If you’re craving a meal that brings the comfort of Italian flavors together with the fresh, buttery richness of salmon, this Tuscan Salmon Pasta Recipe is exactly what you need. It’s the perfect balance of creamy, tangy, and savory, with sun-dried tomatoes, Kalamata olives, and fragrant basil joining tender salmon and perfectly coated pasta. Whether you’re cooking for a weeknight dinner or impressing friends, this dish delivers vibrant tastes and beautiful colors that make every bite a delightful experience.
Ingredients You’ll Need
Getting the ingredients right makes such a difference in this Tuscan Salmon Pasta Recipe. Each element is simple yet powerful, contributing to the beautiful layers of flavor, texture, and visual appeal that make this dish truly special.
- Salmon fillet (1 pound): Choose fresh, firm salmon for tender, juicy bites in every forkful.
- Linguine or spaghetti (1 pound): A long pasta that perfectly catches the creamy sauce.
- Sun-dried tomatoes, oil-packed (1/2 cup): Adds chewy texture and concentrated sweetness that brightens the dish.
- Kalamata olives, pitted and halved (1/4 cup): Offers briny depth and a wonderful contrast to the creamy sauce.
- Fresh basil leaves (1/4 cup): Brings fresh herbal notes that lift the entire recipe.
- Garlic cloves, minced (2): A must-have base flavor to warm up the sauce.
- Extra virgin olive oil (1/4 cup): Used for sautéing and finishing, adding a fruity richness.
- Dry white wine (1/4 cup): Pinot Grigio or Sauvignon Blanc adds subtle acidity and complexity.
- Heavy cream (1/2 cup): Creates the luxuriously silky texture that coats the pasta and salmon.
- Grated Parmesan cheese (1/4 cup): Adds umami and a cheesy punch without overwhelming.
- Lemon juice (2 tablespoons): A zesty brightness that balances the creaminess perfectly.
- Dried oregano (1 teaspoon): Earthy and slightly peppery for an aromatic touch.
- Red pepper flakes (1/2 teaspoon, optional): For those who like a gentle kick of heat.
- Salt and freshly ground black pepper: Essential seasoning to bring all the flavors together.
How to Make Tuscan Salmon Pasta Recipe
Step 1: Prepare and Sear the Salmon
Start by patting your salmon cubes dry to ensure a beautiful sear. Season them generously with salt and pepper, which enhances their natural flavor. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and cook the salmon for a few minutes on each side until golden and just cooked through. This step locks in moisture and adds lovely caramelized notes that stand out in the final dish. Set the cooked salmon aside to keep the flavors intact without overcooking.
Step 2: Cook the Pasta
While the salmon rests, bring a large pot of salted water to a boil. Cooking the pasta in well-salted water is crucial because it subtly flavors the strands. Boil the linguine or spaghetti until al dente according to the package, usually 8 to 10 minutes. Before draining, remember to reserve about half a cup of the pasta water; this starchy liquid helps adjust the sauce texture later, making it silky or slightly loose as you prefer.
Step 3: Build the Sauce
Using the same skillet, add the remaining 2 tablespoons of olive oil and gently warm the minced garlic and optional red pepper flakes for about 30 seconds to release their aromas. Toss in the sun-dried tomatoes and Kalamata olives, cooking for another minute to marry those bold flavors. Pour in the white wine and let it simmer for a couple of minutes, allowing the alcohol to evaporate and the liquid to reduce slightly. Stir in heavy cream, parmesan, lemon juice, and dried oregano, creating a luscious sauce that’s creamy yet bright. If it feels too thick, gradually add the saved pasta water to loosen it to your liking, seasoning well with salt and pepper at the end.
Step 4: Combine Pasta and Salmon
Now it’s time to bring everything together. Add the cooked pasta directly into the skillet with the sauce, tossing to coat every strand beautifully. Then gently fold in the salmon cubes to prevent breaking them up. Finish by stirring in fresh basil, giving the dish a pulse of freshness and color. This final mix ensures every bite bursts with balanced flavors and a touch of elegance.
How to Serve Tuscan Salmon Pasta Recipe
Garnishes
A little extra sprinkle of grated Parmesan cheese right before serving amplifies that irresistible cheesy richness. For an extra pop of color and mild heat, scatter some red pepper flakes on top. Fresh basil leaves are a delightful finishing touch, adding herbal brightness that complements the creamy sauce and salmon beautifully.
Side Dishes
This Tuscan Salmon Pasta Recipe holds up wonderfully on its own, but pairing it with a crisp green salad dressed with lemon vinaigrette provides a refreshing contrast. Garlic bread or a crusty baguette is perfect for soaking up the luscious sauce, making your meal even more satisfying. Roasted vegetables like asparagus or zucchini also make excellent sides that keep things light and vibrant.
Creative Ways to Present
Consider plating this pasta in shallow bowls to showcase its rich colors and textures. Twirling the pasta into neat nests adds a restaurant-quality look and helps keep the salmon chunks visible on top. For a fun twist at gatherings, try serving it in individual small ramekins or create a casual buffet setup where everyone can help themselves—warmth and comfort guaranteed!
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Salmon Pasta keeps well in an airtight container in the refrigerator for up to 3 days. Be sure to cool it to room temperature before storing to maintain the best quality and flavors.
Freezing
While you can freeze this dish, the texture of the salmon and pasta may change slightly upon thawing. If you do freeze it, portion it into freezer-safe containers and consume within one month for optimal taste and freshness.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. Add a splash of cream or reserved pasta water if the mixture seems dry. Microwaving is possible but do it in short bursts, stirring between to maintain even heat and preserve the delicate salmon texture.
FAQs
Can I use frozen salmon for this Tuscan Salmon Pasta Recipe?
Yes, you can use frozen salmon but make sure to thaw it completely and pat it dry before cooking. This helps achieve a nice sear and prevents excess moisture from diluting the sauce.
What type of pasta works best?
Linguine or spaghetti are ideal here because their long, slender shapes hold the creamy sauce beautifully. However, fettuccine or even penne can be tasty alternatives depending on your preference.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the heavy cream with coconut cream or a cashew cream blend, and use a dairy-free Parmesan alternative or nutritional yeast to keep the flavor profile close to the original.
Can I omit the wine in the recipe?
If you prefer not to use wine, you can simply replace it with an equal amount of chicken broth or vegetable broth. This adjustment still adds depth to the sauce without altering the essence of the dish.
How spicy is the pasta with red pepper flakes?
The red pepper flakes add a gentle warmth that complements the creamy sauce without overpowering it. You can always adjust the amount or leave them out entirely if you prefer a milder dish.
Final Thoughts
This Tuscan Salmon Pasta Recipe is a fantastic way to bring a little taste of Italy into your home kitchen with minimal fuss. With its stunning colors, irresistible creaminess, and perfect balance of flavors, it’s a dish that’s easy to love and equally easy to share with those you care about. I can’t wait for you to try it and make it your own favorite!
Print
Tuscan Salmon Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Tuscan Salmon Pasta recipe combines tender seared salmon with a creamy, flavorful sauce made from sun-dried tomatoes, Kalamata olives, garlic, and fresh basil. Tossed with linguine and finished with Parmesan and a hint of lemon, this dish offers a perfect balance of rich and tangy flavors, ideal for a satisfying weeknight dinner or special occasion meal.
Ingredients
Salmon
- 1 pound salmon fillet, skin on or off, cut into 1-inch cubes
Pasta
- 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 the Salmon: Pat the salmon cubes dry with paper towels to remove excess moisture. Season generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the salmon cubes for 2 to 3 minutes on each side until they are browned and cooked through. Work in batches if necessary to avoid overcrowding the pan. Once cooked, remove the salmon from the skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package instructions, usually about 8 to 10 minutes, until al dente. Before draining, reserve 1/2 cup of the pasta cooking water; then drain the pasta and set aside.
- Make the Sauce: In the same skillet used for the salmon, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and red pepper flakes if using, cooking for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and Kalamata olives, cooking for an additional 1 minute. Pour in the dry white wine and simmer for 1 to 2 minutes to reduce slightly. Add the heavy cream, grated Parmesan, lemon juice, and dried oregano, stirring to combine. Let the sauce simmer gently; if it becomes too thick, add reserved pasta water one tablespoon at a time to reach desired consistency. Season the sauce with salt and pepper to taste.
- Combine Pasta and Salmon with Sauce: Add the cooked pasta directly into the skillet with the sauce and toss to coat the noodles evenly. Gently fold in the seared salmon cubes and fresh chopped basil leaves, being careful not to break up the salmon. Toss lightly to combine all ingredients thoroughly.
- Serve: Serve the Tuscan salmon pasta immediately, garnished with additional grated Parmesan cheese and a sprinkle of red pepper flakes if desired for an extra kick. Enjoy warm for the best flavor.
Notes
- Use skin-on salmon for easier handling when searing, or skinless if preferred.
- Reserve pasta water is helpful to adjust sauce consistency without diluting flavor.
- Substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free version, respectively.
- Can be served with a side salad or crusty bread for a complete meal.
- If you prefer less spice, omit red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan/Italian
