Healthy and Creamy Tuscan Salmon Pasta
A rich, protein-packed pasta dish with grilled salmon, sun-dried tomatoes, and a velvety milk-based sauce. Indulgent and guilt-free, this Tuscan-inspired recipe is quick, easy, and perfect for weeknight meals or date nights.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop/Simmering
- Cuisine: Italian (Tuscan-inspired)
- Diet: Omnivore
Ingredients
8 oz linguine pasta
1 lb wild-caught salmon fillet, skin on
2 cup milk (whole or 2%)
2 tbsp cornstarch
3 clove garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup baby spinach
3/4 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese (optional)
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain and set aside.
While pasta cooks, pat salmon dry and season with 1/4 tsp salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear salmon skin-side down for 3-4 minutes. Flip and cook for another 2-3 minutes. Set aside to rest.
In a small bowl, whisk cornstarch into milk until smooth. In the same skillet, sauté garlic for 1 minute. Add sun-dried tomatoes, lemon juice, and Italian seasoning. Cook for 2 minutes. Pour in the milk mixture and bring to a gentle simmer. Cook until slightly thickened, 3-4 minutes.
Add cooked pasta, baby spinach, and cherry tomatoes to the skillet. Toss until heated through and coated in sauce. Season with remaining salt and pepper.
Flake cooked salmon into pieces and mix into the pasta. Garnish with Parmesan cheese (if using). Serve immediately.
Notes
For meal prep, store components separately and combine before reheating.
Use nutritional yeast as a dairy-free Parmesan alternative.
Grilled asparagus or zucchini can replace cherry tomatoes for extra vegetables.