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
Scale
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.
