Description
A rich and flavorful dish featuring pan-seared salmon in a creamy garlic sauce with sun-dried tomatoes, spinach, and pasta, inspired by Tuscan flavors.
Ingredients
Units
Scale
- 2 salmon fillets (about 6 oz each)
- 8 oz fettuccine or pasta of choice
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1 tsp Italian seasoning
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Season the salmon fillets with salt, pepper, and half of the Italian seasoning.
- In a large skillet, heat olive oil over medium heat. Sear the salmon fillets for 4-5 minutes on each side until cooked through. Remove and set aside.
- In the same skillet, add butter and sauté garlic for 1 minute until fragrant.
- Add sun-dried tomatoes and cook for another 1-2 minutes.
- Pour in the chicken broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens.
- Add spinach and cook until wilted.
- Return the salmon to the skillet and simmer for 2 minutes to reheat and coat in sauce.
- Add cooked pasta and toss to combine everything evenly.
- Garnish with fresh parsley and serve warm.
Notes
- Use skinless salmon for easier cooking.
- You can substitute heavy cream with half-and-half for a lighter option.
- Adjust the amount of sun-dried tomatoes and garlic to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 6g
- Sodium: 520mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
