Creamy Tuscan Salmon Pasta

Silky cream sauce with sun-dried tomatoes, wilted spinach, and pan-seared salmon — a restaurant-quality dinner ready in 30 minutes.

Ingredients

• •2 salmon fillets (about 150g each), skin on
• •200g penne or rigatoni
• •3 cloves garlic, minced
• •1/3 cup sun-dried tomatoes (oil-packed), sliced
• •2 large handfuls baby spinach
• •200ml heavy cream
• •1/4 cup grated Parmesan
• •1 tablespoon olive oil
• •1/2 teaspoon chili flakes (optional)
• •Salt and black pepper, to taste
• •Fresh basil to serve

Instructions

1. 1. Cook pasta in well-salted boiling water until al dente. Reserve 1/3 cup pasta water before draining.
2. 2. Pat salmon fillets dry and season generously with salt and pepper on both sides.
3. 3. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes without moving. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate and flake into large chunks with a fork.
4. 4. In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes and sauté for 1–2 minutes until fragrant.
5. 5. Pour in the heavy cream and let it simmer for 2 minutes, scraping up any browned bits from the pan. Add chili flakes if using.
6. 6. Stir in Parmesan until melted, then add spinach and toss until just wilted, about 1 minute.
7. 7. Add the drained pasta to the skillet and toss to coat. Add a splash of pasta water to loosen the sauce if needed.
8. 8. Gently fold in the flaked salmon. Taste, adjust seasoning, and serve immediately topped with fresh basil.