Creamy Sun-Dried Tomato Salmon Pasta with Arugula
Creamy salmon pasta with sun-dried tomatoes and peppery arugula. A weeknight dinner that feels special, balancing silky sauce, flaked salmon, and citrus brightness for a restaurant-worthy bite.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 6 oz (340 g) fettuccine or linguine
- ½ lb (450 g) salmon fillets, skin removed
- 1 tbsp olive oil
- 1 cloves garlic, minced
- ½ 1/2 cup sun-dried tomatoes in oil, sliced
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- ½ 1/2 cup pasta water
- 1 cups fresh arugula
- ½ tbsp lemon juice
- ½ Salt and black pepper to taste
Instructions
- Cook pasta in salted water until al dente; reserve 1/2 cup pasta water.
- Sear salmon in olive oil 3-4 minutes per side; flake when cooked through.
- Sauté garlic and sun-dried tomatoes 1-2 minutes until fragrant; stir in cream.
- Add parmesan, and loosen sauce with pasta water; simmer briefly.
- Toss pasta with sauce, salmon, arugula, and lemon juice; season and serve.
Chef’s Pro Tips
- Finish with a squeeze of lemon for brightness.
- Brown butter drizzle adds depth if available.
Serving Suggestions
Serve with a simple green salad and crusty bread for a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently over low heat with a splash of milk.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 34 |
| carbs | 64 |
| fat | 26 |
| fiber | 3 |
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