Description
This Tuscan Salmon Pasta recipe blends flavorful seared salmon with a creamy sauce featuring sun-dried tomatoes, Kalamata olives, fresh basil, and Parmesan cheese. Perfectly tossed with linguine, it offers a rich and satisfying Italian-inspired dinner ready in just 35 minutes.
Ingredients
Scale
Salmon
- 1 pound salmon fillet, skin on or off, cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil (for searing)
Pasta
- 1 pound linguine or spaghetti
- Salt (for pasta water)
Sauce
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup Kalamata olives, pitted and halved
- 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
- 1/4 cup fresh basil leaves, chopped
Instructions
- Prepare and sear the salmon: Pat the salmon cubes dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the salmon cubes for 2-3 minutes per side until they are browned and cooked through. Work in batches if necessary to avoid overcrowding. Remove the cooked salmon from the skillet and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package directions, usually about 8-10 minutes, until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Make the sauce: In the same skillet used for the salmon, add the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and optional red pepper flakes, cooking for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and Kalamata olives and cook for 1 minute. Pour in the white wine and let it simmer for 1-2 minutes to reduce slightly. Then add the heavy cream, grated Parmesan cheese, lemon juice, and dried oregano. Let the sauce simmer gently. If the sauce becomes too thick, add the reserved pasta water one tablespoon at a time to reach the desired consistency. Season with salt and freshly ground black pepper to taste.
- Toss pasta with sauce and salmon: Add the cooked pasta directly into the skillet with the sauce and toss to coat the pasta evenly. Gently fold in the seared salmon cubes ensuring not to break them apart. Stir in the chopped fresh basil leaves. Serve the pasta immediately garnished with extra Parmesan cheese and additional red pepper flakes if desired.
Notes
- Work in batches while searing salmon to avoid overcrowding the pan and ensure a good sear.
- Reserve pasta water to adjust sauce consistency for a silky, smooth texture.
- Use dry white wine for acidity and depth, but it can be omitted for a non-alcoholic version, substituting with chicken or vegetable broth.
- Optionally garnish with extra fresh basil and Parmesan before serving for enhanced flavor.
- Red pepper flakes are optional and can be adjusted to preference for spiciness.
