If you’re craving a pasta dish that’s bursting with vibrant flavors and a touch of Italian sunshine, you’re going to fall head over heels for this Tuscan Salmon Pasta Recipe. Imagine tender, juicy salmon cubes nestled in a creamy sauce studded with sun-dried tomatoes and Kalamata olives, all tossed with perfectly al dente linguine. This dish brings a perfect blend of rich, tangy, and herby notes to your weeknight dinner table, making it feel like a special occasion any night of the week.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and flavor of this Tuscan Salmon Pasta Recipe. Each component is simple but plays a vital role in building layers of color, texture, and taste, creating a dish that’s as beautiful on the plate as it is satisfying to eat.
- Salmon fillet (1 pound, cut into 1-inch cubes): Choose fresh or thawed salmon to ensure succulent, tender bites.
- Linguine or spaghetti (1 pound): The perfect pasta shape to hold onto that luscious sauce.
- Sun-dried tomatoes (1/2 cup, oil-packed, drained, and chopped): Adds a concentrated sweet-tart pop of flavor that makes the sauce sing.
- Kalamata olives (1/4 cup, pitted and halved): Brings a briny depth and slightly fruity richness.
- Fresh basil leaves (1/4 cup, chopped): Brightens the dish with herbaceous freshness.
- Garlic (2 cloves, minced): The cornerstone of savory Italian cooking; aromatic and inviting.
- Extra virgin olive oil (1/4 cup): Essential for sautéing and adding fruity, velvety richness.
- Dry white wine (1/4 cup): Helps deglaze the pan and adds subtle acidity and complexity.
- Heavy cream (1/2 cup): Creates a silky sauce that envelops every ingredient.
- Grated Parmesan cheese (1/4 cup): Provides a salty, nutty finishing touch.
- Lemon juice (2 tablespoons): Packs a citrus brightness that keeps the dish balanced.
- Dried oregano (1 teaspoon): Adds a warm herbal note to elevate the flavor profile.
- Red pepper flakes (1/2 teaspoon, optional): For those who love a little hint of heat.
- Salt and freshly ground black pepper: To season perfectly and highlight all the flavors.
How to Make Tuscan Salmon Pasta Recipe
Step 1: Sear the Salmon
Start by patting your salmon cubes dry, which helps achieve a beautifully browned crust. Season them generously with salt and pepper. Heat some olive oil in a skillet on medium-high, then sear the salmon cubes for about 2 to 3 minutes on each side until they’re golden and cooked through. Work in batches if needed so they don’t overcrowd the pan. Remove and set the salmon aside to keep warm.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil, then add your linguine or spaghetti. Cook it until it’s just al dente according to the package instructions—about 8 to 10 minutes. Before draining, reserve half a cup of the pasta water; this starchy liquid will help you loosen the sauce later and make it silky smooth.
Step 3: Build the Sauce
Using the same skillet, add the remaining olive oil and warm it over medium heat. Toss in minced garlic and red pepper flakes, if you’re using them, and cook just until fragrant—about 30 seconds. Next, stir in chopped sun-dried tomatoes and Kalamata olives, cooking for another minute to release their flavors. Pour in the white wine to deglaze the pan, letting it reduce gently for a minute or two.
Step 4: Finish the Sauce and Combine
Now stir in the heavy cream, Parmesan cheese, lemon juice, and dried oregano, lowering the heat and letting the sauce simmer gently. If it feels a bit too thick, gradually add some of the reserved pasta water, one tablespoon at a time, until you reach the perfect consistency. Season with salt and pepper to taste. Then, add the cooked pasta into the sauce and toss to coat every strand. Gently fold in your seared salmon cubes and sprinkle chopped fresh basil on top for a fresh flavor boost.
How to Serve Tuscan Salmon Pasta Recipe
Garnishes
To take your presentation to the next level, sprinkle extra grated Parmesan cheese and a few red pepper flakes on top for a touch of color and heat. A few whole basil leaves can add a lovely fresh look right before serving.
Side Dishes
This Tuscan Salmon Pasta Recipe pairs beautifully with light and crisp sides like a simple mixed green salad dressed with lemon vinaigrette, or roasted seasonal vegetables. Garlic bread or a crusty baguette is also fabulous for soaking up any extra sauce.
Creative Ways to Present
Consider serving this dish in shallow pasta bowls to showcase the vibrant colors of the sun-dried tomatoes and olives. For a rustic touch, use a wooden board under the skillet for a communal, family-style experience that encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tuscan Salmon Pasta Recipe in an airtight container in the refrigerator for up to 2 days. The flavors will develop even more, but the delicate salmon is best enjoyed fresh to maintain its texture.
Freezing
Freezing this pasta is possible, but keep in mind that the cream sauce and salmon may change texture slightly. If you freeze leftovers, do so in a suitable container for up to 1 month, and thaw thoroughly in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if needed. Avoid high heat to keep the salmon tender and prevent the sauce from breaking.
FAQs
Can I use any type of pasta for this Tuscan Salmon Pasta Recipe?
Absolutely! While linguine or spaghetti works beautifully to hold the sauce, feel free to use your favorite pasta shape, like fettuccine or penne. Just adjust cooking times as needed.
Is it necessary to use white wine in the recipe?
White wine adds lovely acidity and depth, but if you’d prefer not to use alcohol, you can substitute with extra lemon juice or a splash of chicken broth for a different, yet still delicious, flavor profile.
Can I prepare any part of this recipe ahead of time?
You can chop the sun-dried tomatoes, olives, garlic, and basil ahead of time to save on prep. However, searing the salmon fresh and cooking the pasta last ensures the best texture and flavor.
What if I don’t have sun-dried tomatoes?
While sun-dried tomatoes add a unique sweet-tart element, you can substitute with fresh cherry tomatoes lightly sautéed, though the flavor will be milder and the texture less concentrated.
Can I make this recipe dairy-free?
Yes! Replace the heavy cream with coconut cream or a dairy-free alternative, and try a vegan Parmesan substitute or nutritional yeast to maintain that cheesy, savory note.
Final Thoughts
This Tuscan Salmon Pasta Recipe has quickly become one of those feel-good dishes that brings comfort and elegance together on a plate. It’s perfect for impressing guests or treating yourself after a busy day. Give it a go—you might just find it becoming a new family favorite that everyone asks for again and again!
Print
Tuscan Salmon Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Salmon Pasta recipe combines tender seared salmon with a creamy sun-dried tomato and olive sauce, fresh basil, and perfectly cooked linguine. Ready in just 35 minutes, it’s a flavorful Mediterranean-inspired dish that balances rich creaminess with bright lemon and aromatic herbs, making it an elegant yet easy weeknight dinner.
Ingredients
Salmon and Pasta
- 1 pound salmon fillet, skin on or off, cut into 1-inch cubes
- 1 pound linguine or spaghetti
Sauce
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare and Sear Salmon: Pat the cubed salmon dry using paper towels, then season generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the salmon cubes in batches if necessary, searing each side for 2-3 minutes until browned and fully cooked. Remove the salmon from the skillet and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions, usually between 8 to 10 minutes, until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Make the Sauce: In the same skillet used for the salmon, add the remaining 2 tablespoons of olive oil over medium heat. Sauté minced garlic and red pepper flakes (if using) for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and Kalamata olives, cooking for another minute. Pour in the dry white wine and simmer for 1-2 minutes to reduce slightly. Add the heavy cream, grated Parmesan cheese, lemon juice, and dried oregano. Gently simmer the sauce, adding reserved pasta water 1 tablespoon at a time if the sauce becomes too thick. Season with salt and freshly ground black pepper to taste.
- Combine and Serve: Add the cooked pasta directly to the skillet with the sauce and toss to coat evenly. Gently fold in the seared salmon cubes, taking care not to break them apart. Stir in the fresh chopped basil leaves. Serve the pasta immediately, garnished with extra Parmesan cheese and additional red pepper flakes if desired.
Notes
- Patting the salmon dry before searing ensures a nice crust forms.
- Using oil-packed sun-dried tomatoes adds extra flavor; drain well to prevent excess oil.
- Adjust red pepper flakes according to your preferred spice level or omit for no heat.
- Reserve pasta water helps to loosen and emulsify the sauce for perfect consistency.
- This dish pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
- For a lighter option, substitute heavy cream with half-and-half or a creamy non-dairy alternative.
