Tuscan Salmon and Mafaldine Pasta is pure Italian-inspired comfort with a luxurious twist, bringing together succulent salmon, ribbons of mafaldine, and a creamy sun-dried tomato sauce that’s bursting with flavor. Every forkful is a celebration of vibrant Mediterranean colors, fresh herbs, and that irresistible balance of creamy, savory, and tangy. Whether you’re craving a cozy weeknight treat or impressing friends at a dinner party, this dish feels special yet is entirely do-able. Get ready to fall in love with a new pasta favorite!
Ingredients You’ll Need
Gathering your ingredients for Tuscan Salmon and Mafaldine Pasta is a breeze, and each element plays a starring role in creating this unforgettable dish. From the gently seared salmon to the pop of sun-dried tomatoes and the silky Parmesan cream, everything mingles to make every bite sing.
- 12 oz mafaldine pasta: The curly ribbons beautifully cradle the sauce, but you can swap in fettuccine or tagliatelle if needed.
- 4 salmon fillets (about 6 oz each): Opt for boneless, skinless fillets for easy eating and a silky texture.
- Salt and black pepper to taste: Simple seasoning helps each ingredient shine.
- 1 tbsp olive oil: For achieving that golden, crisp exterior on your salmon without drying it out.
- 2 tbsp unsalted butter: Adds luxury and rounds out the sauce’s savory notes.
- 3 cloves garlic, minced: For that classic fragrant depth in every Italian sauce.
- 1/2 cup sun-dried tomatoes, chopped: Provides punchy, concentrated tomato flavor and gorgeous color.
- 1 cup cherry tomatoes, halved: Fresh sweetness and a little acidity make the sauce sing.
- 1/2 cup white wine (or chicken broth): For deglazing and adding a gentle tang—choose your favorite crisp white wine for an extra special touch.
- 1 cup heavy cream: The foundation of that irresistible, ultra-creamy sauce.
- 1/2 cup grated Parmesan cheese: Lends salty, nutty umami to tie everything together.
- 2 cups baby spinach: Wilts perfectly into the sauce, adding freshness and color.
- 1 tsp Italian seasoning: Brings herby, aromatic warmth.
- 1/4 tsp red pepper flakes (optional): For a subtle heat—totally up to your personal spice preference.
- Fresh basil or parsley for garnish: Just a sprinkle before serving brings the whole dish to life.
How to Make Tuscan Salmon and Mafaldine Pasta
Step 1: Cook the Mafaldine Pasta
Start by bringing a large pot of salted water to a rolling boil. Drop in your mafaldine pasta and cook it until it’s al dente, following the package instructions. This shape holds its own with a creamy sauce, making each bite more exciting. Once done, drain the pasta and set it aside, but don’t forget to reserve just a splash of pasta water in case you want to loosen the sauce later.
Step 2: Season and Sear the Salmon
Pat the salmon fillets dry and season both sides generously with salt and black pepper. Heat your olive oil over medium-high heat in a large skillet. Carefully add the fillets and sear for about 3–4 minutes per side, aiming for a gorgeous golden crust while keeping the centers perfectly tender. Remove the salmon and let it rest on a plate—you’ll bring it back soon!
Step 3: Build the Tomato Base
Lower the skillet heat to medium and toss in the unsalted butter. Once melted, add the minced garlic and give it a quick stir for about 30 seconds or until fragrant. Then, mix in those chopped sun-dried tomatoes and sweet cherry tomatoes. Sauté everything for 2–3 minutes until the tomatoes soften and begin to meld into a chunky, flavorful base.
Step 4: Make the Creamy Sauce
Pour in your white wine (or chicken broth) and use a wooden spoon to scrape those savory bits off the skillet—this is where a lot of flavor lives! Let it bubble and reduce for a minute, then stir in the heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes if you’re after a little kick. Let the sauce gently simmer for 3–4 minutes, thickening up into silky goodness.
Step 5: Add the Greens and Return the Salmon
Gently fold the baby spinach into the sauce until wilted and vibrant. Nestle the salmon fillets back into the pan, then spoon sauce right over the top so they get nicely coated. This step brings the salmon’s flavor back into the sauce, making every bite of Tuscan Salmon and Mafaldine Pasta extra rich.
Step 6: Combine and Toss
Add your cooked mafaldine pasta straight to the skillet and toss everything together gently so the ribbons are fully coated in that dreamy sauce. If it seems a bit thick, a splash of reserved pasta water will make it perfectly silken. Serve warm, and don’t forget the fresh herbs for a lively finishing touch!
How to Serve Tuscan Salmon and Mafaldine Pasta
Garnishes
A finishing flourish makes all the difference: scatter plenty of freshly chopped basil or parsley over the Tuscan Salmon and Mafaldine Pasta just before serving. You can even add extra Parmesan or a drizzle of quality olive oil for that restaurant-style sparkle.
Side Dishes
This hearty pasta pairs well with a simple green salad, garlic bread, or roasted vegetables. A crisp white wine on the side elevates the experience, highlighting the subtle flavors in your creamy sauce and salmon.
Creative Ways to Present
Turn the meal into an event by plating each salmon fillet atop a generous twirl of mafaldine, then spooning sauce over the top. For a family-style vibe, serve everything right from the skillet—Tuscan Salmon and Mafaldine Pasta looks stunning in a rustic pan and is guaranteed to spark second helpings!
Make Ahead and Storage
Storing Leftovers
Cool your Tuscan Salmon and Mafaldine Pasta completely before transferring to an airtight container. It will keep in the fridge for up to two days, maintaining flavor best if the sauce and pasta are stored together and the salmon is gently placed on top.
Freezing
While the cream sauce can sometimes separate after freezing, you can safely freeze leftovers if needed. Store portions in airtight containers for up to one month. Defrost overnight in the refrigerator before reheating gently.
Reheating
Reheat on the stovetop over low heat with a splash of milk, cream, or water stirred in to loosen the sauce. If microwaving, use 50 percent power and check every minute, keeping the salmon tender by covering loosely while reheating.
FAQs
Can I use a different type Main Course
Absolutely! Mafaldine’s ruffled shape is especially lovely, but fettuccine, tagliatelle, or even pappardelle all work great here. The key is to use a pasta with enough surface area to really hold onto that velvety sauce.
What can I substitute for white wine in the sauce?
You can swap in chicken broth or even vegetable broth for the white wine. It still gives that little extra flavor and helps deglaze the pan, keeping the sauce full of savory goodness.
Is there a lighter option for the creamy sauce?
Yes, for a lighter version of Tuscan Salmon and Mafaldine Pasta, try using half-and-half instead of heavy cream. It will be a touch less rich but still absolutely delicious.
How do I know when the salmon is perfectly cooked?
Salmon is done when it easily flakes with a fork and the inside is just opaque. For a truly luxurious bite, aim to cook it just until it’s no longer translucent in the very center—overcooking can dry it out quickly.
Can I make this recipe ahead of time?
You can prep elements ahead (cooking the pasta and searing the salmon), but for the best creamy texture, assemble the sauce and toss everything together just before serving. Leftovers still taste amazing, but freshly made sauce always shines brightest.
Final Thoughts
If you’re looking for a dish that’s both elegant and comforting, you simply have to give Tuscan Salmon and Mafaldine Pasta a try. This Italian-inspired favorite promises to steal the show any night of the week—so grab your apron and treat yourself to something unforgettable!
Print
Tuscan Salmon and Mafaldine Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful Tuscan-inspired meal with this creamy salmon and mafaldine pasta recipe. Perfectly seared salmon fillets are nestled in a luscious sauce with sun-dried tomatoes, cherry tomatoes, and baby spinach, all tossed with al dente mafaldine pasta. This elegant dish is a harmony of flavors that will transport you to Italy with every bite.
Ingredients
Pasta:
- 12 oz mafaldine pasta
Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper to taste
- 1 tbsp olive oil
Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
- Cook Pasta: Boil mafaldine pasta until al dente, then drain.
- Prepare Salmon: Season fillets with salt and pepper, then sear in olive oil until cooked through. Set aside.
- Make Sauce: In the same skillet, sauté garlic, sun-dried tomatoes, and cherry tomatoes. Deglaze with wine, add cream, Parmesan, and seasonings. Simmer until thickened.
- Finish Dish: Add spinach to sauce, then return salmon to the pan. Toss with pasta and serve garnished with herbs.
Notes
- If mafaldine pasta isn’t available, substitute with fettuccine or tagliatelle.
- For a lighter version, use half-and-half instead of heavy cream.
- Skinless salmon works best for easy eating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
