Description
A healthy and creamy Tuscan salmon pasta featuring tender salmon, a light creamy sauce, and vibrant ingredients like spinach and sun-dried tomatoes for a balanced and flavorful meal.
Ingredients
- 8 oz (225 g) pasta (penne or fettuccine)
- 2 salmon fillets (about 10 oz / 280 g total)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 3/4 cup low-fat cream or half-and-half
- 1/2 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Cook pasta according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season salmon with salt, pepper, and paprika, then cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic until fragrant.
- Add sun-dried tomatoes and cook briefly until softened.
- Pour in broth and low-fat cream, stirring to combine.
- Add Italian seasoning and bring to a gentle simmer.
- Stir in spinach and cook until wilted.
- Mix in Parmesan cheese until the sauce is smooth and slightly thickened.
- Add cooked pasta to the skillet and toss to coat evenly.
- Flake salmon into large pieces and gently fold into the pasta.
- Finish with lemon juice and serve warm.
Notes
- Substitute salmon with chicken or shrimp if desired.
- Use milk with cornstarch instead of cream for a lighter version.
- Add vegetables like mushrooms or zucchini for extra nutrition.
- Whole wheat pasta can be used for more fiber.
- Add a splash of broth or milk when reheating to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
