Description
This Healthy Creamy Tuscan Salmon Pasta is a flavorful and nutritious meal combining tender salmon fillets with a creamy garlic-parmesan Tuscan sauce, fresh spinach, cherry tomatoes, and sun-dried tomatoes. Cooked in just 25 minutes, it makes for a quick and satisfying dinner perfect for weeknights or meal prep.
Ingredients
Scale
Salmon and Seasoning
- 24 oz salmon, cut into 4 portions
- 1 tsp olive oil
- 1 tsp pink Himalayan salt
- ½ tsp ground black pepper
Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup 2% milk
- 1 tbsp cornstarch
- ½ cup freshly grated parmesan cheese
- Additional 1 tsp salt (optional for sauce seasoning)
- Additional ½ tsp black pepper (optional for sauce seasoning)
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, sliced in half
- ¼ cup sun-dried tomatoes
Other
- 1 serving Barilla Protein+ pasta (optional, for serving)
Instructions
- Prepare Salmon Portions: Cut the large 12 oz salmon portions in half to make 4 smaller servings each, totaling 8 servings.
- Preheat Pan: Preheat a nonstick pan over medium heat and lightly spray with olive oil to prevent sticking.
- Sauté Salmon Skin Side Down: Place salmon fillets skin side down in the pan. Lightly sprinkle with Himalayan salt and black pepper. Sauté for 5 minutes until the skin becomes golden brown and crisp.
- Flip and Cook Salmon: Flip salmon fillets and optionally remove the skin. Cook for an additional 2 minutes with the lid on. If skin was removed, flip one more time and sauté for another minute with the lid on. Remove salmon from the pan and cover with foil to keep warm.
- Make Tuscan Sauce – Melt Butter and Garlic: Reduce heat to low. Add butter and minced garlic to the pan and sauté until fragrant and the butter is fully melted.
- Prepare Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon milk and the cornstarch until smooth to create a slurry for thickening the sauce.
- Add Milk and Thicken Sauce: Pour the remaining milk into the pan, then whisk in the cornstarch slurry. Stir continuously until the sauce begins to thicken, approximately 1-2 minutes.
- Add Cheese and Seasoning: Stir in grated parmesan cheese, salt, and pepper until fully incorporated and smooth.
- Add Vegetables: Add cherry tomatoes, chopped spinach, and sun-dried tomatoes to the sauce. Cook until the spinach wilts and tomatoes soften slightly.
- Reintroduce Salmon: Return the salmon fillets to the pan and heat for another minute to allow the flavors to meld together.
- Serve: Serve immediately, optionally over cooked Barilla Protein+ pasta or your preferred pasta base for a complete dish.
Notes
- For a gluten-free version, use gluten-free pasta or omit pasta altogether.
- Adjust salt and pepper to taste, especially if using salted butter or salty parmesan cheese.
- To reduce calories, substitute milk with unsweetened almond milk and use less butter.
- Removing salmon skin is optional; leaving skin on adds extra flavor and crispy texture.
- Barilla Protein+ pasta is used here for added protein, but any favorite pasta can be substituted.
