Name: Tuscan Salmon with Creamy Garlic Alfredo Penne
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 salmon fillets (skin-on or skinless); 2 tbsp olive oil or butter; Salt and freshly ground black pepper, to taste; 1 tsp Italian seasoning or dried oregano; 3 garlic cloves, minced; 1 shallot or 1/2 yellow onion, finely chopped; 1/3 cup sun-dried tomatoes (in oil), chopped; 2 cups fresh baby spinach; 1 cup heavy cream or half-and-half; 1/2 cup grated Parmesan cheese; 12 oz penne pasta; 1 tbsp lemon juice and 1 tsp zest; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh basil or parsley, chopped (for garnish)

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A luxurious and satisfying meal featuring tender, lemon-butter Tuscan‑style salmon nestled atop silky, creamy garlic Alfredo penne with sun‑kissed tomatoes and spinach. I love how the rich pasta sauce pairs with the bright, herb‑infused salmon for a truly indulgent, yet balanced dinner.

Why You’ll Love This Recipe

I adore this dish because it combines restaurant-worthy flavors in one pan. The creamy Alfredo sauce is luscious, while the salmon brings a hint of freshness and coastal charm. It feels elegant without being fussy—and it’s perfect for a weeknight treat or a special weekend dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skin-on or skinless)
olive oil or butter
salt and freshly ground black pepper
Italian seasoning or dried oregano
garlic cloves, minced
shallot or yellow onion, finely chopped
sun-dried tomatoes (in oil), chopped
fresh baby spinach
heavy cream or half‑and‑half
grated Parmesan cheese
penne pasta
lemon juice and zest
red pepper flakes (optional)
fresh basil or parsley, chopped (for garnish)

Directions

I cook the penne in salted water until al dente, then reserve ½ cup pasta water and drain.
While the pasta cooks, I pat the salmon dry, season with salt, pepper, and Italian seasoning.
I heat olive oil (or butter) in a skillet over medium-high heat. I sear the salmon, skin side down if applicable, for about 4–5 minutes, then flip and sear another 3–4 minutes until just cooked through. I remove and let it rest.
In the same pan, I lower the heat and add a bit more oil or butter if needed. I sauté shallot (or onion) until soft, then add garlic and cook until fragrant.
I stir in the chopped sun-dried tomatoes and cook for another minute.
I pour in the cream, scraping up any browned bits from the pan, then bring it to a simmer.
I whisk in grated Parmesan until the sauce is smooth, then stir in spinach until wilted.
I toss the drained penne into the sauce, adding reserved pasta water a little at a time until the sauce reaches a silky, clingy consistency.
I squeeze in fresh lemon juice, add zest, and season with salt, pepper, and optional red pepper flakes to brighten and balance.
I return the salmon to the pan on top of the pasta, garnish everything with fresh basil or parsley, and serve immediately.

Servings and timing

This recipe makes about 4 servings. Prep time is 10–15 minutes, cooking time around 20–25 minutes—so dinner is on the table in about 35–40 minutes total.

Variations

Lighter Alfredo: I replace half the cream with whole milk and reduce the Parmesan for a lighter sauce.
Veggie boost: I add broccoli florets, peas, or asparagus with the spinach for extra color and nutrition.
Spicy kick: I stir in a pinch of crushed red pepper flakes or smoked paprika for warmth.
Cheesy twist: I mix in shredded mozzarella or fontina for extra gooeyness.
Citrus sparkle: I garnish with a sprinkle of lemon zest and a splash of lemon juice for extra brightness.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days (keeping salmon and pasta together is fine, though skin may soften). To reheat, I gently warm on the stovetop with a splash of cream or milk to refresh the sauce. I don’t recommend freezing, as the cream sauce and salmon texture may change.

FAQs

Can I use frozen salmon fillets?

Yes—I thaw and pat them dry thoroughly before cooking to ensure a good sear and prevent excess moisture.

Is half‑and‑half okay instead of heavy cream?

Absolutely. I use half‑and‑half often—it still makes a creamy sauce but with lighter richness.

What’s the best way to get crispy salmon skin?

If the salmon has skin, I make sure it’s dry, heat the pan well, and press firmly into the skillet for the first 30 seconds for maximum crispiness.

Can I use spinach substitutes?

Yes—I’ve used kale, arugula, or Swiss chard—just add them with the spinach so they have time to wilt.

Can I prepare parts ahead?

I sometimes cook the pasta and sauté shallots and garlic ahead. When I’m ready, I reheat, finish the sauce, sear the salmon, and toss everything together in under 15 minutes.

Conclusion

Tuscan Salmon with Creamy Garlic Alfredo Penne is one of my favorite dinners when I want something rich, vibrant, and satisfying without being overly complicated. It’s elegant yet down-to-earth—a true crowd-pleaser that brings comfort and sophistication to my table.