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
Scale
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.
