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Tuscan Salmon Pasta

Creamy Tuscan Salmon Pasta: A Healthy Weeknight Wonder

This Healthy Tuscan Salmon Pasta is a deliciously creamy and nutritious meal, ready in under 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 389
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Whole Wheat Linguini Swap with gluten-free pasta if desired.
For the Salmon
  • 24 oz Salmon Cut into 4 portions; substitute with chicken or shrimp for an alternative protein.
For the Creamy Sauce
  • 1 cup 2% Milk Low-fat or unsweetened plant-based milk works as an alternative.
  • 1 tbsp Cornstarch Thickener for achieving the creamy sauce without heavy cream.
  • 2 tbsp Butter Adds richness and depth to the flavor of the sauce.
  • 1 tsp Olive Oil For sautéing the salmon.
  • 2 cloves Garlic Minced; increase quantity for a stronger garlic taste.
For the Vegetables
  • 2 cups Fresh Spinach Increase quantity for more greens.
  • 1 cup Cherry Tomatoes Swap with grape tomatoes if desired.
  • 0.25 cup Sun-Dried Tomatoes Can be omitted if not available.
For the Garnish
  • 0.5 cup Parmesan Cheese Fresh grated; nutritional yeast serves as a dairy-free option.
  • 1 tsp Salt Pink Himalayan; adjust to taste.
  • 0.5 tsp Black Pepper Ground; feel free to add more for extra kick.

Equipment

  • nonstick skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat a nonstick skillet over medium heat for about 2–3 minutes. Season salmon fillets with salt and pepper.
  2. Add 1 tsp of olive oil to the pan. Place salmon fillets skin-side down and sauté for approximately 5 minutes until skin is crispy. Flip and cook for another 2–3 minutes until cooked through.
  3. Add 2 tbsp of butter and 2 minced garlic cloves to the pan. Sauté for 1–2 minutes until garlic is fragrant.
  4. Whisk together 1 cup of milk and 1 tbsp of cornstarch until smooth. Pour into the pan while whisking continuously for 1–2 minutes until sauce thickens.
  5. Stir in ½ cup of grated Parmesan cheese, 1 tsp of salt, and ½ tsp of black pepper. Mix until combined.
  6. Add fresh spinach, cherry tomatoes, and sun-dried tomatoes to the sauce. Stir until spinach wilts, about 2–3 minutes.
  7. Return the salmon to the pan for 1 minute. Cook whole wheat linguini according to package instructions.
  8. Plate the cooked linguini, spoon the salmon and creamy sauce over it, and garnish with additional Parmesan if desired.

Nutrition

Serving: 1plateCalories: 389kcalCarbohydrates: 40gProtein: 31gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 72mgSodium: 550mgPotassium: 790mgFiber: 5gSugar: 3gVitamin A: 2800IUVitamin C: 35mgCalcium: 200mgIron: 2.5mg

Notes

This dish highlights fresh ingredients and is perfect for satisfying any weekday cravings. Store leftovers in an airtight container for up to 3 days and reheat gently on the stove with a splash of milk.

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