Tuscan Salmon with Creamy Garlic Alfredo Penne
Pan-seared salmon served over silky Alfredo penne with sun-dried tomatoes, spinach, garlic, and Parmesan. A luxurious dinner made in under 30 minutes!
Ingredients
For the Salmon
2 salmon fillets
2 tbsp olive oil
1 tsp dried Italian seasoning
Salt & pepper to taste
1 tbsp butter (optional for extra richness)
For the Pasta
8 oz penne pasta
Salt for boiling
For the Creamy Tuscan Alfredo Sauce
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup chopped sun-dried tomatoes
1 cup fresh spinach
½ tsp dried basil
½ tsp dried oregano
Pinch of crushed red pepper flakes (optional)
Salt & pepper to taste
Instructions
- Cook the Penne
- Bring a pot of salted water to a boil.
- Add the penne and cook according to package instructions (usually 10–12 minutes).
- Drain and set aside. Reserve ¼ cup pasta water.
- Cook the Salmon
- Pat salmon fillets dry. Season both sides with salt, pepper, and Italian seasoning.
- Heat 2 tbsp olive oil in a skillet over medium-high heat.
- Add salmon, skin-side down if applicable. Cook for 4–5 minutes.
- Flip and cook another 2–3 minutes until golden.
- Add 1 tbsp butter in the last minute for extra flavor.
- Remove salmon from the pan and set aside.
- Make the Creamy Tuscan Alfredo Sauce
- In the same skillet, melt 2 tbsp butter.
- Add garlic and sauté 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Whisk in the Parmesan until melted and smooth.
- Add sun-dried tomatoes, dried basil, dried oregano, and red pepper flakes.
- Stir in the spinach and cook until wilted.
- Season with salt and pepper to taste.
- If the sauce is too thick, add a splash of pasta water.
- Combine with Penne
- Add the cooked penne to the skillet and toss until fully coated in the creamy sauce.
- Let simmer 1–2 minutes to absorb flavor.
- Serve
Plate the creamy Alfredo penne.
Place the salmon fillet on top.
Spoon extra sauce over the salmon.
Garnish with Parmesan or fresh basil if you like.