Description
This Healthy & Creamy Tuscan Salmon Pasta is a delightful dish combining tender sautéed salmon fillets with a rich, creamy Tuscan sauce made from butter, garlic, milk, and parmesan cheese. Enhanced with fresh spinach, cherry tomatoes, and sun-dried tomatoes, it offers a flavorful and nutritious meal perfect for any day. Enjoy this comforting pasta dish that balances protein, veggies, and creamy goodness seamlessly.
Ingredients
Salmon
- 24 oz salmon, cut into 4 portions
- 1 tsp olive oil
- 1 tsp pink Himalayan salt
- ½ tsp black pepper, ground
Sauce
- 2 tbsp butter
- 2 cloves garlic, chopped
- 1 cup 2% milk
- 1 tbsp cornstarch
- ½ cup parmesan cheese, freshly grated
- 1 tsp pink Himalayan salt
- ½ tsp black pepper, ground
Vegetables and Extras
- 2 cups fresh chopped spinach
- 1 cup cherry tomatoes, sliced in half
- ¼ cup sun-dried tomatoes
Optional
- 1 serving Barilla Protein+ pasta
Instructions
- Preheat the Pan: Heat a nonstick pan over medium heat while you prepare the salmon. This ensures the pan is ready for perfectly sautéing the fish.
- Prepare and Sauté Salmon: Cut the 24 oz salmon into 4 portions. Lightly spray the heated pan with olive oil and place the salmon fillets skin side down. Season with salt and pepper. Sauté for 5 minutes until the skin is golden brown.
- Flip and Cook Salmon: Flip the salmon fillets, optionally removing the skin, then sauté for another 2 minutes with the lid on. If skin was removed, flip one more time and sauté for 1 more minute with the lid on. Remove salmon from the pan and cover with foil to keep warm.
- Prepare Tuscan Sauce Base: Lower heat to low. Add the garlic butter left in the pan from sautéing salmon or add 2 tablespoons of fresh butter. Add chopped garlic cloves and let butter melt and garlic soften.
- Make Cornstarch Slurry: In a small bowl, mix 1 tablespoon of milk with 1 tablespoon of cornstarch and whisk until smooth. This slurry will thicken the sauce.
- Thicken the Sauce: Pour the remaining milk into the pan with garlic butter, then whisk in the cornstarch slurry. Stir continuously until the sauce starts to thicken, approximately 1-2 minutes.
- Add Cheese and Seasoning: Stir in the grated parmesan cheese, 1 teaspoon salt, and ½ teaspoon black pepper until cheese melts and blends into the sauce.
- Incorporate Vegetables: Add cherry tomatoes, chopped spinach, and sun-dried tomatoes to the sauce. Cook until the spinach wilts and tomatoes soften slightly.
- Reheat Salmon: Return the cooked salmon to the pan and let it heat through in the sauce for about 1 minute.
- Serve: Serve the creamy Tuscan salmon sauce over cooked pasta if desired, or enjoy on its own for a low-carb option.
Notes
- You can remove the salmon skin after searing for a more delicate texture.
- Barilla Protein+ pasta is suggested for added protein, but any pasta of choice works.
- Adjust salt and pepper according to your taste preferences.
- Using fresh parmesan cheese enhances the creaminess and depth of flavor.
- Ensure to cook the sauce on low heat to avoid curdling the milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
