Tuscan Salmon Pasta Recipes

CREAMY TUSCAN SALMON AND PASTA

Steps:

• Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Cook the fettuccine according to package instructions to al dente. Strain the pasta and place it to the side.
• Pan sear the salmon. Remove the salmon from the refrigerator so it has time to come to room temperature (this helps with cooking the salmon evenly). Melt the butter in a large pan over medium heat. Pat dry the salmon filets with a paper towel. Sprinkle the salmon with paprika, salt, and pepper. Place the salmon (skin side down) in the pan and sear on each side for 4-5 minutes (depending on size of salmon). Once the salmon is done cooking, remove it from the pan and place it to the side.
• Build the sauce. Sautè the garlic in the remaining butter in the pan for 2 minutes. Add the basil, red pepper flakes, sun dried tomatoes, and heavy cream. Bring the sauce to a light boil, then reduce the heat to a simmer. Add the parmesan cheese and stir until it is melted and well incorporated. Add the spinach and stir, then remove the sauce from the heat once the spinach has wilted.
• Combine. Toss the pasta in the sauce, then top with the salmon and any juices that have accumulated. Serve with a pinch of fresh parsley and more parmesan cheese. Mangia!

TUSCAN SALMON PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through. , Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.

CREAMY TUSCAN SALMON RECIPE

Steps:

• Prep your salmon and sprinkle each piece on both sides with salt & pepper and garlic powder, then dredge the salmon in flour.
• Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes/side or until it has a nice crust (careful not to overcook - it should not be fully cooked yet). Take the salmon out of the pan and set aside.
• Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.
• Stir in the cream and let it cook for a couple more minutes.
• Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then add the fish in. Cook for a few minutes until the salmon is cooked through and the sauce thickens up a bit.
• Serve with the basil and fresh parmesan if desired.

ITALIAN BROCCOLI & SALMON BAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
• While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
• Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
• Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.