Creamy Tuscan Salmon with Linguine

Name: Creamy Tuscan Salmon with Linguine
Total time: 25 min
Yield: 4 people
Ingredients: 4 fillets (6 oz each) Salmon; 8 oz Linguine; 2 tbsp Olive Oil; 2 tbsp Salted Butter; 4 cloves Garlic; 1 medium Shallots; 3 oz Sun-Dried Tomatoes; 1 cup Heavy Cream; 0.5 cup Parmesan; 3 cups Spinach; 1 small Lemons; 1 tsp Sea Salt; 0.5 tsp Black Pepper

PescatarianUnder 30 MinsStovetopDinnerDate Night • Comfort FoodItalian

Medium

25min

780kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Pan-seared salmon served in a rich parmesan cream sauce with spinach and sun-dried tomatoes over linguine.

This Creamy Tuscan Salmon is a luxurious, restaurant-quality meal that comes together right in your own kitchen in under 30 minutes. Perfectly pan-seared salmon fillets are nestled into a rich, velvety garlic butter sauce that is infused with the sweetness of sun-dried tomatoes and the earthiness of fresh spinach. The beauty of this Creamy Tuscan Salmon recipe lies in its simplicity; despite the complex flavors, it requires only one pan for the sauce and fish, making cleanup a breeze. We serve it over al dente linguine to soak up every drop of the golden, savory sauce. Whether you are cooking for a special date night or just need a comforting weeknight dinner, this Creamy Tuscan Salmon delivers a balance of protein, healthy fats, and vibrant vegetables that will leave everyone satisfied. The combination of heavy cream and parmesan creates a luscious texture that perfectly coats the tender fish.

Ingredients

4 fillets (150g each) Salmon
250 g Linguine
2 tbsp Olive Oil
2 tbsp Salted Butter
4 cloves Garlic
1 medium Shallots
85 g Sun-Dried Tomatoes
240 ml Heavy Cream
50 g Parmesan
90 g Spinach
1 small Lemons
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2
Season the salmon fillets with sea salt and black pepper on both sides.
3
Heat the olive oil in a large skillet over medium-high heat. Sear the salmon for 4-5 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
4
In the same skillet, melt the salted butter over medium heat. Add the chopped shallots and minced garlic. Sauté for 2 minutes until fragrant and softened.
5
Add the sun-dried tomatoes and cook for another minute to release their flavor.
6
Reduce the heat to low-medium and pour in the heavy cream. Bring to a gentle simmer (do not boil rapidly).
7
Stir in the parmesan until melted and smooth. Add the spinach and stir until wilted.
8
Return the salmon fillets to the pan, spooning the sauce over them. Squeeze fresh lemon juice over the top for acidity.
9
Serve the salmon and sauce immediately over the cooked linguine.

Chef's Tips

•Pat the salmon very dry with paper towels before searing to get a crispy crust.
•If the sauce gets too thick, splash in a little pasta water to thin it out.
•For extra heat, add a pinch of chili flakes with the garlic.

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Recipe By

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