a warm hug from the heart of Italy, you have to try this Tuscan Salmon and Mafaldine Pasta Recipe. It combines tender, flaky salmon with luxurious, creamy sauce enveloping perfectly cooked mafaldine pasta, brightened up with sun-dried tomatoes and fresh spinach. This recipe hits all the right notes with its rich flavors, vibrant colors, and satisfying textures, making it a memorable meal whether you’re treating yourself on a weeknight or impressing a friend over dinner. Trust me, once you make it, this Tuscan Salmon and Mafaldine Pasta Recipe will become one of your go-to favorites.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that come together to create a depth of flavor and beautiful balance. Every item has its role, whether it’s the richness of the salmon, the creaminess of the sauce, or the bright pops of sun-dried tomatoes, all contributing to the ultimate comfort on a plate.
- Salmon fillets (2, about 6 oz each): Choose fresh, skin-on salmon for the best texture and flavor.
- Olive oil (2 tablespoons): Adds a smooth richness and helps with sautéing ingredients perfectly.
- Salt and pepper: Essential seasonings that bring out the natural flavors of the dish.
- Garlic powder (1 teaspoon, optional): Adds a mellow garlicky background to the salmon seasoning.
- Mafaldine pasta (8 oz): Ribbon-shaped pasta that holds the creamy sauce beautifully; fettuccine or pappardelle work well too.
- Garlic cloves (3, minced): Fresh garlic adds a subtle pungency and aroma to the sauce.
- Sun-dried tomatoes (1/2 cup, chopped): Bring a tangy, slightly sweet burst of flavor and vibrant color.
- Heavy cream (1 cup): Creates the luscious base of the sauce with a silky texture.
- Chicken broth (1/2 cup): Adds savory depth and balances the creaminess.
- Parmesan cheese (1/4 cup grated plus extra): Offers nutty, salty notes and helps thicken the sauce.
- Fresh spinach (2 cups): Adds a fresh, green element and a hint of earthiness.
- Italian seasoning (1/2 teaspoon): A fragrant mix of herbs that transports you to the Tuscan countryside.
- Red pepper flakes (optional): Adds a gentle kick, perfect if you like a little heat.
- Fresh basil or parsley: For garnish, imparting freshness and color.
How to Make Tuscan Salmon and Mafaldine Pasta Recipe
Step 1: Cook the Salmon
Heat a tablespoon of olive oil in a large skillet over medium-high heat, then season your salmon fillets generously with salt, pepper, and garlic powder if you’re using it. Place the salmon skin-side down if it has skin; this helps get a beautifully crispy finish. Cook for about 3 to 4 minutes per side until the salmon flakes easily with a fork and has that gorgeous golden crust. Remove the salmon from the skillet and let it rest briefly before flaking it into large chunks—this will give the pasta lovely pieces of tender fish without it falling apart too much.
Step 2: Cook the Mafaldine Pasta
While the salmon cooks, bring a large pot of salted water to a boil. The salty water is critical because it seasons the pasta from within. Add the mafaldine and cook according to package instructions, usually between 9 and 11 minutes until al dente. Drain the pasta but be sure to reserve about half a cup of the pasta water. This starchy liquid will come in handy later for adjusting your sauce’s consistency.
Step 3: Make the Sauce Base
Return to the skillet you cooked the salmon in—this is where all that flavor lives. Heat another tablespoon of olive oil over medium heat and add your minced garlic. Sauté it just until fragrant, about one minute, taking care not to let it burn. Then toss in the chopped sun-dried tomatoes. These bring a wonderful tang and chewy texture that livens up the creamy sauce you’re about to make. Let them cook together for about two minutes.
Step 4: Create the Creamy Sauce
Pour in the heavy cream and chicken broth, mixing well to combine all those savory elements. Bring your sauce to a gentle simmer, letting it thicken for three to five minutes while releasing all those enticing aromas. Stir in the grated Parmesan cheese for a subtly salty, nutty flavor that also helps give the sauce body. Add in the fresh spinach and Italian seasoning, watching the greens wilt into the sauce. Adjust with salt, pepper, and if you dare, red pepper flakes for a pleasant warmth.
Step 5: Combine Pasta and Sauce
Add the cooked mafaldine into your skillet, tossing gently to coat every twist and ruffle of the noodles in that silky sauce. If you find the sauce a bit too thick, spoon in some of the reserved pasta water a little at a time to loosen it up perfectly. The starch in the water helps the sauce cling beautifully to the pasta.
Step 6: Add the Salmon
Carefully fold the flaked salmon into the pasta and sauce, being gentle to keep those chunks intact. This step is where the rich, flaky fish melds with the creamy sauce, creating a harmony of flavors and textures that’s pure magic.
Step 7: Serve Your Tuscan Salmon and Mafaldine Pasta Recipe
Divide this luscious pasta between plates, then finish it off with fresh basil or parsley and a generous sprinkle of extra Parmesan cheese. Serve it immediately, and get ready to taste why the Tuscan Salmon and Mafaldine Pasta Recipe is a real standout that feels as special as it tastes.
How to Serve Tuscan Salmon and Mafaldine Pasta Recipe
Garnishes
Fresh herbs like basil or parsley are perfect garnishes for this dish because they add a bright, aromatic lift that contrasts wonderfully with the creamy sauce. A sprinkle of extra Parmesan cheese rounds out flavors with a touch of nuttiness and saltiness, making each bite more delicious than the last.
Side Dishes
This dish is already wonderfully rich and full-bodied, so lighter sides, such as a crisp green salad with a lemon vinaigrette or simple roasted vegetables like asparagus or zucchini, complement it well. The freshness of lightly dressed greens balances the creamy pasta, keeping the meal refreshing and well-rounded.
Creative Ways to Present
For an elegant dinner, serve the pasta in warm shallow bowls, allowing you to artistically arrange the salmon chunks on top. Drizzle a little extra virgin olive oil or a touch of balsamic glaze around the plate rim to impress your guests. You can also add edible flowers or microgreens for an Instagram-worthy finish that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Tuscan Salmon and Mafaldine Pasta Recipe, store them in an airtight container in the refrigerator. It will keep well for up to two days. Because of the cream sauce and delicate salmon, it’s best enjoyed fresh but still delicious when reheated gently.
Freezing
Freezing is not recommended for this dish due to the cream sauce and cooked salmon, which can separate or become watery when thawed. To preserve the best taste and texture, stick to storing leftovers in the fridge and plan to consume within a couple of days.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally, and add a splash of cream or broth if the sauce seems too thick or dry. Avoid microwaving at high heat, which can make the salmon dry and the sauce separate. Slow reheating keeps everything creamy and delicious.
FAQs
Can I use other types of pasta instead of mafaldine?
Absolutely! Fettuccine, pappardelle, or any wide ribbon pasta works fabulously in this Tuscan Salmon and Mafaldine Pasta Recipe. The key is choosing pasta that holds onto the creamy sauce well.
Is it possible to make this dish dairy-free?
You can substitute the heavy cream with coconut cream or a cashew cream alternative and use a dairy-free Parmesan substitute to keep that cheesy flavor while accommodating dairy-free diets.
How do I know when the salmon is fully cooked?
Cook the salmon until it flakes easily with a fork. It should be opaque throughout with a slightly firm texture. Overcooking can dry it out, so keep an eye on it as it cooks.
Can I prepare this recipe for more people?
Yes! The ingredients scale up nicely. Just increase the amounts proportionally and cook the salmon and pasta in batches if necessary, ensuring everything stays fresh and perfectly cooked.
What wine pairs well with Tuscan Salmon and Mafaldine Pasta Recipe?
A crisp, chilled Sauvignon Blanc or a light Pinot Grigio pairs wonderfully, as their acidity cuts through the creaminess and complements the salmon’s delicate flavor.
Final Thoughts
Making the Tuscan Salmon and Mafaldine Pasta Recipe is like inviting a little bit of Tuscany into your kitchen—it’s comforting, flavorful, and downright satisfying. This dish pulls together simple ingredients into a heartwarming meal that feels special without requiring hours in the kitchen. I encourage you to try it out soon; the combination of creamy sauce, tender salmon, and those charming mafaldine noodles will make it a fast favorite in your recipe arsenal.
Print
Tuscan Salmon and Mafaldine Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
Description
This Tuscan Salmon and Mafaldine Pasta is a creamy, flavorful dish combining tender salmon fillets with wide mafaldine pasta tossed in a rich sun-dried tomato and spinach sauce. The recipe uses simple ingredients like garlic, Parmesan, and Italian herbs to create a comforting meal that comes together in just 30 minutes, perfect for a quick yet impressive dinner.
Ingredients
For the Salmon
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
For the Pasta and Sauce
- 8 oz mafaldine pasta (or another wide pasta like fettuccine or pappardelle)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (in oil or packed in water, drained)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth for a lighter version)
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/2 teaspoon Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt and pepper to taste
- Red pepper flakes (optional, for some heat)
- Fresh basil or parsley (for garnish)
- Extra grated Parmesan cheese (for garnish)
Instructions
- Cook the Salmon: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon fillets with salt, pepper, and garlic powder. Place the salmon skin-side down if it has skin and cook for 3-4 minutes per side until cooked through and flaky. Remove from skillet and set aside. Once slightly cooled, flake the salmon into large chunks.
- Cook the Pasta: While the salmon cooks, bring a large pot of salted water to a boil. Cook mafaldine pasta according to package instructions (9–11 minutes) until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
- Make the Sauce: Using the same skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for 2 more minutes.
- Create the Creamy Sauce: Pour in heavy cream and chicken broth, stirring well. Bring to a simmer and cook 3–5 minutes until slightly thickened. Stir in grated Parmesan cheese, fresh spinach, and Italian seasoning. Season with salt, pepper, and optional red pepper flakes.
- Combine Pasta and Sauce: Add cooked mafaldine pasta to the skillet, tossing to coat evenly. If sauce is too thick, add reserved pasta water incrementally to loosen it.
- Add the Salmon: Gently fold the flaked salmon into the pasta and sauce mixture, taking care not to break it up too much.
- Serve: Divide the pasta onto plates and garnish with fresh basil or parsley and extra Parmesan cheese. Serve immediately.
Notes
- Using sun-dried tomatoes packed in oil enriches the sauce flavor, but drained tomatoes packed in water are fine.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- Reserve some pasta water to adjust sauce consistency as needed.
- Fresh spinach can be substituted with kale or Swiss chard if desired.
- For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
