If you’re craving a dish that bursts with rich Mediterranean flavors, tender flaky fish, and creamy pasta that hugs every bite, you’re going to adore this Tuscan Salmon and Mafaldine Pasta Recipe. The combination of perfectly blackened salmon and luscious mafaldine pasta in a creamy sun-dried tomato sauce creates a dish that’s as comforting as it is impressive. It’s the kind of meal that feels fancy enough for guests but simple enough to whip up after a busy day, packing a punch in every forkful with herbs, spices, and fresh greens.
Ingredients You’ll Need
Great recipes start with great ingredients, and this Tuscan Salmon and Mafaldine Pasta Recipe is no exception. Each simple, everyday ingredient plays a vital role, either elevating the dish’s flavor, adding texture, or creating that stunning mix of colors on your plate.
- 4 Salmon Filets: Fresh, firm salmon ensures a moist, flavorful centerpiece for this meal.
- 2 TBSP Olive Oil: Helps to get that perfect sear on the salmon while adding a fruity richness.
- 1 TBSP Paprika: Adds smokiness and vibrant color to the blackened spice mixture.
- 1 TSP Onion Powder: Provides a subtle sweet onion background taste without overwhelming the dish.
- 1 TSP Garlic Powder: Infuses warmth and depth into the seasoning blend.
- 1 TSP Dried Thyme: Lends an earthy herbal note classic to Tuscan flavors.
- 1 TSP Dried Oregano: Brings aromatic Mediterranean flair to the salmon rub.
- 1 TSP Cayenne Pepper: Offers a gentle heat to balance the creamy pasta sauce.
- 1 TSP Black Pepper: Essential for a little spicy bite throughout.
- 1 TSP Salt: Enhances all the flavors, ensuring they’re perfectly balanced.
- Lemon Wedges (For Serving): Brighten the salmon with a fresh citrus finish.
- 12-16 OZ Mafaldine Pasta: Ribbon-like pasta that holds onto sauce beautifully; penne or fettuccine work too.
- 2 TSP Avocado Oil: Neutral oil ideal for sautéing garlic and sun-dried tomatoes.
- 3 Cloves Garlic (Minced): Fresh garlic elevates the sauce’s flavor to savory perfection.
- 1 Cup Sun-Dried Tomatoes (Chopped): Adds sweetness and chewy texture to the creamy sauce.
- 1 Cup Heavy Cream: Creates the luscious base of the Tuscan pasta sauce.
- 1 Cup Chicken Broth: Adds depth and balances the creaminess with a savory note.
- 1 TSP Italian Seasoning: A blend of herbs that ties the sauce perfectly to Tuscan traditions.
- 1/2 TSP Crushed Red Pepper Flakes (Optional): A subtle kick if you like just a hint of heat.
- 2 Cups Fresh Spinach: Brightens the dish and adds a nutritious pop of green.
- 1 Cup Fresh Parmesan Cheese (Grated): Melts into the sauce for a nutty, salty finish.
- Salt and Pepper (To Taste): Adjust seasoning to your perfection.
How to Make Tuscan Salmon and Mafaldine Pasta Recipe
Step 1: Prepare the Blackened Salmon
Start by mixing paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, black pepper, and salt in a small bowl. This spice blend is the heart of the Tuscan Salmon and Mafaldine Pasta Recipe, delivering a smoky, herbaceous crust that seals in the salmon’s juiciness. Pat the salmon dry, then brush it with olive oil to help the seasoning stick well and aid in achieving a beautiful sear.
Step 2: Cook the Salmon
Heat your cast-iron skillet over medium-high heat until sizzling. Place the salmon filets skin-side down if they have skin, and cook for 3 to 4 minutes on each side. The result should be a perfectly blackened crust with salmon cooked through to a tender, flaky interior. Internal temperature should reach 145°F for safety and optimum flavor. Once cooked, set the salmon aside to rest briefly while you prepare the pasta sauce.
Step 3: Cook the Mafaldine Pasta
Bring a large pot of salted water to a boil, and cook the mafaldine pasta according to package instructions until al dente. This sturdy pasta shape is ideal for holding onto the creamy sauce in this Tuscan Salmon and Mafaldine Pasta Recipe. Drain and set aside, ready to be combined with the sauce.
Step 4: Make the Creamy Tuscan Sauce
In the same skillet used for the salmon, add avocado oil and sauté minced garlic alongside chopped sun-dried tomatoes until fragrant and tender, about 1-2 minutes. This builds a fragrant base full of flavor. Pour in chicken broth to deglaze the pan, lifting all the tasty browned bits left behind and simmer for a couple of minutes. Add the heavy cream, Italian seasoning, and optional red pepper flakes, then bring everything to a gentle simmer to let the sauce thicken beautifully.
Step 5: Finish the Sauce and Combine Pasta
Reduce heat to low and stir in freshly grated Parmesan cheese, stirring until it melts smoothly into the sauce. Add the cooked pasta directly to the skillet, tossing everything together so each strand of mafaldine is coated in the rich, creamy sauce. Finally, stir in fresh spinach and cook just until it wilts, giving the dish a lovely hint of color and freshness. Adjust salt and pepper to taste at this stage.
Step 6: Serve with Blackened Salmon
Plate the creamy Tuscan pasta hot, then gently place a blackened salmon filet on top. Garnish with a sprinkle of extra Parmesan or some chopped parsley if you like. Don’t forget the lemon wedges on the side for a zesty pop that complements the savory components perfectly.
How to Serve Tuscan Salmon and Mafaldine Pasta Recipe
Garnishes
Fresh herbs like parsley or basil add a bright, herbal contrast that lifts the richness of the dish. A light dusting of grated Parmesan or a squeeze of lemon juice highlights the Tuscan flavors beautifully and finishes the presentation elegantly.
Side Dishes
Keep it simple with a crisp green salad dressed lightly with lemon vinaigrette or roasted vegetables like asparagus or green beans. These sides provide a refreshing counterpoint, balancing the creamy pasta and tender salmon.
Creative Ways to Present
Try serving the salmon filet sliced into medallions over the pasta for a shareable family-style experience. Alternatively, plate individual portions using a ring mold for a more sophisticated touch that elevates the Tuscan Salmon and Mafaldine Pasta Recipe to dinner party status.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon and pasta in airtight containers in the refrigerator for up to 2 days. Keeping them separate helps maintain the salmon’s texture and freshness while preserving the creaminess of the pasta sauce.
Freezing
While the salmon is best enjoyed fresh, you can freeze the mafaldine pasta separately in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating to enjoy later without compromising the sauce’s integrity.
Reheating
Reheat the pasta gently on the stove over low heat, adding a splash of broth or cream if needed to loosen the sauce. For the salmon, warming in the oven at a low temperature (around 275°F) helps prevent drying out and keeps it moist.
FAQs
Can I use other types of pasta besides mafaldine?
Absolutely! While mafaldine is preferred for its ruffled edges that catch the sauce beautifully, penne or fettuccine work wonderfully as well and make great substitutes without losing any flavor.
Is it necessary to blacken the salmon for this recipe?
Blackening the salmon gives a delicious smoky crust that contrasts lovely with the creamy pasta, but you could also pan-sear or bake the salmon if you prefer a milder flavor or easier cooking method.
Can I make this dish dairy-free?
Yes, you can swap the heavy cream for coconut milk or a plant-based cream substitute and use vegan Parmesan cheese to make the Tuscan Salmon and Mafaldine Pasta Recipe dairy-free without sacrificing creaminess.
What if I don’t like spicy food – should I omit the cayenne and red pepper flakes?
Definitely! Both are optional and can be reduced or left out entirely if you prefer a mild dish. The other herbs and spices provide plenty of wonderful flavor on their own.
How do I know when the salmon is perfectly cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. It should still be moist and tender, not dry or rubbery. Resting it briefly after cooking helps retain its juices.
Final Thoughts
If you’re looking for a dish that feels like a warm hug and delivers gourmet Italian flavors right at home, this Tuscan Salmon and Mafaldine Pasta Recipe is the answer. It’s straightforward yet impressive, filled with layers of flavor and textures that make every bite memorable. I can’t wait for you to try it and share the joy of this delightful combination with the people you love.
Print
Tuscan Salmon and Mafaldine Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tuscan, Italian
Description
This Tuscan Salmon and Mafaldine Pasta recipe features perfectly blackened salmon served over a creamy, flavorful mafaldine pasta with sun-dried tomatoes and fresh spinach. The combination of bold spices, rich cream sauce, and fresh Parmesan makes this dish an elegant yet simple weeknight dinner ready in just 45 minutes.
Ingredients
Salmon and Spice Mix
- 4 Salmon Filets
- 2 TBSP Olive Oil
- 1 TBSP Paprika
- 1 TSP Onion Powder
- 1 TSP Garlic Powder
- 1 TSP Dried Thyme
- 1 TSP Dried Oregano
- 1 TSP Cayenne Pepper
- 1 TSP Black Pepper
- 1 TSP Salt
- Lemon Wedges (For Serving)
Pasta and Sauce
- 12–16 OZ Mafaldine Pasta (or Penne or Fettuccine)
- 2 TSP Avocado Oil
- 3 Cloves Garlic, minced
- 1 Cup Sun-Dried Tomatoes, chopped
- 1 Cup Heavy Cream
- 1 Cup Chicken Broth
- 1 TSP Italian Seasoning
- 1/2 TSP Crushed Red Pepper Flakes (Optional)
- 2 Cups Fresh Spinach
- 1 Cup Fresh Parmesan Cheese, grated
- Salt and Pepper, to taste
Instructions
- Prepare the Blackened Salmon Spice Mix: In a small bowl, combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. This blend will create the signature blackened flavor for the salmon.
- Season the Salmon: Pat salmon fillets dry using paper towels to ensure the spice mix sticks well. Brush both sides of each fillet with olive oil, then generously sprinkle the prepared spice mix over both sides, gently pressing it in.
- Cook the Salmon: Heat a large cast-iron skillet over medium-high heat until hot. Place the salmon fillets skin-side down if they have skin. Cook for 3-4 minutes per side until the salmon is blackened and cooked through, reaching an internal temperature of 145°F (63°C).
- Rest the Salmon: Remove the cooked salmon from the skillet and allow it to rest for a few minutes. Serve with lemon wedges on the side to add a fresh citrusy touch.
- Cook the Pasta: Boil the mafaldine pasta according to package instructions until al dente. Drain and set aside for later use.
- Sauté Garlic and Sun-Dried Tomatoes: Using the same skillet, reduce heat to medium and add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, incorporating all the flavors left from cooking the salmon.
- Deglaze and Simmer the Sauce: Pour in chicken broth to deglaze the skillet, scraping up any browned bits. Let simmer for 1-2 minutes. Then add the heavy cream, stir gently, and incorporate Italian seasoning and optional crushed red pepper flakes. Bring to a gentle simmer.
- Add Parmesan and Finish Sauce: Lower the heat to medium-low and stir in the grated Parmesan cheese. Cook the sauce 5-7 minutes until slightly thickened and creamy.
- Toss Pasta in Sauce: Add the cooked mafaldine pasta to the skillet, tossing to ensure all pasta is well coated with the creamy Tuscan sauce.
- Incorporate Spinach and Season: Add fresh spinach to the pasta mixture and cook for 2-3 minutes until wilted. Season the dish with salt and pepper to taste.
- Serve: Plate the creamy Tuscan mafaldine pasta, top each serving with a blackened salmon filet, and garnish with extra Parmesan cheese and chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute mafaldine pasta with penne or fettuccine based on availability.
- Adjust the cayenne pepper quantity to control the spice level to your preference.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative, though the sauce will be less rich.
- Ensure the skillet is hot enough to get a proper blackened crust on the salmon for the best flavor.
- If fresh Parmesan is unavailable, use high-quality grated Parmesan from a jar but fresh is recommended for creaminess.
