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Creamy Tuscan salmon tortellini with spinach and garlic sauce served in a dish.

Irresistible Tuscan Salmon Tortellini in Garlic Sauce: A Flavorful Italian Feast

  • Author: Eleanor
  • Total Time: 40 minutes
  • Yield: 8–10 servings 1x

Description

Tuscan Salmon Tortellini in Garlic Sauce is an elegant dish that combines flaky, perfectly seared salmon with tender cheese-filled tortellini and fresh baby spinach in a rich, velvety garlic-cream sauce. Brightened with lemon juice, lemon zest, and Italian seasonings, it brings restaurant-quality Tuscan flavors to your dinner table in under 30 minutes.

Ingredients

Scale
  • 2 packages (9 oz each) refrigerated cheese-filled tortellini
  • 2 pounds salmon fillets, skin removed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 6 tablespoons unsalted butter
  • 6 cloves fresh garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon dried Italian seasoning
  • ½ cup fresh parsley, chopped
  • Additional Parmesan cheese, for serving
  • Lemon wedges, for serving
  • Optional: red pepper flakes, sun-dried tomatoes, basil, or thyme

Instructions

  1. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
  2. Season the salmon with salt, black pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium heat.
  3. Add the salmon and cook for 4–5 minutes on the first side. Flip and cook for another 3–4 minutes, until opaque and flaky. Remove from the skillet and set aside.
  4. In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  5. Add the heavy cream and broth. Stir and simmer over low heat for 2–3 minutes until slightly thickened.
  6. Stir in Parmesan cheese, Italian seasoning, lemon zest, lemon juice, and optional red pepper flakes.
  7. Add the spinach and cook for 1–2 minutes until wilted.
  8. Add the cooked tortellini and gently toss until well coated in the sauce.
  9. Flake the cooked salmon into large pieces and gently fold it into the tortellini mixture.
  10. Garnish with fresh parsley and additional Parmesan. Serve immediately with lemon wedges.

Notes

  • Cook the tortellini just until al dente so it holds its texture in the creamy sauce.
  • Fresh salmon and freshly grated Parmesan give the best flavor.
  • Frozen tortellini can be used; follow the package cooking instructions.
  • For extra heat, add red pepper flakes.
  • Leftovers can be refrigerated for up to 3–4 days in an airtight container.
  • The dish can be frozen for up to 3 months, although the creamy sauce may change texture slightly after thawing.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 670 kcal
  • Sugar: 4 g
  • Sodium: 850 mg
  • Fat: 40 g
  • Saturated Fat: 19 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Protein: 39 g
  • Cholesterol: 145 mg

Keywords: Tuscan salmon tortellini, salmon tortellini, garlic sauce, creamy salmon pasta, Tuscan salmon, tortellini recipe, creamy tortellini

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Find it online: https://eleanorrecipes.com/tuscan-salmon-tortellini/