Description
This Tuscan Salmon and Mafaldine Pasta recipe combines tender, pan-seared salmon with a rich and creamy sun-dried tomato sauce and fresh spinach, all tossed with wide mafaldine pasta. Perfect for a comforting yet elegant dinner, this dish balances savory flavors with a creamy texture and a touch of Italian herbs.
Ingredients
Scale
For the Salmon
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
For the Pasta and Sauce
- 8 oz mafaldine pasta (or another wide pasta like fettuccine or pappardelle)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (in oil or packed in water, drained)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth for a lighter version)
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/2 teaspoon Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt and pepper to taste
- Red pepper flakes (optional, for some heat)
- Fresh basil or parsley (for garnish)
- Extra grated Parmesan cheese (for garnish)
Instructions
- Cook the Salmon: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon fillets with salt, pepper, and garlic powder. Place the salmon skin-side down in the skillet and cook for 3-4 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside to cool slightly, then flake into large chunks.
- Cook the Pasta: While the salmon is cooking, bring a large pot of salted water to a boil. Cook the mafaldine pasta according to the package instructions, about 9-11 minutes, until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
- Make the Sauce: In the same skillet used for the salmon, add 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the chopped sun-dried tomatoes and cook for another 2 minutes.
- Create the Creamy Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-5 minutes to thicken slightly. Stir in the grated Parmesan, fresh spinach, and Italian seasoning. Season with salt and pepper to taste. Add red pepper flakes if desired for a little heat.
- Combine Pasta and Sauce: Add the cooked mafaldine to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, loosen it by adding a little of the reserved pasta water until desired consistency is reached.
- Add the Salmon: Gently fold the flaked salmon into the pasta and sauce mixture, taking care not to break it up too much.
- Serve: Divide the pasta among plates and garnish with fresh basil or parsley and extra grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- If you prefer a lighter sauce, substitute heavy cream for half-and-half or use vegetable broth.
- You can use fresh sun-dried tomatoes or jarred ones packed in oil; just drain well.
- Feel free to substitute mafaldine for fettuccine, pappardelle, or any wide pasta you prefer.
- For extra flavor, sear the salmon skin-side down until crispy before flipping.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid drying out the salmon.
- Add fresh lemon juice just before serving to brighten the flavors.
