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Healthy & Creamy Tuscan Salmon Pasta

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A luscious and healthy Tuscan salmon pasta with creamy sauce, sun-dried tomatoes, spinach, and flavorful herbs—perfect for a nutritious weeknight dinner.

Ingredients

Units Scale
  • 12 oz whole‑wheat or chickpea pasta
  • 1 lb salmon fillet (skin removed, cut into bite‑sized pieces)
  • 2 teaspoons olive oil
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup sun‑dried tomatoes (in oil), chopped
  • 2 cups baby spinach
  • 1/2 cup part‑skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup low‑fat milk (or unsweetened almond milk)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or basil, chopped for garnish

Instructions

  1. Cook pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain.
  2. Season salmon cubes with salt, pepper, and a pinch of Italian seasoning.
  3. In a large skillet over medium heat, warm olive oil. Add salmon and sear gently until just cooked through, about 3–4 minutes. Remove and set aside.
  4. In the same skillet, add shallot and garlic; sauté until translucent, about 2 minutes.
  5. Stir in sun‑dried tomatoes and dried Italian seasoning; cook 1 minute.
  6. Reduce heat, whisk in milk, ricotta, Parmesan, and Dijon until smooth. Add reserved pasta water to reach desired creaminess if needed.
  7. Add spinach; stir until wilted.
  8. Return salmon to skillet, gently fold in cooked pasta. Adjust seasoning with salt and pepper.
  9. Serve immediately, garnished with fresh parsley or basil.

Notes

  • For gluten‑free option, use GF pasta.
  • To reduce dairy, substitute ricotta with Greek yogurt.
  • Add red pepper flakes for a spicy kick.
  • Leftovers keep well refrigerated for up to 2 days; gently reheat to prevent salmon overcooking.
  • Swap spinach for kale or arugula as desired.

Nutrition

Find it online: https://easy-tapas-recipes.com/healthy-creamy-tuscan-salmon-pasta/