Description
A nutritious and flavorful pasta dish combining tender salmon, fresh spinach, and ripe tomatoes in a light, creamy sauce.
Ingredients
Units
Scale
- 8 oz pasta (penne or spaghetti)
- 2 salmon fillets (about 6 oz each), skin removed
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Season the salmon with salt and pepper, then cook for 4–5 minutes per side until fully cooked. Remove and flake into chunks.
- In the same skillet, add the remaining olive oil and sauté the garlic for 1 minute.
- Add the cherry tomatoes and cook until slightly softened, about 3 minutes.
- Stir in the spinach and cook until wilted.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and lemon juice.
- Add the cooked pasta and flaked salmon to the skillet. Toss gently to combine and heat through.
- Season with additional salt, pepper, and red pepper flakes if using. Serve warm.
Notes
- You can substitute cream with a dairy-free option for a lighter version.
- Frozen spinach can be used in place of fresh if needed.
- For extra flavor, add a splash of white wine to the sauce before simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
