Description
Tuscan Salmon Pasta is a flavorful and creamy Italian-inspired dish combining tender seared salmon with linguine, sun-dried tomatoes, Kalamata olives, fresh basil, and a luscious white wine cream sauce. Perfect for a comforting yet elegant weeknight dinner, this recipe blends Mediterranean ingredients for a rich and satisfying meal in about 35 minutes.
Ingredients
Scale
Salmon and Pasta
- 1 pound salmon fillet, skin on or off, cut into 1-inch cubes
- 1 pound linguine or spaghetti
Sauce and Flavorings
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare and Sear the Salmon: Pat the salmon cubes dry using paper towels to remove excess moisture. Season generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully add the salmon cubes and sear for 2-3 minutes on each side until they develop a golden brown crust and are cooked through. If necessary, cook in batches to avoid overcrowding. Remove the salmon from the skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package instructions, usually 8-10 minutes, until al dente. Before draining, reserve 1/2 cup of pasta cooking water to help adjust the sauce consistency later.
- Make the Sauce: In the same skillet used for the salmon, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes if using, sautéing for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and halved Kalamata olives and cook for 1 minute to meld flavors. Pour in the dry white wine and let it simmer for 1-2 minutes until reduced slightly. Lower the heat and stir in the heavy cream, grated Parmesan cheese, lemon juice, and dried oregano. Allow the sauce to simmer gently. If the sauce becomes too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached. Taste and adjust seasoning with salt and pepper.
- Combine Pasta and Salmon: Add the drained pasta directly to the skillet with the sauce. Toss well to evenly coat the pasta with the creamy sauce. Gently fold in the seared salmon pieces to avoid breaking them apart. Stir in the chopped fresh basil leaves for freshness and aroma. Serve immediately, optionally garnished with extra Parmesan cheese and a sprinkle of red pepper flakes for an extra kick.
Notes
- Searing salmon in batches prevents steaming and ensures a nicely browned crust.
- Reserve pasta water to help loosen the sauce and better coat the pasta.
- Use oil-packed sun-dried tomatoes for more flavor; if using dry-packed, rehydrate in hot water first.
- White wine can be substituted with chicken broth if preferred.
- Adjust red pepper flakes to control heat level according to taste.
- Serve immediately for the best texture; leftovers may lose sauce creaminess.
