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Taylor Ann's 20 Minute Creamy Tuscan Salmon Pasta

Prep Time:

25 Minutes

Cook Time:

15 Minutes


8 Servings

About the Recipe

Podcast Guest Taylor Ann Therwhanger shares one of her go to dinners!


  • Pasta of your choice (spaghetti, linguini, penne)

  • 2 tablespoons olive oil

  • 4 salmon fillets

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons butter

  • 6 cloves garlicsmashed and minced

  • 14 cherry tomatoes

  • 1 cup heavy cream

  • 1 & 1/2 teaspoons kosher saltfor the sauce

  • 1 teaspoon dried basil

  • 1/4 teaspoon cayenne pepper

  • black pepper 

  • 1/2 cup parmesan cheeseshredded

  • 3-4 ounces chopped spinach

  • 1/2 bunch fresh chopped basil


Step 1:

You can use fresh or frozen salmon. Once salmon is room temperature, pat it dry to remove excess liquid. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper on the salmon filets. 

Step 2:

Place a large skillet over medium to high heat. Add olive oil, allowing the pan to get hot prior to cooking the salmon. Sear the salmon for 1-3 minutes on each side. Set aside and cover. 

Step 3:

Cut 7 cherry tomatoes into half. Leave the other 7 whole. 

Step 4:

Make pasta according to box directions

Step 5:

To make the sauce: add butter, excess drippings from salmon. Saute garlic for around a minute. Add the tomatoes to the pan. Pour in cream. Add salt, dried basil, cayenne pepper. Lightly sprinkle black pepper if desired. Bring to a simmer. Add cheese, spinach and stir. Cook over medium heat. It should thicken some. Add in a little freshly chopped basil. Place salmon back into the pan. Allow it to cook just a little with the sauce. Serve on top of the pasta! Pairs well with garlic bread or Texas toast!

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