Creamy Tuscan Salmon

Deliciously creamy, and comforting Tuscan Salmon. This is a healthy, one pan recipe that goes perfectly with pasta, rice or a big slice of toasted sourdough.

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Cook: 30 MINS


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Season the salmon fillets all over with salt, pepper, smoked paprika, garlic granules, onion granules and chilli powder.
Heat the oil in a large pan and cook the salmon fillets, skin side down, on medium heat for 3-4 minutes, then flip and cook for 3-4 minutes on the other side before removing from pan.
Reduce the heat to low-medium and cook the shallot, garlic, red chilli and basil stalks for 5 minutes, until soft. Stir in the tomato puree, cook for 2 minutes, then add the vegetable stock and single cream and baby spinach. Stir until combined and bring the pan to a low simmer, add the salmon fillets back to the pan, skin side down, cover the pan and leave to cook for 15-20 minutes.
Bring a large saucepan of salted water to boil and cook the penne until al dente. When draining, reserve a bowl or jug of pasta water.
Remove the salmon fillets from the pan and reserve a few tbsp of the creamy tuscan sauce to drizzle over the salmon when serving. Add the cooked penne and basil along with a ladle of pasta water, toss to combine and then serve with salmon fillet on top.

Nutritional Info

Serves 2
Per serving (with pasta):
Cals – 692
Carbs – 61g
Protein – 45g
Fat – 30g


  • 2 salmon fillets.
  • Salt and pepper, to taste.
  • Tsp of smoked paprika.
  • Tsp of garlic granules.
  • Tsp of mild chilli powder.
  • Tbsp of extra virgin olive oil.
  • 2-3 cloves garlic - crushed.
  • 1 echalion shallot - finely chopped.
  • 1 red chilli - finely chopped.
  • 1/2 a small bunch of fresh basil, stalks and leaves separated and chopped.
  • Tbsp of tomato puree.
  • 150g of butter beans.
  • 300ml of boiling vegetable stock.
  • 75ml of light single cream.
  • A few handfuls of baby spinach.
  • 125g of penne, can be substituted for rice or bread.
  • 10g parmesan - finely grated, to garnish.

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