Creamy Tuscan Salmon Pasta

Ingredients

• 4 salmon filets
• 0.5 tbsp roasted garlic algae oil (or any oil of choice)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp oregano
• 0.5 tsp basil
• 0.5 tsp old bay
• salt and pepper (to taste)
• 12 oz fettuccine
• 3 tbsp butter
• 1 tbsp sun-dried tomato oil
• 1 shallot (diced)
• 6 garlic cloves (minced)
• 3 oz grape tomatoes (sliced)
• 0.25 cup sun dried tomatoes
• 1.5 cup heavy cream
• 0.33 cup white wine (or chicken broth)
• 2 tbsp tomato paste
• 1 cup Parmesan cheese (grated)
• 2 cup spinach
• 2 tsp oregano
• 2 tsp basil
• 1 tsp garlic powder
• 1 tsp red chili flakes (optional)
• salt and pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the 12 oz of fettuccine according to package instructions until al dente. Drain and set aside.

2. 2

   Pat the 4 salmon filets dry. Season both sides with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp basil, 1/2 tsp old bay, salt, and pepper.

3. 3

   In a large skillet over medium-high heat, add 1/2 tbsp of roasted garlic algae oil. Sear the salmon filets for 3-4 minutes per side until golden brown and cooked through. Remove salmon from the pan and set aside.

4. 4

   In the same skillet, lower heat to medium and add 3 tbsp butter and 1 tbsp sun-dried tomato oil.

5. 5

   Add the diced shallot and minced garlic. Sauté for 1-2 minutes until fragrant and translucent.

6. 6

   Stir in 3 oz sliced grape tomatoes and 1/4 cup sun-dried tomatoes. Cook for 2-3 minutes until the grape tomatoes begin to soften.

7. 7

   Deglaze the pan with 1/3 cup white wine (or chicken broth), scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes.

8. 8

   Whisk in 2 tbsp tomato paste until fully incorporated, then pour in 1 1/2 cups heavy cream. Bring to a gentle simmer.

9. 9

   Season the sauce with 2 tsp oregano, 2 tsp basil, 1 tsp garlic powder, 1 tsp red chili flakes (if using), salt, and pepper.

10. 10

    Stir in 1 cup grated Parmesan cheese until melted and the sauce has thickened slightly.

11. 11

    Add 2 cups of fresh spinach to the sauce and stir until wilted.

12. 12

    Add the cooked fettuccine to the skillet and toss well to coat the pasta in the creamy sauce.

13. 13

    Place the seared salmon filets back on top of the pasta. Garnish with extra herbs or Parmesan if desired and serve immediately.

Notes

You can substitute the white wine with chicken broth for a non-alcoholic version. Ensure the salmon is patted dry before seasoning to get a better sear.

Nutrition per serving

• main
• dinner
• seafood
• pasta
• salmon
• creamy
• tuscan
• pan-seared