Ingredients
Scale
- 24 oz salmon, cut into 4 portions
- 1 cup 2% milk
- 1 tbsp cornstarch
- 2 tbsp butter
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, sliced in half
- ¼ cup sun-dried tomatoes
- ½ cup of freshly grated vegetarian Parmesan-style cheese (or a plant-based Parmesan alternative)
- 1 tsp pink Himalayan salt
- ½ tsp ground black pepper
Instructions
- Prep the salmon: Start by cutting your salmon into four portions. This helps it cook evenly. Sprinkle it with salt and pepper—simple but effective.
- Sear the salmon: Heat your nonstick pan and add a drizzle of olive oil. Place the salmon skin side down and sauté until golden brown (about 5 minutes). Flip it, remove the skin if you like (I always do), and cook for another 2 minutes with the lid on. Be gentle here—overcooking can dry it out.
- Make the sauce: Once the salmon is resting under foil, reduce the heat and melt butter in the pan. Add minced garlic and let it cook just until fragrant—don’t let it brown. Then whisk in the milk and cornstarch slurry. Keep stirring until the sauce thickens slightly (this happens quickly, so don’t walk away).
- Add the veggies: Stir in the Parmesan, tomatoes, spinach, and sun-dried tomatoes. Cook until the spinach wilts and the tomatoes soften. The colors alone will make you want to dive in.
- Bring it all together: Nestle the salmon back into the pan, letting it warm up for a minute. And voilà—you’ve just made restaurant-quality Tuscan salmon pasta at home.
Notes
This recipe makes four portions, but it’s easy to scale up or down. Just keep the ratio of milk to cornstarch consistent when adjusting the sauce. For larger batches, sear the salmon in batches to avoid overcrowding the pan (trust me, it’s worth the extra step).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner