Creamy Garlic Tuscan Salmon Pasta

5 from 1 vote

Tuscan Salmon Pasta with orzo, sun-dried tomatoes and spinach in a creamy garlic Parmesan sauce. An easy and quick, meal for the whole family.

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: American, Italian

Keyword: Creamy Tuscan Salmon Orzo, Tuscan Salmon Pasta

Servings:

Calories: 859kcal

Take the fish out of the fridge to come to room temperature. Pat the salmon fillets dry using kitchen paper and season well with salt and freshly ground pepper.
4 salmon fillets
Heat the olive oil in a non-stick frying pan. Wait until the oil shimmers and you feel warmth coming off of the pan when you hold your hand about a little above it. Add the salmon, skin side down and cook for 4-5 minutes.
2 tbsp olive oil
Use the spatula to gently flip the fillets and cook for only 1-2 minutes longer. Set aside onto a plate.

Add the chopped shallots and minced garlic to the pan, with a drizzle of oil if needed, and fry until they soften. Season with the salt and pepper.
1 tsp salt , ½ tsp freshly ground pepper, 2 banana shallots, 3 galric cloves
Stir in the orzo and cook for a couple of minutes. Pour in the vegetable stock or broth and bring to a simmer. Cook over medium-low heat for 12-15 minutes, stirring occasionally so that the orzo doesn't stick.
1 ½ cups (300g) orzo pasta, 3 cups (720ml) vegetable stock / broth
Add the sun-dried tomatoes, spinach or kale and stir until everything is combined.
7 oz (200g) sun-dried tomatoes, 7 oz (200g) spinach or kale
Finally stir in the cream and Parmesan and take off the heat. Have a taste and adjust the seasoning as needed.
½ cup (120ml) cream, 3 tbsp grated Parmesan
Divide the orzo between four plates and top with the salmon. Garnish with chopped parsley, add a slice of focaccia bread on the side and enjoy
1 tbsp parsley