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
Scale
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
