Creamy Tuscan Salmon Pasta

Ingredients

For the Salmon

• 2 Rainforest salmon fillets
• 1 tbsp oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Old Bay seasoning
• 1 tsp complete seasoning
• Salt and black pepper, to taste

For the Pasta

• 8 oz fettuccine pasta
• Salt, for boiling water

For the Creamy Tuscan Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• ½ small onion, finely chopped
• ½ cup diced tomatoes
• 1 tbsp tomato paste
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes, sliced
• 1 cup fresh spinach
• ½ tsp dried basil
• Old Bay seasoning, to taste
• Red pepper flakes, to taste

Directions

1. Cook the Pasta

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

2. Season the Salmon

• • Pat the salmon fillets dry. Season both sides with smoked paprika, garlic powder, onion powder, Old Bay seasoning, complete seasoning, salt, and black pepper.

3. Cook the Salmon

• • Heat oil in a large skillet over medium heat. Sear the salmon for 3–4 minutes per side, or until golden on the outside and fully cooked. Remove from the skillet and set aside.

4. Start the Sauce

• • In the same skillet, melt the butter over medium heat. Add the chopped onion and chopped tomatoes and sauté for 2–3 minutes until soft. Stir in the minced garlic and cook for about 30 seconds until fragrant.

5. Build Flavour

• • Add the tomato paste. Stir well and cook for 2–3 minutes to deepen the flavour.

6. Make It Creamy

• • Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, dried basil, Old Bay seasoning, and red pepper flakes. Cook until the sauce thickens slightly.

7. Add Vegetables

• • Add the sun-dried tomatoes and spinach. Cook until the spinach wilts and the sauce becomes smooth and creamy.

8. Combine & Serve

• • Add the cooked pasta to the sauce and toss until well coated. Place cooked salmon on top of the pasta. Serve warm and enjoy!