Sun-Dried Tomato Cream Sauce Salmon Pasta with Spinach Recipe
Introduction
This delicious salmon pasta features tender fillets in a rich sun-dried tomato cream sauce with fresh spinach. It’s a comforting and elegant meal perfect for weeknights or special occasions.
Ingredients
- 1 tablespoon olive oil
- 1 pound salmon fillets
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes in oil, chopped
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- 8 oz penne pasta
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt.
- Step 2: When the oil is hot, place salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
- Step 3: Reduce heat to medium, flip the salmon so the skin side is down, and sear for another 4 to 5 minutes until the salmon flakes easily. Remove salmon from the skillet and set aside.
- Step 4: In the same empty skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute until fragrant.
- Step 5: Add fresh spinach and cook, stirring until the spinach wilts, about 2 minutes.
- Step 6: Pour in heavy cream, then add paprika and red pepper flakes. Bring to a simmer and cook for about 1 minute, stirring frequently. Season with salt to taste.
- Step 7: Meanwhile, cook the penne pasta according to package instructions. Drain well.
- Step 8: Add the cooked pasta to the skillet with the cream sauce and stir to combine.
- Step 9: Remove the skin from the salmon by sliding a fork between the fillet and skin. Slice the salmon into large chunks.
- Step 10: Gently fold the salmon chunks into the creamy pasta. Simmer for another minute or until salmon is warmed through and flaky. Adjust seasoning with salt if needed.
Tips & Variations
- Use sun-dried tomatoes packed in oil for extra flavor and a silky sauce.
- Swap fresh spinach for kale or arugula for different greens.
- For a lighter version, substitute half the cream with milk or use a cream alternative.
- Add a splash of white wine to the sauce for added depth before adding the cream.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid overheating to keep the salmon tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, just make sure to thaw the salmon completely and pat it dry before cooking to ensure a good sear and prevent excess moisture.
What can I use instead of penne pasta?
You can substitute penne with other pasta shapes like rigatoni, fusilli, or farfalle. Even gluten-free pasta works well if needed.
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Sun-Dried Tomato Cream Sauce Salmon Pasta with Spinach Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This delicious and creamy pasta dish features tender seared salmon fillets served with a rich sun-dried tomato cream sauce and fresh spinach, tossed with perfectly cooked penne pasta. A flavorful combination of garlic, paprika, and subtle red pepper flakes enhances the sauce, making it an elegant yet easy meal perfect for weeknights or special occasions.
Ingredients
Salmon
- 1 tablespoon olive oil
- 1 pound salmon fillets
- 1/4 teaspoon salt
Sauce and Vegetables
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes in oil, chopped
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
Pasta
- 8 oz penne
Instructions
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with 1/4 teaspoon salt. Once the oil is hot, place the salmon fillets flesh side down (skin side up) in the skillet and sear for about 4 minutes to develop a golden crust. Reduce the heat to medium and flip the fillets to the skin side down. Sear for an additional 4 to 5 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
- Prepare the Cream Sauce: In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook while stirring for about 1 minute until fragrant. Add the fresh spinach to the skillet and continue cooking, stirring occasionally, until the spinach wilts, about 2 minutes.
- Simmer the Sauce: Pour in 1 cup of heavy cream along with the paprika and red pepper flakes. Bring the mixture to a simmer and cook for about 1 minute while stirring. Taste and season with salt as needed. Adjust paprika to your preference for additional flavor.
- Cook the Pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain thoroughly.
- Combine and Finish: Add the cooked and drained penne into the skillet with the cream sauce and vegetables. Stir well to coat the pasta evenly with the sauce.
- Prepare the Salmon: Remove the skin from the salmon fillets by sliding a fork or spatula between the flesh and skin. Slice the salmon into large chunks.
- Assemble the Dish: Gently fold the salmon chunks into the creamy pasta mixture. Allow it to simmer for a minute or more on low heat, until the salmon is warmed through and flakes easily. Taste and adjust seasoning with salt if needed before serving.
Notes
- Use salmon fillets with skin on for easier searing and moisture retention.
- Sun-dried tomatoes in oil add more flavor; drain some oil if too oily.
- Adjust red pepper flakes for desired spiciness.
- Heavy cream can be substituted with half-and-half for a lighter version but may reduce richness.
- This dish pairs well with a crisp white wine or a fresh green salad on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: salmon pasta, sun-dried tomato cream sauce, creamy spinach pasta, seared salmon recipe, one pan pasta dish
