Description
This Healthy & Creamy Tuscan Salmon Pasta combines tender, pan-seared salmon fillets with a luscious, creamy Tuscan-style sauce made from butter, garlic, parmesan, fresh spinach, cherry tomatoes, and sun-dried tomatoes. The sauce is thickened with a smooth milk and cornstarch slurry, creating a delightful, flavorful dish that is both nourishing and satisfying. Perfect as a wholesome weeknight dinner, this recipe offers a balanced meal featuring omega-rich salmon, fresh vegetables, and optional protein-packed pasta for added substance.
Ingredients
Scale
Salmon
- 24 oz salmon, cut into 4 portions
- 1 tsp olive oil
- 1 tsp pink Himalayan salt
- ½ tsp black pepper, ground
Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup 2% milk
- 1 tbsp cornstarch
- ½ cup parmesan cheese, freshly grated
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, sliced in half
- ¼ cup sun-dried tomatoes
- Additional 1 tsp salt (optional for sauce seasoning)
- Additional ½ tsp black pepper (optional for sauce seasoning)
Optional
- 1 serving Barilla Protein+ pasta
Instructions
- Prepare Salmon Portions: Cut the large 12 oz salmon portions in half to make 4 smaller servings each, totaling 8 servings.
- Preheat Pan: Preheat a nonstick pan over medium heat and lightly spray with olive oil.
- Sauté Salmon Skin Side Down: Place salmon fillets skin side down in the pan. Lightly sprinkle with Himalayan salt and black pepper. Sauté for 5 minutes until the skin is golden brown and crisp.
- Flip and Cook Salmon: Flip salmon and optionally remove the skin. Cook for an additional 2 minutes with the lid on. If skin was removed, flip one more time and sauté for another minute with the lid on. Remove salmon from pan and cover with foil to keep warm.
- Make Tuscan Sauce – Melt Butter and Garlic: Reduce heat to low. Add butter and minced garlic to the pan and sauté until fragrant and the butter is melted.
- Prepare Cornstarch Slurry: In a small bowl, whisk together 1 tbsp milk and 1 tbsp cornstarch until smooth.
- Add Milk and Thicken Sauce: Pour the remaining milk into the pan, then whisk in the cornstarch slurry. Stir continuously until the sauce begins to thicken, about 1-2 minutes.
- Add Cheese and Seasoning: Stir in grated parmesan cheese, salt, and pepper until fully incorporated into the sauce.
- Add Vegetables: Add cherry tomatoes, chopped spinach, and sun-dried tomatoes to the sauce. Cook until spinach wilts and tomatoes soften slightly.
- Reintroduce Salmon: Return the salmon fillets to the pan and heat for another minute to combine flavors.
- Serve: Serve immediately, optionally over cooked Barilla Protein+ pasta or your preferred base.
Notes
- Nutritional facts are calculated for a 3 oz salmon serving with sauce, one of the 4 large fillets cut in half.
- Adding a 2 oz serving of whole wheat linguini pasta contributes approximately 180 extra calories, bringing the full dish to about 389 calories.
- For lower calorie or gluten-free options, substitute the pasta with vegetables or a brown rice medley.
- Removing the salmon skin is optional, but it can reduce some fat and calories.
Nutrition
- Serving Size: 1 serving (approx. 3 oz salmon with sauce)
- Calories: 209
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg
