Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach recipe

This Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach is, without a doubt, one of those showstopper meals that tastes like it came from a high-end restaurant but is surprisingly straightforward to whip up in your own kitchen. The first time I made this, I was aiming for a special weeknight dinner – something a bit more elevated than our usual rotation. The results were spectacular! The rich, savory salmon, perfectly flaked into a luscious cream sauce infused with the tangy sweetness of sun-dried tomatoes and vibrant pops of spinach, all clinging to perfectly al dente pasta… it was a symphony of flavors and textures. My family was absolutely floored. My partner, who adores salmon, declared it his new favorite pasta dish, and even my usually picky eater was intrigued by the colorful flecks of spinach and happily cleaned their plate. It’s since become a go-to for when we want something indulgent yet manageable, perfect for date nights in, impressing guests, or just treating ourselves. The beauty of it is the balance – the richness of the cream is cut by the acidity of the tomatoes and a hint of lemon, making it satisfying but not overly heavy. It’s a dish that truly makes you feel like a culinary wizard!

Complete with the ingredients amount

This recipe is designed to create a generous and flavorful meal for 4 people, or 2-3 with delightful leftovers. Adjust quantities as needed for your party size.

• For the Salmon:
  • Salmon Fillets: 2 (6-8 oz each), skin-on or skinless, patted thoroughly dry
  • Olive Oil: 1 tablespoon
  • Salt: 1/2 teaspoon, or to taste
  • Black Pepper: 1/4 teaspoon, freshly ground, or to taste
• For the Pasta:
  • Pasta: 12 ounces (340g) of your choice (linguine, fettuccine, pappardelle, or penne work well)
  • Salt: 1 tablespoon (for pasta water)
• For the Sun-Dried Tomato Cream Sauce & Spinach:
  • Olive Oil: 1 tablespoon (can use oil from sun-dried tomato jar if oil-packed)
  • Butter: 2 tablespoons, unsalted
  • Shallots: 2 medium (or 1/2 small red onion), finely minced (about 1/3 cup)
  • Garlic: 4 cloves, minced (about 1.5 tablespoons)
  • Sun-Dried Tomatoes: 1/2 cup, oil-packed, drained and roughly chopped (reserve 1 tbsp of the oil if desired for extra flavor)
  • Dry White Wine: 1/4 cup (optional, such as Pinot Grigio or Sauvignon Blanc, or use chicken/vegetable broth)
  • Chicken Broth or Vegetable Broth: 1/2 cup, low sodium
  • Heavy Cream: 1 cup (for a lighter version, use half-and-half or evaporated milk, though richness will vary)
  • Parmesan Cheese: 1/2 cup, freshly grated, plus more for serving
  • Fresh Baby Spinach: 5 ounces (about 4-5 packed cups), washed
  • Red Pepper Flakes: 1/4 teaspoon (optional, for a hint of spice)
  • Lemon Juice: 1 tablespoon, freshly squeezed (from about 1/2 lemon)
  • Fresh Parsley or Basil: 2 tablespoons, chopped, for garnish
  • Salt and Black Pepper: To taste

Instructions

Follow these detailed steps to create a restaurant-quality Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach. Working methodically will ensure all components come together perfectly.

1. Prepare Ingredients (Mise en Place):
   • Pat the salmon fillets thoroughly dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt and pepper.
   • Mince the shallots and garlic. Chop the drained sun-dried tomatoes. Grate the Parmesan cheese. Wash the spinach. Chop the fresh parsley or basil for garnish. Have all other ingredients measured and ready.
2. Cook the Pasta:
   • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
   • Add the pasta and cook according to package directions until al dente (tender but still with a slight bite).
   • Crucially: Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water is gold for adjusting the consistency of your sauce later.
   • Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a few minutes.
3. Cook the Salmon:
   • While the pasta is cooking, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel work best) over medium-high heat until the oil is shimmering but not smoking.
   • Carefully place the seasoned salmon fillets in the hot skillet. If using skin-on salmon, place it skin-side down first.
   • Sear for 4-6 minutes on the first side without moving them, until the skin is crispy and golden brown, and the salmon is cooked about halfway through (you’ll see the color change up the sides).
   • Flip the salmon gently and cook for another 3-5 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 135-145°F (57-63°C) depending on your desired doneness. Avoid overcooking, as it will make the salmon dry.
   • Remove the salmon from the skillet and transfer it to a clean plate. Tent loosely with foil to keep warm. If you used skin-on salmon, you can choose to remove and discard the skin now, or leave it on and flake the meat off. Once cool enough to handle, flake the salmon into large, bite-sized pieces. Do not wipe out the skillet; the browned bits (fond) will add flavor to the sauce.
4. Start the Sun-Dried Tomato Cream Sauce:
   • Reduce the heat under the same skillet to medium. Add the remaining 1 tablespoon of olive oil (or sun-dried tomato oil) and the 2 tablespoons of butter to the skillet.
   • Once the butter is melted, add the minced shallots and sauté for 2-3 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan.
   • Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
   • Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes, allowing their flavors to meld.
5. Deglaze and Build the Sauce:
   • If using, pour in the dry white wine. Bring to a simmer and cook for 1-2 minutes, scraping the bottom of the pan with a wooden spoon or spatula to loosen any flavorful browned bits. Allow the wine to reduce by about half. (If not using wine, proceed directly to adding the broth).
   • Pour in the chicken or vegetable broth. Bring to a simmer and cook for 2-3 minutes to let it reduce slightly.
   • Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Bring the sauce to a gentle simmer (do not boil vigorously, or it might curdle). Cook for 3-5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
6. Incorporate Cheese and Spinach:
   • Remove the skillet from the heat (or keep on very low heat) and gradually stir in the freshly grated Parmesan cheese until it’s melted and the sauce is smooth and creamy.
   • Add the fresh baby spinach to the skillet in handfuls, stirring gently until it wilts down into the sauce. This will only take 1-2 minutes. The residual heat from the sauce is usually enough.
7. Combine and Finish:
   • Add the cooked and drained pasta to the skillet with the sauce. Toss gently to coat all the pasta evenly.
   • Add the flaked salmon pieces to the pasta and sauce. Toss very gently to distribute the salmon without breaking it up too much.
   • If the sauce seems too thick, add a splash or two of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy pasta water will help the sauce cling to the pasta beautifully.
   • Stir in the fresh lemon juice. Taste the sauce and adjust seasonings if necessary – you may need a bit more salt, pepper, or even a tiny pinch more red pepper flakes.
8. Serve:
   • Divide the Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach among warmed serving bowls or plates.
   • Garnish generously with extra freshly grated Parmesan cheese and freshly chopped parsley or basil.
   • Serve immediately and enjoy the rich, comforting flavors.

Nutrition Facts (Servings and calories per serving)

Please note that these nutritional values are approximate and can vary significantly based on the specific brands of ingredients used, exact portion sizes, type of pasta, and whether skin-on or skinless salmon is used. This calculation assumes 4 servings.

• Servings: 4 generous servings
• Calories per serving (approximate): 750-900 calories

Approximate Breakdown (per serving):

• Protein: 40-50g (Primarily from salmon and Parmesan, with some from pasta)
• Fat: 45-60g (From salmon, olive oil, butter, heavy cream, Parmesan)
  • Saturated Fat: 20-28g (Mainly from butter, cream, and cheese)
• Carbohydrates: 45-55g (Primarily from pasta, with some from vegetables)
• Fiber: 4-6g (From spinach, sun-dried tomatoes, and whole wheat pasta if used)
• Sugar: 5-8g (Naturally occurring, some from sun-dried tomatoes)

For a more precise calculation, it’s recommended to use an online recipe nutrition calculator and input your exact ingredients and quantities. This dish is rich and satisfying, making it more of an indulgent meal.

Preparation time

This dish, while elegant, comes together relatively quickly, especially if you multitask efficiently.

• Prep Time (Mise en Place): 15-20 minutes
  • This includes:
    • Patting dry and seasoning salmon: 2-3 minutes
    • Chopping shallots, garlic, sun-dried tomatoes: 8-10 minutes
    • Grating Parmesan, washing spinach, chopping herbs: 5-7 minutes
    • Measuring other ingredients.
• Cook Time: 25-35 minutes
  • Cooking pasta: 8-12 minutes (depending on pasta type)
  • Cooking salmon: 7-10 minutes
  • Making the sauce and combining: 10-15 minutes
• Total Time: Approximately 40-55 minutes from start to finish.

This timeline makes it achievable for a special weeknight meal or a relaxed weekend dinner without spending hours in the kitchen.

How to Serve

Serving this Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach thoughtfully can enhance the dining experience. Here are some ideas:

• In Individual Pasta Bowls:
  • The most classic presentation. Use wide, shallow pasta bowls to showcase the vibrant colors of the dish.
  • Ensure each serving gets a good distribution of salmon, spinach, sun-dried tomatoes, and luscious sauce.
  • Garnish generously:
    • A sprinkle of extra freshly grated Parmesan cheese is a must.
    • A scattering of freshly chopped parsley or basil adds a pop of green and fresh aroma.
    • A very light drizzle of high-quality extra virgin olive oil right before serving can add sheen and a peppery note.
    • A lemon wedge on the side of each bowl allows diners to add an extra squeeze of brightness if desired.
• Family Style:
  • Arrange the entire dish on a large, attractive serving platter or in a wide serving bowl.
  • Garnish the whole platter as above.
  • Provide serving spoons and tongs for guests to serve themselves. This works well for casual gatherings.
• Accompaniments:
  • Crusty Bread: Serve with slices of warm crusty Italian bread, garlic bread, or focaccia. This is perfect for mopping up any leftover delicious sauce.
    • Simple garlic bread: Toast bread slices, rub with a cut garlic clove, and drizzle with olive oil.
  • Simple Green Salad: A light, crisp green salad with a simple vinaigrette (lemon juice, olive oil, salt, pepper) provides a refreshing contrast to the richness of the pasta.
    • Consider mixed greens, arugula, or romaine lettuce with a few cherry tomatoes and cucumber slices.
  • Steamed or Roasted Vegetables: If you want to add more vegetables, consider a side of simple steamed asparagus or roasted broccoli.
• Wine Pairing:
  • White Wine: A medium-bodied, crisp white wine pairs beautifully.
    • Pinot Grigio: Light, crisp, and refreshing.
    • Sauvignon Blanc: Zesty with herbal notes that complement the spinach and lemon.
    • Unoaked or lightly oaked Chardonnay: Can stand up to the creaminess without overpowering the salmon.
  • Light-Bodied Red Wine: If you prefer red, a light-bodied option can work.
    • Pinot Noir: Its earthy notes and bright acidity can complement the salmon and tomato flavors.

Presentation is key to making this dish feel even more special. Taking a few extra moments for garnishing can make a big difference.

Additional tips (5 tips)

Elevate your Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach with these expert tips:

1. Perfectly Cooked Salmon Every Time:
   • Don’t Overcrowd the Pan: Cook salmon in batches if necessary to ensure each fillet gets good contact with the hot pan for a proper sear. Overcrowding steams the fish instead of searing it.
   • Hot Pan, Cold Oil (almost): Get your pan properly hot before adding the oil, then add the oil and let it heat up quickly. This helps prevent sticking.
   • Don’t Move It Too Soon: When searing, especially skin-side down, let the salmon cook undisturbed for the recommended time to develop a crispy crust. It will release easily when it’s ready to be flipped.
   • Rest the Salmon: Allowing the cooked salmon to rest for a few minutes before flaking helps it retain its juices, resulting in more tender, flavorful fish.
2. Mastering the Cream Sauce:
   • Use Full-Fat Heavy Cream: For the richest, most stable cream sauce, heavy cream (usually 36-40% milkfat) is best. It’s less likely to curdle when simmered or when acidic ingredients like lemon juice are added.
   • Temper the Cream (if concerned): While not always necessary with heavy cream, if you’re using a lower-fat dairy or are worried about curdling, you can temper it. Whisk a small amount of the hot pan liquid into the cream in a separate bowl before slowly adding the warmed cream mixture back into the pan.
   • Parmesan Power: Always use freshly grated Parmesan cheese (Parmigiano-Reggiano is ideal). Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly, resulting in a gritty sauce. Add it off the heat or on very low heat to prevent clumping.
3. The Magic of Pasta Water:
   • Don’t underestimate the power of reserved pasta water! It’s full of starch, which acts as an emulsifier and thickener.
   • If your sauce is too thick after adding the pasta, a few tablespoons of pasta water will loosen it to the perfect consistency while helping it cling beautifully to the noodles.
   • It’s always better to make your sauce slightly thicker initially, as you can easily thin it with pasta water. It’s harder to thicken a sauce once the pasta is added.
4. Sun-Dried Tomato Savvy:
   • Oil-Packed vs. Dry-Packed: Oil-packed sun-dried tomatoes are generally preferred for this recipe as they are already tender and flavorful. Drain them well, and you can even use a tablespoon of their herbed oil in place of some olive oil for sautéing the aromatics, adding an extra layer of flavor.
   • Rehydrating Dry-Packed: If you only have dry-packed sun-dried tomatoes, rehydrate them by soaking them in hot water or broth for about 20-30 minutes until softened. Drain thoroughly before chopping and using.
   • Chopping Size: Chop them into small, bite-sized pieces so their flavor is distributed throughout the dish without any single bite being overwhelmingly tomatoey.
5. Flavor Customization & Enhancements:
   • Herb Variations: While parsley and basil are classic, try adding a pinch of dried oregano or marjoram with the garlic for a different Mediterranean note. A small amount of fresh dill can also complement salmon beautifully, added at the end.
   • Add Capers: For an extra briny, tangy kick, stir in a tablespoon of drained capers along with the sun-dried tomatoes.
   • Vegetable Boost: Feel free to add other quick-cooking vegetables. Sautéed mushrooms, blanched asparagus tips, or even frozen peas (added with the spinach) can work well.
   • Spice it Up: If you like more heat, increase the red pepper flakes or add a dash of your favorite hot sauce to the finished dish.

FAQ section (5 Q/A)

Here are answers to some common questions about making this Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach:

Q1: What type of salmon is best for this recipe?
A1: Any good-quality salmon fillet will work well. Some popular choices include:
* Atlantic Salmon: Widely available, has a mild flavor and tender, flaky texture. Often farmed.
* Coho Salmon (Silver Salmon): Has a milder flavor than King or Sockeye and a firm texture.
* Sockeye Salmon (Red Salmon): Known for its deep red-orange color, rich flavor, and firmer texture. It’s lower in fat than Atlantic salmon.
* King Salmon (Chinook): The richest and most luxurious, with high oil content and a buttery texture.
Choose fillets that are about 1 to 1.5 inches thick for even cooking. Whether you opt for skin-on or skinless is personal preference; skin-on can yield crispier skin if seared properly, adding texture, but skinless is often easier to flake directly into the pasta.

Q2: Can I make this dish ahead of time?
A2: While pasta dishes are generally best enjoyed fresh, you can do some prep work ahead:
* Prep Ingredients: Chop vegetables, grate cheese, and even cook and flake the salmon a day in advance. Store the cooked salmon in an airtight container in the refrigerator.
* Partial Assembly: You could make the sauce (without the spinach and salmon) a day ahead, cool it, and store it. Reheat gently on the stovetop, then proceed with adding spinach, freshly cooked pasta, and pre-cooked salmon.
* Full Dish: If you make the entire dish ahead, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or broth to loosen the sauce as it will thicken upon chilling. You can also reheat in the microwave, but stovetop is preferred for better texture. The spinach may lose some of its vibrancy upon reheating.

Q3: How can I make a lighter or dairy-free version of this recipe?
A3: Yes, you can make adjustments for a lighter or dairy-free version:
* Lighter Version:
* Use half-and-half or evaporated milk instead of heavy cream (the sauce will be less rich and may need a little cornstarch slurry to thicken).
* Reduce the amount of butter or use olive oil exclusively.
* Use a bit less Parmesan cheese.
* Load up on more spinach or add other non-starchy vegetables.
* Dairy-Free Version:
* Replace butter with a dairy-free butter alternative or more olive oil.
* Substitute heavy cream with a full-fat, unsweetened plant-based cream (like cashew cream, oat cream, or a good quality coconut cream – note that coconut cream might impart a subtle coconut flavor).
* Use a dairy-free Parmesan cheese alternative or nutritional yeast (for a cheesy, umami flavor). Ensure your broth is also dairy-free.

Q4: What other types of pasta can I use?
A4: This sauce is quite versatile and pairs well with many pasta shapes. Good choices include:
* Long Pastas: Linguine (classic), fettuccine, pappardelle (its wide ribbons are great for catching sauce), tagliatelle, or even spaghetti.
* Short Pastas: Penne, rigatoni, fusilli, farfalle (bow-tie), or orecchiette. Shapes with ridges or hollows are excellent for holding onto the creamy sauce and bits of salmon and tomato.
* Whole Wheat Pasta: For added fiber and a nuttier flavor, whole wheat versions of the above pastas can be used. Adjust cooking time accordingly.

Q5: Can I use frozen salmon fillets?
A5: Yes, frozen salmon fillets work perfectly well for this recipe. Ensure you thaw them properly for the best results:
* Best Method (Slow Thaw): Transfer the frozen salmon from the freezer to the refrigerator and let it thaw overnight (or for at least 8-12 hours).
* Quicker Method (Cold Water Thaw): If you’re short on time, place the sealed, vacuum-packed salmon fillets in a bowl of cold tap water. Change the water every 30 minutes until thawed (usually takes 1-2 hours depending on thickness). Do not use hot water, as it can cook the outside of the fish unevenly and promote bacterial growth.
Once thawed, pat the salmon fillets very thoroughly dry with paper towels before seasoning and cooking as directed in the recipe. This step is crucial for achieving a good sear.

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