Description

A deliciously creamy and healthy Tuscan salmon pasta made with seared salmon, sun-dried tomatoes, spinach, and a light cream sauce. Perfect for a satisfying yet nutritious meal.

Ingredients

2 salmon fillets (about 6 oz each)
8 oz whole wheat fettuccine or pasta of choice
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (in oil), drained and chopped
2 cups fresh baby spinach
1 cup unsweetened almond milk or low-fat milk
1/4 cup grated Parmesan cheese
1 tablespoon cornstarch (mixed with 2 tablespoons water)
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)

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Instructions

Cook the pasta according to package directions. Drain and set aside.
Season salmon fillets with salt, pepper, and half of the Italian seasoning.
Heat olive oil in a large skillet over medium heat. Sear the salmon for 4-5 minutes per side, until cooked through. Remove and set aside.
In the same skillet, add minced garlic and sauté for 1 minute.
Add sun-dried tomatoes and cook for another minute.
Pour in almond milk and bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens slightly.
Add Parmesan cheese and stir until melted.
Add baby spinach and cook until wilted.
Flake the salmon into large chunks and return to the skillet.
Add cooked pasta and toss everything together gently.
Garnish with fresh parsley before serving.

Notes

You can substitute dairy milk or cream for almond milk if preferred.
Use gluten-free pasta for a gluten-free version.
Adjust seasoning and cheese to taste for richer flavor.