Description
This Tuscan Salmon and Mafaldine Pasta is a luxurious, flavor-packed dinner that brings restaurant-quality taste to your home kitchen. Perfectly blackened salmon sits atop creamy sun-dried tomato pasta with wilted spinach, garlic, and Parmesan, all swirled into elegant mafaldine noodles. It’s a go-to for impressive yet quick and easy dinner recipes. Packed with protein and flavor, it’s ideal for those seeking simple high protein meals, healthy recipes, or gourmet recipes for dinner that are actually easy to make.
Ingredients
For the Blackened Salmon
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4 salmon fillets
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2 tbsp olive oil
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1 tbsp paprika
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp cayenne pepper
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1 tsp black pepper
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1 tsp salt
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Lemon wedges, for serving
For the Tuscan Mafaldine Pasta
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12-16 oz mafaldine pasta (or substitute with penne or fettuccine)
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2 tsp avocado oil
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3 cloves garlic, minced
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1 cup sun-dried tomatoes, chopped
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1 cup heavy cream
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1 cup chicken broth
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1 tsp Italian seasoning
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1/2 tsp crushed red pepper flakes (optional)
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2 cups fresh spinach
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1 cup grated Parmesan cheese
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Salt and pepper, to taste
Instructions
Blackened Salmon
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In a small bowl, combine paprika, onion powder, garlic powder, thyme, oregano, cayenne, black pepper, and salt.
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Pat the salmon dry and brush both sides with olive oil. Generously coat both sides with the spice mix.
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Heat a cast-iron skillet over medium-high heat. Place salmon skin-side down (if skin-on) and cook for 3–4 minutes per side, until blackened and cooked through (internal temp 145°F/63°C).
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Remove from skillet and let rest. Serve with lemon wedges.
Mafaldine Pasta
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Cook pasta according to package directions until al dente. Drain and set aside.
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In the same skillet used for the salmon, add avocado oil, garlic, and sun-dried tomatoes. Sauté 1–2 minutes.
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Deglaze with chicken broth and simmer for 1–2 minutes. Stir in heavy cream, Italian seasoning, and red pepper flakes. Bring to a gentle simmer.
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Add grated Parmesan and cook 5–7 minutes. Add pasta and toss to coat.
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Stir in spinach and cook until wilted (2–3 minutes). Season with salt and pepper to taste.
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Serve pasta hot, topped with salmon and extra Parmesan or parsley if desired.
Notes
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Mafaldine pasta adds visual appeal, but other types work just as well.
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For a dairy-free version, use coconut cream and a dairy-free cheese alternative.
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Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.
Nutrition
- Serving Size: 1 plate
- Calories: 1500
- Sugar: 6g
- Sodium: 980mg
- Fat: 95g
- Saturated Fat: 38g
- Unsaturated Fat: 52g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 66g
- Cholesterol: 225mg