In this version, mascarpone is responsible for the creamy texture. Sun-dried tomatoes add distinctiveness, garlic and herbs build up the aroma, and lemon zest gives the whole dish freshness. Add to that wide ribbons of pasta and a few toppings at the end, without complex plated arrangements.

Ingredients for Tuscan-style salmon

Number of servings: 4

Estimated preparation time: 35 minutes

• 600 g salmon fillet, skinless and boneless, cut into 4 portions

• 300 g tagliatelle pasta

• 2 tablespoons olive oil

• 1 small red onion

• 2 garlic cloves

• 100 g sun-dried tomatoes in oil, drained

• 150 g fresh spinach

• 150 ml vegetable broth

• 150 g mascarpone

• 1 teaspoon dried oregano

• ½ teaspoon sweet paprika

• pinch of chili flakes — optional

• salt and freshly ground pepper to taste

To finish:

• 30 g finely grated Parmesan

• 150 g cherry tomatoes

• 2 tablespoons chopped parsley

• zest of ½ washed lemon

How to prepare Tuscan salmon?

Prepare the ingredients and cook the pasta

Finely chop the onion, press the garlic through a press, and cut the sun-dried tomatoes into strips. Wash and dry the spinach. Cut the cherry tomatoes into halves.

Cook the pasta al dente according to the package instructions. Before draining, reserve about 150 ml of the cooking water, as it may come in handy to thin the sauce.

Sear the salmon

Dry the fish with a paper towel and season with salt and pepper. Heat the olive oil in a large skillet over medium heat.

Place the salmon and fry for about 4 minutes on one side, then gently flip and fry for another 3–4 minutes. Adjust the time to the thickness of the pieces: the fish should be cooked through to the middle and flake easily. Remove it to a plate.

Prepare the vegetable sauce base

Add the onion to the same pan. Fry for about 2–3 minutes, stirring. Add the garlic and, after about 30 seconds, add the sun-dried tomatoes.

Then add the spinach. Stir for 1–2 minutes until the leaves wilt and reduce in volume.

Combine the sauce ingredients

Pour in the broth, add the mascarpone, oregano, sweet paprika, and optionally chili. Stir over low heat until the cheese combines with the liquid.

Gently heat for about 2–3 minutes. Taste the sauce and only then season with salt and pepper, as the broth, sun-dried tomatoes, and Parmesan added at the end already bring a salty flavor.

Add pasta and salmon

Transfer the pasta to the skillet and mix thoroughly with the sauce. If it is too thick, pour in tablespoons of the reserved pasta cooking water.

Place the salmon on top and heat together for about a minute to warm the fish through again.

Finish the dish

Sprinkle everything with Parmesan, parsley, and lemon zest. Add the cherry tomato halves and serve immediately.

Which frying pan works best for salmon with pasta?

Choose a large frying pan with higher sides, where you can easily flip the fish and later mix the pasta with the sauce. The salmon pieces should lie next to each other with small gaps between them. If they do not fit comfortably, sear them in two batches. The inspiration for this recipe is a video reel in which we prepared the dish in a Magnat Stone pan. With this cooking method, a single pan is used in turn for searing the fish, preparing the sauce, and combining the ingredients. The pasta is cooked separately.

How to make the sauce creamy and the salmon juicy?

After adding the mascarpone, reduce the burner power and stir the sauce gently. If it becomes too thick, add a bit of the pasta water. It is best to add it gradually to maintain control over the consistency. Set the fried salmon aside while preparing the sauce and add it back only at the end. Thanks to this, it will not heat up unnecessarily long. Zest the lemon finely, avoiding the white pith, which can give the dish a bitter taste. Serve the finished dish in deep plates, arranging a portion of fish on top of the pasta. Fresh green parsley, red tomatoes, and finely grated cheese are enough to make the dinner look appetizing, even for a dinner party with guests.