Tuscan Salmon Pasta Recipes
CREAMY TUSCAN SALMON AND PASTA
This creamy Tuscan salmon and pasta has a delicious, garlicky cream sauce with sun dried tomatoes, fresh spinach, and savory parmesan cheese. This 20 minute meal makes for an fantastic, easy weekday dinner!
Provided by sherry brubaker
Categories Main Course
Number Of Ingredients 14
Steps:
- Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Cook the fettuccine according to package instructions to al dente. Strain the pasta and place it to the side.
- Pan sear the salmon. Remove the salmon from the refrigerator so it has time to come to room temperature (this helps with cooking the salmon evenly). Melt the butter in a large pan over medium heat. Pat dry the salmon filets with a paper towel. Sprinkle the salmon with paprika, salt, and pepper. Place the salmon (skin side down) in the pan and sear on each side for 4-5 minutes (depending on size of salmon). Once the salmon is done cooking, remove it from the pan and place it to the side.
- Build the sauce. Sautè the garlic in the remaining butter in the pan for 2 minutes. Add the basil, red pepper flakes, sun dried tomatoes, and heavy cream. Bring the sauce to a light boil, then reduce the heat to a simmer. Add the parmesan cheese and stir until it is melted and well incorporated. Add the spinach and stir, then remove the sauce from the heat once the spinach has wilted.
- Combine. Toss the pasta in the sauce, then top with the salmon and any juices that have accumulated. Serve with a pinch of fresh parsley and more parmesan cheese. Mangia!
Nutrition Facts : Calories 805 kcal, Carbohydrate 60 g, Protein 34 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 240 mg, Sodium 806 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
TUSCAN SALMON PASTA
White kidney beans and plum tomatoes are tossed with salmon and linguine in this fast-to-fix entree that works for special dinners or every day. Dianne Alvine from Toms River, New Jersey shared the delightful main dish recipe.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through. , Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.
Nutrition Facts : Calories 863 calories, Fat 51g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 215mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 7g fiber), Protein 41g protein.
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
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