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
Scale
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.
