Tuscan Salmon Penne
This Tuscan Salmon Penne is quick, creamy, and bursting with vibrant flavors—perfect for an elegant weeknight dinner or special occasion!
Equipment
- Large Pot
- Large skillet or frying pan
- Colander
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 8 oz penne pasta
- 2 salmon fillets fresh, skinless, and boneless
- 2 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 ounces of penne pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside, reserving about 1/2 cup of the pasta water for later.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper. Cook for 4-5 minutes per side, until cooked through and flaky. Remove from pan and set aside. Once cooled slightly, break into bite-sized chunks.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant, careful not to burn. Add halved cherry tomatoes and cook 3-4 minutes until softened and juicy.
- Pour in 1/2 cup heavy cream, stirring to combine with garlic and tomatoes. Add dried basil, oregano, salt, and pepper to taste. Let simmer gently for 3-4 minutes to thicken slightly.
- Add cooked penne pasta and chunked salmon back into skillet. Toss gently to coat with creamy sauce. Add reserved pasta water if sauce is too thick.
- Turn off heat and sprinkle grated Parmesan cheese over pasta. Stir gently to melt into sauce. Garnish with fresh basil leaves before serving.
Notes
- Add reserved pasta water gradually to adjust sauce consistency without diluting flavor.
- Be careful not to overcook salmon to keep it moist and flaky.
- Substitute heavy cream with coconut cream for a dairy-free version.