Why You’ll Love This Recipe
- Combines hearty pasta with protein-rich salmon for a satisfying meal.
- Creamy Tuscan-style butter sauce is full of garlic, Parmesan, and sun-dried tomato flavor.
- Quick to prepare—ready in under 40 minutes.
- Elegant enough for date night yet simple enough for a weeknight dinner.
- A comforting, indulgent dish that feels gourmet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cheese tortellini (fresh or refrigerated)
- Salmon fillets, skin removed
- Olive oil
- Butter
- Garlic cloves, minced
- Sun-dried tomatoes (in oil, drained and chopped)
- Heavy cream
- Chicken broth or vegetable broth
- Baby spinach
- Grated Parmesan cheese
- Italian seasoning
- Salt and pepper
- Fresh parsley or basil for garnish
Directions
- Cook tortellini according to package instructions, drain, and set aside.
- Season salmon with salt, pepper, and Italian seasoning. In a skillet, heat olive oil and sear salmon on both sides until golden and cooked through. Remove and flake into chunks.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Stir in sun-dried tomatoes, then pour in heavy cream and broth. Simmer for 3–4 minutes.
- Add Parmesan cheese and stir until melted into a creamy sauce.
- Stir in spinach until just wilted.
- Add cooked tortellini and gently fold in salmon pieces.
- Simmer for 2–3 minutes to combine flavors.
- Garnish with parsley or basil and serve immediately.
Servings and timing
This recipe makes about 4 servings. Prep time is around 10 minutes, with 25 minutes of cooking, making the total time about 35 minutes.
Variations
- Use shrimp, chicken, or scallops instead of salmon.
- Add mushrooms or zucchini for extra vegetables.
- Swap heavy cream for half-and-half for a lighter version.
- Use sun-dried tomato pesto instead of chopped sun-dried tomatoes for a deeper flavor.
- Try spinach- or mushroom-filled tortellini instead of cheese tortellini.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or broth to loosen the sauce. This dish is not ideal for freezing, as the cream sauce may separate.
FAQs
Can I use frozen tortellini?
Yes, just cook according to the package directions before adding to the sauce.
Do I need to remove the salmon skin?
Yes, it’s best to remove it for this recipe since the salmon will be flaked into the pasta.
Can I make this without cream?
You can substitute with half-and-half, coconut milk, or a light cream, though the sauce will be less rich.
What type of salmon works best?
Fresh Atlantic or wild-caught salmon fillets work best, but you can also use leftover cooked salmon.
Can I make the sauce ahead of time?
Yes, you can prepare the Tuscan butter sauce a day in advance, then reheat and add salmon and tortellini before serving.
Can I bake this as a casserole?
Yes, transfer everything into a baking dish, top with mozzarella, and bake at 375°F for 15 minutes until bubbly.
Is this dish gluten-free?
Not with regular tortellini, but you can use gluten-free tortellini and ensure other ingredients are gluten-free.
Can I use milk instead of cream?
Whole milk can be used, but the sauce will be thinner and less creamy.
Can I add wine to the sauce?
Yes, a splash of white wine added before the cream enhances flavor.
What can I serve on the side?
A light green salad or garlic bread pairs perfectly with this dish.
Conclusion
Tuscan Butter Tortellini with Salmon is a decadent, creamy, and comforting pasta dish that combines fresh salmon with rich Italian-inspired flavors. With its silky sauce, hearty tortellini, and vibrant sun-dried tomatoes and spinach, this meal is both indulgent and well-balanced. Whether for a cozy dinner at home or entertaining guests, it’s a dish that’s sure to impress.
Tuscan Butter Tortellini with Salmon
Tuscan Butter Tortellini with Salmon is a creamy, restaurant-worthy pasta dish featuring cheese tortellini, flaky salmon, and a rich garlic butter sauce with sun-dried tomatoes and spinach.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Ingredients
- 12 oz cheese tortellini (fresh or refrigerated)
- 2 salmon fillets (about 6 oz each), skin removed
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1/3 cup sun-dried tomatoes (in oil), drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken broth or vegetable broth
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
Cook tortellini according to package instructions. Drain and set aside.
- Season salmon with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat. Sear salmon on both sides until golden and cooked through, about 3–4 minutes per side. Remove and flake into chunks.
- In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
- Add sun-dried tomatoes and stir for 1 minute.
- Pour in heavy cream and broth, bringing the sauce to a gentle simmer. Cook for 3–4 minutes.
- Add Parmesan cheese and stir until melted and smooth.
- Stir in spinach and cook until wilted.
- Add the cooked tortellini and gently fold in the flaked salmon.
- Simmer for 2–3 more minutes to let flavors combine. Serve garnished with chopped parsley or basil.
Notes
- Use half-and-half or whole milk for a lighter sauce.
- Swap salmon with shrimp, chicken, or scallops as needed.
- Sun-dried tomato pesto can replace chopped tomatoes for added depth.
- Fresh herbs like basil or thyme enhance the flavor when added at the end.
- This dish is best enjoyed fresh; cream sauces don’t freeze well.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 5g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
