Classic Creamy Salmon Tuscan Pasta

There’s something about a restaurant-style pasta dish that makes dinner feel special, even on a regular Tuesday night. You know the kind I’m talking about—creamy sauce, tender salmon, and all those flavors that somehow work together perfectly. But here’s the thing: you don’t need to leave your house or spend a fortune to enjoy it.

This Creamy Salmon Tuscan Pasta brings together flaky salmon, juicy cherry tomatoes, and a cream sauce that coats every piece of penne just right. The fresh dill and parsley add brightness, while the Parmesan gives it that salty, savory bite. It tastes fancy but comes together in about 30 minutes, which is pretty much the same time it takes to boil pasta and throw together a basic marinara.

I love making this when I want something that feels like I put in effort, but honestly, it’s just pan-seared salmon and a quick sauce. Plus, it all comes together in one big bowl, and everyone at the table thinks you spent hours cooking.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And, if all you have access to is frozen salmon, you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you’ll want to use skinless salmon fillets as called for in the ingredients list. The salmon will be flaked into the creamy pasta sauce, so there’s no need for the skin, and removing it beforehand makes the whole process much easier.

Options for Substitutions

This creamy pasta is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Salmon: Not a salmon fan? Try using other fish like cod, halibut, or even shrimp. Chicken breast also works great if you want to skip seafood altogether. Just adjust cooking times – shrimp cooks faster, while chicken might need a bit longer.
• Penne pasta: Any short pasta shape works here – try rigatoni, fusilli, or farfalle. They all hold the creamy sauce nicely.
• White wine: If you don’t cook with wine, substitute it with chicken or vegetable stock plus a squeeze of lemon juice to keep that bright flavor.
• Heavy cream: You can use half-and-half for a lighter version, though the sauce won’t be quite as thick. If you want to keep it rich, stick with heavy cream or add a tablespoon of cream cheese to half-and-half.
• Shallots: Regular yellow or white onions work just fine. Use about half a medium onion to replace the shallots.
• Fresh herbs: If you don’t have fresh parsley or dill, you can use dried herbs – just use about 1 tablespoon of each since dried herbs are more concentrated. Basil also makes a nice substitute for the dill.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pasta is overcooking the salmon, which turns it dry and chalky – since you’ll be breaking it into the sauce later, aim for slightly underdone (about 3 minutes per side instead of 4) so it stays moist through the final heating.

Don’t skip saving that pasta water, as its starch is what helps the cream sauce cling to the penne and prevents it from being too thin or separating.

When deglazing with white wine, make sure to let it reduce until almost completely evaporated – if you add the cream too early, the sauce will taste overly acidic and won’t have that rich, balanced flavor.

Finally, add the herbs and lemon juice at the very end with the heat off, since cooking them destroys their fresh flavor and turns the dill bitter.

What to Serve With Creamy Salmon Tuscan Pasta?

This pasta is pretty filling on its own, so I like to keep the sides simple and fresh to balance out all that creamy goodness. A crisp green salad with arugula, cucumber, and a light lemon vinaigrette is perfect for cutting through the richness of the sauce. Garlic bread or a warm baguette is always a good call if you want something to soak up the extra sauce at the bottom of your bowl. For a veggie side, roasted asparagus or sautéed green beans with a squeeze of lemon work beautifully with the salmon and herbs in this dish.

Storage Instructions

Store: Keep your leftover Tuscan salmon pasta in an airtight container in the fridge for up to 3 days. The cream sauce might thicken up a bit as it sits, but that’s totally normal. I find this pasta tastes great the next day for lunch, though the salmon is best when it’s fresh.

Freeze: I’d recommend freezing the pasta and sauce separately from the salmon if possible, as cooked salmon can get a bit mushy when frozen. The pasta in cream sauce will keep in a freezer-safe container for up to 2 months. Just know that cream sauces can sometimes separate slightly after freezing.

Reheat: Warm it up gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed. You can also microwave it in 30-second intervals, stirring between each one. If the sauce looks separated, just stir it well and it should come back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2650
• Protein: 95-110 g
• Fat: 110-125 g
• Carbohydrates: 250-270 g

Ingredients

For the pasta:

• 1 lb penne pasta
• sea salt (for pasta water)

For the salmon:

• sea salt
• pepper (freshly ground preferred)
• 1/2 tbsp garlic powder
• 10 oz salmon fillets (skin-on or skinless)
• 1 tbsp sweet paprika

For the sauce:

• 1 cup heavy cream (room temperature)
• 2 garlic cloves (minced)
• 1/2 cup white wine (dry white wine works best)
• 7 oz cherry tomatoes (halved)
• 1/4 cup fresh dill (chopped)
• 4 shallots (thinly sliced)
• 2 oz Parmesan cheese (freshly grated)
• 1/4 cup fresh parsley (finely chopped)
• 1/2 lemon (for juice and zest)
• 3.5 tbsp butter (I use Kerrygold unsalted)

Step 1: Prepare Mise en Place and Start Pasta

• 1 lb penne pasta
• sea salt
• 2 garlic cloves
• 4 shallots
• 7 oz cherry tomatoes
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 2 oz Parmesan cheese
• 1/2 lemon

Begin by bringing a large pot of salted water to a boil for the pasta—this takes time, so start immediately.

While the water heats, prepare all your ingredients: mince the garlic, thinly slice the shallots, halve the cherry tomatoes, chop the dill and parsley, grate the Parmesan, and juice and zest the lemon half.

Once the water is boiling, add the penne and cook according to package directions.

Reserve 1/2 cup of pasta water before draining, then set the cooked pasta aside.

Step 2: Season and Sear the Salmon

• 10 oz salmon fillets
• 1 tbsp sweet paprika
• 1/2 tbsp garlic powder
• sea salt
• pepper
• 3.5 tbsp butter

While the pasta cooks, pat the salmon fillets dry with paper towels.

Season both sides generously with the sweet paprika, garlic powder, sea salt, and freshly ground pepper.

Heat 3.5 tablespoons of butter in a large skillet over medium-high heat until it foams and smells nutty.

Once the butter is ready, carefully place the salmon in the pan skin-side up (if using skin-on) and sear for 4 minutes without moving it.

Flip gently and cook the other side for 4 minutes until the salmon is cooked through and flakes easily.

Transfer the cooked salmon to a plate.

Step 3: Build the Creamy Tuscan Sauce Base

• 2 garlic cloves
• 4 shallots
• 7 oz cherry tomatoes
• 1/2 cup white wine

In the same skillet with the salmon drippings, add the minced garlic and sliced shallots, stirring constantly for about 4 minutes until they’re softened and fragrant—the flavorful browned bits on the pan will enhance the depth of the sauce.

Add the halved cherry tomatoes and cook for 2 minutes to soften them slightly.

Pour in the dry white wine and scrape the bottom of the pan with a wooden spoon to deglaze, allowing most of the liquid to evaporate (about 2-3 minutes).

This concentrates the flavors and removes any harsh alcohol notes.

Step 4: Create the Creamy Finish

• 1 cup heavy cream
• cooked salmon from Step 2
• reserved pasta water from Step 1

Reduce the heat to medium and pour in the room-temperature heavy cream, stirring gently to combine with the aromatics and tomatoes.

Let the sauce simmer and bubble gently for 2-3 minutes—I find that room-temperature cream incorporates more smoothly than cold cream, preventing curdling and creating a silkier sauce.

Break the cooked salmon into bite-sized pieces directly into the sauce, folding it in gently so the pieces stay tender and don’t break apart too much.

Add the reserved pasta water gradually while stirring, adjusting the consistency until the sauce coats the pasta without being too thick.

Step 5: Combine Pasta and Finish with Flavor

• cooked pasta from Step 1
• 2 oz Parmesan cheese
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/2 lemon

Add the cooked penne from Step 1 to the sauce and toss everything together gently over low heat for 1-2 minutes, ensuring the pasta is well coated and warmed through.

Stir in the freshly grated Parmesan cheese until melted and creamy.

Finally, fold in the chopped fresh dill, fresh parsley, lemon zest, and a squeeze of fresh lemon juice—the brightness of the lemon and herbs lifts the richness of the cream and brings the entire dish into balance.

Taste and adjust seasoning with sea salt and pepper as needed.

Step 6: Plate and Serve

Divide the creamy salmon Tuscan pasta among serving bowls or plates while hot.

If desired, garnish each portion with an extra sprinkle of fresh Parmesan cheese and a small pinch of fresh dill for visual appeal and an herbal accent.

Serve immediately while the sauce is still creamy and warm.

Classic Creamy Salmon Tuscan Pasta

Delicious Classic Creamy Salmon Tuscan Pasta recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 2525 kcal

Ingredients

  

For the pasta:

• 1 lb penne pasta
• sea salt (for pasta water)

For the salmon:

• sea salt
• pepper (freshly ground preferred)
• 1/2 tbsp garlic powder
• 10 oz salmon fillets (skin-on or skinless)
• 1 tbsp sweet paprika

For the sauce:

• 1 cup heavy cream (room temperature)
• 2 garlic cloves (minced)
• 1/2 cup white wine (dry white wine works best)
• 7 oz cherry tomatoes (halved)
• 1/4 cup fresh dill (chopped)
• 4 shallots (thinly sliced)
• 2 oz Parmesan cheese (freshly grated)
• 1/4 cup fresh parsley (finely chopped)
• 1/2 lemon (for juice and zest)
• 3.5 tbsp butter (I use Kerrygold unsalted)

Instructions

 

• Begin by bringing a large pot of salted water to a boil for the pasta—this takes time, so start immediately. While the water heats, prepare all your ingredients: mince the garlic, thinly slice the shallots, halve the cherry tomatoes, chop the dill and parsley, grate the Parmesan, and juice and zest the lemon half. Once the water is boiling, add the penne and cook according to package directions. Reserve 1/2 cup of pasta water before draining, then set the cooked pasta aside.
• While the pasta cooks, pat the salmon fillets dry with paper towels. Season both sides generously with the sweet paprika, garlic powder, sea salt, and freshly ground pepper. Heat 3.5 tablespoons of butter in a large skillet over medium-high heat until it foams and smells nutty. Once the butter is ready, carefully place the salmon in the pan skin-side up (if using skin-on) and sear for 4 minutes without moving it. Flip gently and cook the other side for 4 minutes until the salmon is cooked through and flakes easily. Transfer the cooked salmon to a plate.
• In the same skillet with the salmon drippings, add the minced garlic and sliced shallots, stirring constantly for about 4 minutes until they're softened and fragrant—the flavorful browned bits on the pan will enhance the depth of the sauce. Add the halved cherry tomatoes and cook for 2 minutes to soften them slightly. Pour in the dry white wine and scrape the bottom of the pan with a wooden spoon to deglaze, allowing most of the liquid to evaporate (about 2-3 minutes). This concentrates the flavors and removes any harsh alcohol notes.
• Reduce the heat to medium and pour in the room-temperature heavy cream, stirring gently to combine with the aromatics and tomatoes. Let the sauce simmer and bubble gently for 2-3 minutes—I find that room-temperature cream incorporates more smoothly than cold cream, preventing curdling and creating a silkier sauce. Break the cooked salmon into bite-sized pieces directly into the sauce, folding it in gently so the pieces stay tender and don't break apart too much. Add the reserved pasta water gradually while stirring, adjusting the consistency until the sauce coats the pasta without being too thick.
• Add the cooked penne from Step 1 to the sauce and toss everything together gently over low heat for 1-2 minutes, ensuring the pasta is well coated and warmed through. Stir in the freshly grated Parmesan cheese until melted and creamy. Finally, fold in the chopped fresh dill, fresh parsley, lemon zest, and a squeeze of fresh lemon juice—the brightness of the lemon and herbs lifts the richness of the cream and brings the entire dish into balance. Taste and adjust seasoning with sea salt and pepper as needed.
• Divide the creamy salmon Tuscan pasta among serving bowls or plates while hot. If desired, garnish each portion with an extra sprinkle of fresh Parmesan cheese and a small pinch of fresh dill for visual appeal and an herbal accent. Serve immediately while the sauce is still creamy and warm.