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Black Marble

Tuscan Creamy Salmon & Pasta

"This simple and elegant One Pot Creamy Salmon & Pasta makes a quick and filling dinner that your family will love!"



I love cooking Salmon, whether it be in the ovem, the grill, or on the stove. Add an al dente pasta and you can create an amazing dish. The salmon is so tender and flavorful and the creamy sauce is divine. I have never been disappointed.


Playing with my food is how this delicious recipe was created. Tuscan Creamy Salmon & Pasta came straight from leftovers one night and made into a creamy light and delicious lunch for the next day! An Italian dish at it's finest!


Tuscan Creamy Salmon & Pasta

Servings – 4 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients:

Pasta and Sauce


  • 16 oz uncooked penne pasta or your choice of pasta, I use wheat pasta

  • 1 stick of butter, I like Land O' Lakes

  • 1 large beef steak tomato, diced

  • 4 scallion stalks, chopped

  • 8 oz heavy cream

  • 1 cup grated parmesean cheese , + extra for garnish

  • 1/2 cup parsley, chopped

  • 1 teaspoon garlic powder

  • 1 lemon, halved and juiced - slice the other half for garnish and individual serving

  • 1 1/2 teaspoon Mrs. Dash garlic and herb seasoning

  • 1/2 teaspoon paprika

  • 1 teaspoon sea salt or to taste

  • 1 teaspoon pepper or to taste

Salmon


  • 2 lbs salmon

  • 2 tablespoons butter

  • 1 teaspoon garlic powder

  • 1 teaspoon Mrs. Dash lemon herb seasoning

  • 1/2 teaspoon pepper


Directions:

Preheat oven to 350 degrees.


Using a large sauce pan or dutch oven to cook pasta. - This will your dirty dishes at bay!


Cook pasta according to the package instructions.


In a glass baking dish, lay in salmon steaks. Season salmon with garlic powder, Mrs. Dash lemon and herb seasoning, and pepper. Add two tablespoons of butter on top of salmon pieces.


Bake in oven for 30 minutes. Remove from oven and shred into flakes using two forks, set aside. - This will look like the consistency of tuna when you open a fresh can.


Once pasta is cooked to a slight al dente. Drain pasta and reserve a little of the pasta water.


Add pot back over medium-low heat and melt stick of butter, add in cream, parmesan cheese and dry seasonings. Stir and mix until smooth.


Add in tomatoes, and scallions, simmer for 2 minutes over low heat.


Pour in pasta; stir to combine.


Mix in shredded salmon, parsley and fresh squeezed lemon juice. Mix to combine all ingredients.


Sprinkle with more cheese and parsley before serving. Top with a wedge of lemon.

Notes:


Tips for the best Salmon Pasta:


  • Use fresh or frozen salmon. Use fresh salmon or frozen salmon that has been thawed in this dish. Canned salmon would work, but will not have the same freshness in taste for this particular dish. But hey, if that is all you have use it!

  • Use unsalted butter. This leaves an open canvas for adding salt to your taste.

  • Make this with leftover salmon. This is how this recipe was created! If you have some pan-seared salmon from another night, or maybe some grilled salmon left over, use it to make this great recipe even easier! 

  • Add citrus. Add lemon juice or lemon zest to the salmon fillets to give it a delicious zesty flavor.

  • Want spice? Add some heat! Make it a little spice by adding red pepper flakes or some cayenne pepper to the cream sauce. Even a shot of scriracha sauce will do!

  • Substitute other herbs and seasonings. You can use Italian seasoning, fresh basil, fresh dill, or other seasonings for the best flavor in your creamy parmesan sauce.

  • Need to loose the pasta, make the salmon according to directions, continue making the sauce on the stove over low heat. Once the salmon is done baking in the oven, add salmon steaks to the sauce and simmer for 10 minutes. Plate as is, over riced cauliflower for a low carb dish or even brown rice for a healthier version.


How to store and reheat:


Store this salmon recipe in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop or in the microwave until warmed through.


Nutrition:

Calories: 608 | Carbohydrates: 48g | Protein: 39g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 698mg | Potassium: 842mg | Fiber: 2g | Sugar: 5g | Vitamin C: 8mg | Calcium: 324mg | Iron: 2mg


"This recipe is a definate keeper and one to add to your weekly meal planning. I love playing with my food and this is how the best receipes are made!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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