This creamy Tuscan salmon and pasta has a delicious, garlicky cream sauce with sun dried tomatoes, fresh spinach, and savory parmesan cheese. This 20 minute meal makes for an fantastic, easy weekday dinner!
Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Cook the fettuccine according to package instructions to al dente. Strain the pasta and place it to the side.
Pan sear the salmon. Remove the salmon from the refrigerator so it has time to come to room temperature (this helps with cooking the salmon evenly). Melt the butter in a large pan over medium heat. Pat dry the salmon filets with a paper towel. Sprinkle the salmon with paprika, salt, and pepper. Place the salmon (skin side down) in the pan and sear on each side for 4-5 minutes (depending on size of salmon). Once the salmon is done cooking, remove it from the pan and place it to the side.
Build the sauce. Sautè the garlic in the remaining butter in the pan for 2 minutes. Add the basil, red pepper flakes, sun dried tomatoes, and heavy cream. Bring the sauce to a light boil, then reduce the heat to a simmer. Add the parmesan cheese and stir until it is melted and well incorporated. Add the spinach and stir, then remove the sauce from the heat once the spinach has wilted.
Combine. Toss the pasta in the sauce, then top with the salmon and any juices that have accumulated. Serve with a pinch of fresh parsley and more parmesan cheese. Mangia!