Name: Tuscan Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 0.75 lb Salmon filets; 1 tbsp olive oil; 2 tablespoons lemon juice; 0.5 tsp all-purpose seasoning; 12 ounces Linguine; 2 tablespoons butter; 1 Shallot; 1 cup Cherry tomatoes; 3 cloves Garlic; 1.25 cups Heavy cream; 0.5 cup Dry white wine; 1 tsp lemon zest; 0.5 tsp all-purpose seasoning; 5 ounces Baby spinach; 0.25 cup Parmesan cheese; 1 cup Reserved pasta water; Lemon wedges

Tuscan salmon is a quick and easy one-pan dinner that tastes like something you’d get at your favorite Italian restaurant. With creamy sauce, sun-dried tomatoes, and tender salmon, it’s a no-fail dinner that’s always a keeper with my picky family. I love this recipe because it’s a great way to switch up Italian night. This salmon dinner is packed full of flavor and it’s super easy to customize by adding greens like spinach and savory garlic.

Dinner

45 m

Italian

It is a Keeper

March 16, 2026

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From the Cook

1/6

Tuscan Salmon

It is a Keeper Verified

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Ingredients

Warning0 allergens identified

Tuscan Salmon

Salmon

¾ lb Salmon filets

1 tbsp olive oil

2 tablespoons lemon juice

½ tsp all-purpose seasoning

Pasta & Sauce

12 ounces Linguine

2 tablespoons butter

1 Shallotfinely minced

1 cup Cherry tomatoessliced in half

3 cloves Garlicminced

1 ¼ cups Heavy cream

½ cup Dry white wine

1 tsp lemon zestGrated

½ tsp all-purpose seasoning

5 ounces Baby spinach

¼ cup Parmesan cheese

1 cup Reserved pasta water

Lemon wedgesoptional

Instructions

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Instructions

Preheat oven to 350℉.

Spray a rimmed baking sheet with nonstick cooking spray and place salmon, skin side down, on the prepared sheet.

Drizzle the salmon with olive oil and 2 tablespoons of lemon juice. Sprinkle evenly with All Purpose Seasoning.

Bake for 12-15 minutes or until the internal temperature of the salmon reaches 145℉.

Meanwhile, prepare pasta according to package directions. Reserve 1 cup of pasta water.

While the pasta and salmon is cooking, add the butter to a large skillet with high sides.

Heat over medium heat until the butter melts. Add the shallots and cherry tomatoes and cooking for 3-5 minutes or until the shallots are softened. Add the garlic and cook for 30 seconds longer.

Stir in the heavy cream, white wine, lemon zest and 1/2 teaspoon All Purpose Seasoning.

Bring the sauce to a boil and reduce the heat to simmer. Cook for 5 minutes or until the sauce has thickened slightly.

Add the spinach and parmesan cheese and stir until the spinach has wilted.

Stir in the pasta and toss until completely coated in the sauce. If the sauce needs to be thinned at all, slowly add the reserved pasta water until the sauce reaches the desired consistency.

Remove the skin from the prepared salmon and break it into chunks. Gently toss the salmon in with the pasta.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Dry Your Salmon Properly 🐟
Pat salmon filets completely dry with paper towels before searing to ensure a golden crust and prevent the fish from steaming in its own moisture.
Bloom Your Garlic and Shallots 🧄
Toast minced garlic and shallots in butter for 30-60 seconds before adding wine to develop deep, complex flavors that form the foundation of your sauce.
Temper with Pasta Water 💧
Add reserved starchy pasta water gradually to your cream sauce instead of all at once—it thickens naturally and helps emulsify the sauce while binding flavors together.
Cook Salmon Skin-Side Last ✨
Sear salmon flesh-side first for 4-5 minutes, then flip and finish skin-side down for just 1-2 minutes to keep skin crispy while protecting delicate flesh from overcooking.
Add Greens at the Perfect Moment 🥬
Stir spinach into the hot cream sauce just before plating so it wilts gently from residual heat while maintaining its vibrant color and fresh texture.