Tuscan Salmon and Mafaldine Pasta

If you’re in the mood for something that feels both luxurious and comforting, then Tuscan Salmon and Mafaldine Pasta is exactly what you need. Imagine succulent, pan-seared salmon perfectly paired with rich, creamy sauce, fresh garlic, sun-dried tomatoes, and just the right amount of herbs, all tossed with delicate mafaldine pasta. Every bite is a symphony of flavors—mild yet flavorful salmon, tangy sun-dried tomatoes, and the lush creaminess of the sauce enveloping the pasta.

It’s a meal that’s perfect for a cozy night in or a dinner that will wow guests. Plus, it’s so simple to make, and the ingredients come together so beautifully that you’ll feel like you’re eating in a fancy restaurant without leaving your kitchen.

Why You’ll Love Tuscan Salmon and Mafaldine Pasta

A Flavorful Symphony

The salmon is so tender and flaky, soaking up all the rich flavors of the creamy garlic sauce, while the sun-dried tomatoes and fresh herbs bring in a punch of tanginess and earthiness. Toss that with the mafaldine pasta, and you’ve got a dish that hits every flavor note perfectly.

Quick and Easy

This meal may sound fancy, but it comes together in no time! You don’t need to be a culinary expert to make this dish. It’s straightforward, and the steps are easy to follow, so you’ll be savoring this tasty meal in about 30 minutes.

Versatile

Whether you’re looking for a fancy dinner to impress someone special or something easy for a weeknight, this dish fits the bill. It’s perfect for a cozy date night, a weekend meal, or even when you just want something that feels a little bit special.

Healthy and Satisfying

This dish features fresh, nutrient-packed ingredients like salmon and herbs, so while it’s indulgent, it’s also packed with healthy omega-3s, protein, and vitamins.

Ingredients

Here’s everything you need to make Tuscan Salmon and Mafaldine Pasta:

For the Pasta:

• Mafaldine pasta (or any pasta you prefer)
• Salt (for the pasta water)

For the Salmon and Sauce:

• Fresh salmon fillets (skinless or skin-on)
• Olive oil (for searing)
• Garlic (minced)
• Sun-dried tomatoes (chopped)
• Heavy cream (for a creamy, luscious sauce)
• Parmesan cheese (grated, for added richness)
• Fresh spinach (for a pop of green)
• Fresh basil (chopped, for garnish)
• Lemon zest (for a little zing)
• Salt and pepper (to taste)

(Note: Full ingredient measurements are listed in the recipe card below.)

Instructions

Here’s how to make this flavorful dish:

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add the mafaldine pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water for later.

Step 2: Cook the Salmon

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, add the salmon to the pan, skin-side down (if using skin-on fillets). Cook for about 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. Remove the salmon from the skillet and set aside.

Step 3: Make the Creamy Sauce

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes. Next, pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, allowing it to melt into the sauce, then add the spinach. Let the spinach wilt, which will take about 2 minutes.

Step 4: Combine the Pasta and Sauce

Break the cooked salmon into large chunks and add it back to the skillet with the sauce. Add the cooked mafaldine pasta, tossing gently to coat it all in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Step 5: Garnish and Serve

Once everything is combined and warmed through, garnish with fresh basil and a little lemon zest for an extra pop of flavor. Serve immediately, and enjoy this creamy, flavorful dish!

Nutrition Facts

Servings: 4
Calories per serving: 550
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 650mg
Carbohydrates: 45g
Fiber: 4g
Sugars: 4g
Protein: 35g
Vitamin A: 35% DV
Vitamin C: 15% DV
Calcium: 25% DV
Iron: 15% DV

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Tuscan Salmon and Mafaldine Pasta

This dish stands beautifully on its own, but if you want to elevate your meal even further, here are a few ideas for side dishes and pairings:

With a Green Salad

Pair this pasta with a crisp green salad with a simple lemon vinaigrette. The freshness of the salad balances out the richness of the creamy pasta.

With Garlic Bread

Garlic bread or crusty baguette is perfect for dipping into that creamy sauce. It’s the ultimate comfort food combo!

Roasted Vegetables

Roasted vegetables like asparagus, zucchini, or cherry tomatoes would make a fantastic side dish. They add a little extra texture and bring a lovely contrast of flavors to the richness of the pasta.

Additional Tips

• Customize the Herbs: You can switch out the basil for fresh parsley or thyme if you prefer. Or, use a mixture of fresh herbs for extra flavor.
• Make it Dairy-Free: You can make this dish dairy-free by using coconut milk in place of the heavy cream and skipping the Parmesan cheese. Use a dairy-free cheese substitute if you like.
• Add Extra Veggies: Want to boost the nutrition? Add extra vegetables like mushrooms, bell peppers, or even peas to the sauce.
• Salmon Substitutes: If you prefer a different type of fish, cod or trout work just as well as salmon in this recipe. Just adjust the cooking time accordingly.

FAQ Section

Q1: Can I use frozen salmon?
A1: Yes, you can use frozen salmon! Just make sure to thaw it thoroughly before cooking. You may need to adjust the cooking time slightly.

Q2: Can I use another type of pasta?
A2: Absolutely! While mafaldine is lovely for this recipe, you can substitute any pasta you like—fettuccine, penne, or even spaghetti would work well.

Q3: Can I make this recipe ahead of time?
A3: This dish is best enjoyed fresh, but you can prepare the pasta and sauce ahead of time. Just store them separately and combine them when ready to serve.

Q4: How can I make this recipe spicier?
A4: To add some spice, sprinkle in some red pepper flakes when sautéing the garlic, or drizzle a little bit of hot sauce over the finished dish.

Q5: How do I store leftovers?
A5: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce.

Q6: Can I use a different type of cream?
A6: Yes, you can substitute the heavy cream with half-and-half for a lighter version or even use a non-dairy cream if you prefer a dairy-free option.

Q7: Can I use fresh tomatoes instead of sun-dried tomatoes?
A7: Yes, you can use fresh tomatoes, but you might want to sauté them longer to concentrate their flavor. Sun-dried tomatoes give the sauce a rich, tangy depth that fresh tomatoes won’t replicate.

Q8: How do I reheat this dish?
A8: Reheat gently on the stovetop, adding a little milk or cream to bring back its creamy consistency. Avoid microwaving for too long, as it can dry out the sauce.

Q9: Can I make this recipe without salmon?
A9: Yes! You can substitute the salmon with grilled chicken or shrimp for a different twist.

Q10: Can I freeze this dish?
A10: This dish doesn’t freeze well because the cream can separate when reheated. It’s best enjoyed fresh or as leftovers within a few days.

Conclusion

Tuscan Salmon and Mafaldine Pasta is the perfect dish when you want to indulge without spending all day in the kitchen. The creamy sauce, tender salmon, and flavorful pasta come together in a meal that’s both satisfying and comforting. It’s ideal for impressing guests or enjoying a cozy evening in. This one’s a keeper, folks!

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