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
Scale
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
