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30-Minute Tuscan Salmon Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 12 ounces pasta (penne, fettuccine, linguine, or your favorite shape)
  • 1 pound salmon fillet, skin removed and cut into bite-sized cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • ½ cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • ½ cup chicken broth (or dry white wine)
  • 4 cups fresh baby spinach
  • ¼ cup grated Parmesan cheese
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 1 tsp fresh thyme leaves (or ½ teaspoon dried thyme)
  • Crushed red pepper flakes (optional)

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
  • While the pasta cooks, season the salmon with salt and pepper.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Add the salmon and cook for 2–3 minutes per side, until lightly golden but not fully cooked through. Transfer to a plate.
  • Reduce the heat to medium. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  • Add the chicken broth (or white wine) and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
  • Stir in the heavy cream, Parmesan cheese, and sun-dried tomatoes. Simmer for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
  • Add the spinach, basil, parsley, and thyme. Cook until the spinach has wilted, about 2 minutes.
  • Return the salmon to the skillet and gently stir until heated through, about 2 minutes.
  • Add the cooked pasta and toss until evenly coated. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
  • Taste and season with additional salt, pepper, or crushed red pepper flakes if desired. Serve immediately with extra Parmesan and fresh parsley.
    • Pair with warm garlic bread and a simple green salad for a quick, restaurant-style meal.