Seared Salmon with Creamy Tomato Spinach Linguine

This seared salmon and creamy linguine dish brings restaurant elegance to your home kitchen in just 20 minutes. Al dente gluten-free linguine is tossed in a luscious cream sauce with fresh tomato, spinach and a hint of Tuscan spice, then topped with perfectly seared salmon fillets. The contrast of crisp-skinned salmon and silky pasta makes every bite satisfying.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers big flavor with minimal effort. The creamy sauce comes together in the same pan used for the salmon, so cleanup is a breeze. Garnish with scallion greens for a fresh finish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
2. Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3. Pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin side down and cook until skin is crisp, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Transfer to a plate and tent with foil to keep warm. Wipe out pan.
4. Heat a drizzle of oil in the same pan over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Add tomato, stock concentrate, cream sauce base, half the Tuscan Heat Spice, ⅓ cup reserved pasta cooking water and a pinch of salt and pepper. Cook, stirring occasionally, until sauce thickens, 2-4 minutes. Remove from heat.
5. Add spinach to the pan and stir until just wilted. Add drained pasta and 1 tablespoon butter; toss until pasta is coated and butter has melted. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated. Season with salt and pepper to taste.
6. Divide pasta between bowls. Top with salmon and garnish with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, any linguine works. Adjust cooking time according to package directions.

What can I substitute for cream sauce base?

You can use heavy cream mixed with a little chicken or vegetable broth. For a lighter option, use half-and-half.

How do I know when the salmon is cooked through?

The salmon should be opaque and flake easily with a fork. An instant-read thermometer inserted into the thickest part should read 145°F.