Creamy Tuscan Salmon Skillet with Pasta

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Restaurant Eating at Home!

Nothing like a ‘fancy’ dish made easily at home but serves up restaurant style eating, WITHOUT all of the dishes! This skillet salmon is full of rich flavours and perfect for celebrating the weekend or a special occasion. I mean it’s good for any night really but it is on the ‘heavier’ side with the butter, and cream. I made this dish the other night to treat my Mother In-law that as over for a visit before heading off for a trip. 

The creamy garlic sauce with sun-dried tomatoes, spinach and parmesan went perfectly with the pan crisped salmon and farfelle pasta. Aside from the pasta, it was all made in one skillet in 25 minutes!

What You Need To Make This Recipe

  • A large skillet (I used the biggest one I have)
  • Salmon Fillets – I like to buy a large piece of salmon from Costco and cut it into portion sized fillets and freeze what I don’t need to use later in the week
  • Pasta – I used Farfelle Pasta but you could use whatever pasta you have on hand really
  • Ingredients for the sauce
    • Heavy Cream (we call it whipping cream here in Canada but you can use Half and Half too)
    • Butter
    • Minced Garlic
    • White wine – Optional
    • Lemon Juice & Zest
    • Jarred Sun-dried Tomatoes Chopped into Strips
    • Fresh Spinach
    • Parmesan – I used Parm Petals but grated would work well too I just wouldn’t recommend using the very fine grated parmesan
    • Salt and Pepper to taste!


This dish is fairly straight forward but I do have a couple tips to ensure you get the best results from making this recipe!

  • Make sure your skillet is big enough to fit the salmon fillets, sauce AND pasta!
  • I like to cook my pasta to al dente for this dish, so the noodles stay a tad firm and don’t get mushy once you add them back into the pan
  • I like to have my salmon filleted and season and ready to go
  • Make sure you keep an eye so that your garlic doesn’t start to burn, this will completely change the taste of sauce and will give a bitter taste to your meal you don’t want!
  • You want you salmon completely cook through with a bit of crispness but not over cooked! You will be adding it back into the pan to finish
  • Once your ready to simmer your sauce, keep you heat on medium-low and stir occasionally. If you find your sauce isn’t thickening you can add a bit of cornstarch mixed with water and add it to the sauce. Just a bit though and make you you stir it in well!

More Decadent Dishes Easily Made At Home


Creamy Tuscan Salmon Skillet with Pasta

Treat yourself to restaurant style eating right at home with this skillet salmon, made with a creamy sauce with garlic, sun-dried tomatoes, spinach and parmesan and farfelle pasta.

  • Author: Tanya Bates
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: 3 Servings


  • 3 Salmon Fillets Seasoned with Cracked Pepper and Sea Salt
  • 2 Tbsp of Butter
  • 1 Tbsp of Minced Garlic
  • 1/3 Cup of White wine (optional)
  • 1 Tbsp of Lemon Juice
  • Zest of one Lemon
  • 2 Cups of Heavy Cream
  • 1/4 Cup of Sun-Dried Tomatoes
  • 1 Cup of Spinach
  • 1/3 Cup of Parmesan
  • Sea Salt and Pepper to taste
  • 3 Cups of Cooked Farfelle Pasta (or Pasta of Choice)


  1. Bring a large pot of water with salt to a boil and add pasta, cook until al dente (slightly firm but cooked) strain and set aside
  2. In a large skillet over medium heat, add butter and garlic and stir for about 1 minute until garlic is fragrant
  3. Add salmon to the pan seasoned side down and allow to cook for about 3 minutes until slightly crisp, carefully flip salmon over and cook for another 2 minutes or until salmon is fully cooked and remove from pan
  4. Add white wine and allow to burn off slightly, stirring around the pan to deglaze, then add cream and lemon juice and zest, spinach and sun-dried tomatoes, season and allow to simmer stirring occasionally so the sauce thickens
  5. Once sauce haas thickened season, season with salt and pepper to taste and add parmesan
  6. Add salmon back into pan as well as pasta, spooning sauce over pasta to serve

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This Post Has 4 Comments

  1. We loved it! It’s a keeper! I did make a couple of changes since I love garlic and cheese, I used a pound of Salmon broken up after cooking, pound of Pasta, 2/3 cup of Garlic (saute after Salmon), 1 1/2 cup of Parmesan cheese, 2/3 cup of Sun Dried Tomatoes, 2/3 cup of White Wine, 1/4 cup of Lemon Juice. Next time I will add Capers, but this was fantastic as is.

  2. I was so excited to make this but I forgot to get cream. Do you think I could just use milk and a bit more cornstarch?

    1. Oh no! If you don’t have cream you can always stir 1/4 cup of melted un-salted butter into 3/4 cup of whole milk which is pretty much the equivalent of the heavy cream 🙂

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