Description
This Healthy & Creamy Tuscan Salmon Pasta features tender salmon fillets cooked to perfection and served in a rich, flavorful cream sauce made with Parmesan, spinach, cherry tomatoes, and sun-dried tomatoes. The recipe balances indulgence with nutrition, offering a delicious meal that can be enjoyed with pasta or vegetables for a wholesome dining experience.
Ingredients
Units
Scale
Salmon
- 24 oz salmon, cut into 4 portions
- 1 tsp olive oil
- 1 tsp pink Himalayan salt
- 1/2 tsp ground black pepper
Sauce
- 2 tbsp butter
- 2 cloves garlic, chopped
- 1 cup 2% milk
- 1 tbsp cornstarch
- 1/2 cup Parmesan cheese, freshly grated
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, sliced in half
- 1/4 cup sun-dried tomatoes
- 1 tsp pink Himalayan salt
- 1/2 tsp ground black pepper
Optional
- 1 serving Barilla Protein+ pasta
Instructions
- Preheat Pan: Heat a nonstick pan over medium heat until properly warmed.
- Prepare Salmon: Cut the large salmon portions (12 oz each) in half to create 4 servings, making handling easier for cooking.
- Sauté Salmon Skin-Side Down: Lightly spray the pan with olive oil. Place the salmon fillets skin side down and season lightly with salt and pepper. Cook for 5 minutes until the skin is golden brown and crisp.
- Flip and Cook the Other Side: Flip the salmon, optionally remove the skin, then saute covered with the lid on for 2 minutes. If skin was removed, flip once more and cook for another 1 minute with the lid on. Remove from pan, cover with foil, and keep warm.
- Prepare Tuscan Sauce Base: Reduce the heat to low. Add butter (or the garlic butter leftover from the salmon) to the pan along with chopped garlic cloves. Let the garlic soften and infuse the butter.
- Make Cornstarch Slurry: In a small bowl, mix 1 tbsp milk with 1 tbsp cornstarch until smooth.
- Create Cream Sauce: Pour the remaining milk into the pan and slowly whisk in the cornstarch slurry. Stir continuously until the sauce thickens slightly, about 1-2 minutes.
- Add Cheese and Seasonings: Stir in grated Parmesan cheese, salt, and black pepper until the cheese melts and incorporates fully into the sauce.
- Add Vegetables: Mix in sliced cherry tomatoes, chopped spinach, and sun-dried tomatoes. Cook until spinach wilts and tomatoes soften slightly.
- Reheat Salmon: Return the salmon fillets to the pan and heat through for about 1 minute to meld flavors.
- Serve: Serve the salmon and Tuscan sauce immediately, optionally over cooked Barilla Protein+ pasta or your preferred side.
Notes
- Nutritional information applies to a 3 oz salmon serving with sauce, representing one-half of the original large salmon fillet.
- Adding 2 oz of whole wheat linguini pasta increases the calorie count by approximately 180, totaling around 389 calories per serving.
- For variations, substitute pasta with vegetables or a brown rice medley for a lower-carb or gluten-free option.
- Removing the salmon skin is optional and based on preference.
Nutrition
- Serving Size: 1/4 recipe (approximately 6 oz salmon with sauce)
- Calories: 209 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 65 mg
