Creamy Tuscan Salmon Pasta
Pasta coated in a cream sauce with salmon, sun-dried tomatoes, and fresh herbs. Pan-seared salmon and pasta combine with a silky garlic-herb cream base.
Ingredients
Method
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente; drain and set aside.
Pat salmon pieces dry with a paper towel. Mince garlic and dice shallot; chop sun-dried tomatoes if they are large.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season salmon with salt and black pepper, then sear until cooked through, about 6–8 minutes, turning halfway. Transfer to a plate.
In the same skillet, add remaining 1 tbsp olive oil and sauté shallot until softened, about 2 minutes. Add garlic and cook for 30 seconds until fragrant.
Pour in vegetable broth and heavy cream. Stir in sun-dried tomatoes and bring to a simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
Return cooked salmon to the skillet. Add cooked pasta to the sauce and toss to coat. Stir in lemon juice and half the fresh parsley.
Divide pasta among bowls. Top with remaining fresh basil, parmesan cheese, and parsley. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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