Tuscan Salmon with Mafaldine Pasta

Explore the flavors of Italy with Tuscan Salmon and Mafaldine Pasta: a harmonious blend of tender fish and hearty pasta.

What will I need for this recipe?

Salmon Filets – Salmon pairs perfectly with Tuscan flavors and complements the rich, creamy sauce and hearty Mafaldine Pasta.

Olive Oil – I use olive oil on this dish to add to the flavor of the salmon but you can also use avocado oil if you have it on hand.

Seasonings – For the salmon I use a mixture of paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt for the seasoning.

Lemons – Having a lemon wedge on the side of your blackened salmon is the perfect way to garnish your dish. It adds a bit of acidity to cut through the richness of the salmon.

Mafaldine Pasta

Mafaldine Pasta – Mafldine Pasta is a heavy pasta so it can hold up to the creamy sauce. However, you can also use Penne or Fettuccine Pasta if you have this on hand.

Avocado Oil – Avocado oil has a higher smoke point so when sautéing ingredients it it is ideal. You can also use olive oil if you have this on hand.

Garlic – Garlic infuses the sauce with a robust, aromatic depth that elevates the overall taste of the dish.

Sun-Dried Tomatoes – Sun-dried tomatoes add a tangy, sweet intensity, balancing the creamy sauce and complementing the salmon and mafaldine pasta with rich, Tuscan-inspired flavors.

Heavy Cream – Heavy cream creates a rich, velvety sauce that melds the flavors together.

Chicken Broth – Chicken broth balances the richness of the cream sauce and is perfect to deglaze the pan when building the sauce.

Seasoning – For the sauce I use a combination of Italian Seasoning, crushed red pepper flakes, and salt & pepper to add a bit of spice.

Fresh Spinach – Fresh spinach provides a vibrant, nutritious element, adding color and a mild earthiness that complements the rich dish.

Fresh Parmesan Cheese – Fresh Parmesan cheese adds a savory, umami richness, enhancing the sauce.

How to make Tuscan Salmon with Mafaldine Pasta

Start by making the blackened salmon. In a small bowl, mix together the paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, black pepper, and salt.

Pat the salmon fillets dry with a paper towel. Brush both sides of the salmon fillets with olive oil. Generously sprinkle the spice mix over both sides of the fillets, pressing gently to ensure the spices adhere well.

Heat a large cast-iron skillet over medium-high heat. Once the skillet is hot, add the salmon fillets (skin-side down if they have skin). Cook for about 3-4 minutes on each side, or until the salmon is blackened and cooked through. The internal temperature should reach 145°F (63°C).

Remove the salmon from the skillet and let it rest for a couple of minutes. Serve with lemon wedges on the side.

Cook the pasta according to the package instructions until al dente. Drain and set aside.

In the same skillet the salmon was cooked in, over medium heat, add the minced garlic and sun-dried tomatoes. Sauté for about 1-2 minutes until fragrant.

Pour in the chicken broth to deglaze and simmer for 1-2 minutes. Next, add in your heavy cream stirring slowly. Stir in the Italian seasoning and crushed red pepper flakes if using. Bring the mixture to a simmer.

Reduce the heat to medium low, stir in grated Parmesan cheese and cook for an additional 5-7 minutes. Add the cooked pasta into the skillet. Toss to coat everything in the creamy sauce.

Add the fresh spinach and cook until it wilts, about 2-3 minutes. Season with salt and pepper to taste.

Serve the creamy Tuscan pasta hot, topped with the blackened salmon garnished with extra Parmesan cheese and chopped parsley, if desired.

FAQ

Can I use a different type of pasta instead of mafaldine?

Yes, you can substitute mafaldine with other long pasta like fettuccine, linguine, or pappardelle. Any noodle that will hold up to the cream sauce is perfect for this dish.

What can I substitute for heavy cream to make the dish lighter?

You can use half-and-half, whole milk, or a non-dairy alternative like coconut milk or cashew cream for a lighter version.

How do I store leftovers and how long do they last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed

I Hope You Enjoy This Recipe!

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