Description
A savory and delightful recipe combining salmon, spinach, and pasta in a rich tomato sauce.
Ingredients
Scale
- 8 ounces fettuccine or penne
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 1 can (14.5 ounces) crushed tomatoes, drained
- 4 cups fresh baby spinach
- 1 pound salmon fillet, skinless
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon chili flakes (optional)
- 1/4 cup shredded Parmesan cheese
- Juice of 1 fresh lemon
Instructions
- Cook the fettuccine or penne in a large pot of salted boiling water until al dente. Drain, reserving a cup of the cooking water.
- In a large frying pan, warm the olive oil over medium heat. Add the chopped garlic and sauté for about 2 minutes.
- Stir in the drained crushed tomatoes, fresh spinach, oregano, sea salt, black pepper, and chili flakes. Cook for about 5 minutes until the spinach wilts.
- Season the salmon fillet with salt and pepper. Sear in a separate pan over medium heat for 5-6 minutes on each side until cooked through. Break into large chunks.
- Combine the drained pasta with the tomato and spinach mixture in the frying pan. Toss together, adding reserved pasta water until the sauce reaches desired consistency.
- Fold in the salmon pieces, lemon juice, and sprinkle with Parmesan cheese. Warm together for another 2-3 minutes.
- Plate the pasta immediately, garnished with additional Parmesan if desired.
Notes
- For extra flavor, add a splash of vegetable broth while cooking the spinach.
- For a richer texture, mix in 1/2 cup of cream cheese or ricotta before adding the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg