Description
Pan-Seared Salmon Pasta with Spinach and Cherry Tomatoes
Ingredients
For the Salmon:
2 salmon fillets, skin-on or skinless
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Pasta:
8 oz (225g) linguine or fettuccine
2 tbsp olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach leaves
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional, for a little heat)
1/2 cup reserved pasta water
Salt and black pepper, to taste
For Garnish:
Fresh basil leaves
Extra grated Parmesan cheese
Instructions
Prepare the Pasta:
Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water before draining. Set aside.
Cook the Salmon:
Heat olive oil in a large skillet over medium-high heat.
Season the salmon fillets with garlic powder, salt, and pepper.
Place the salmon skin-side down in the skillet. Cook for 4–5 minutes, then flip and cook for another 3–4 minutes until golden and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, heat olive oil over medium heat.
Sauté the minced garlic for 30 seconds until fragrant. Add the cherry tomatoes and cook for 2–3 minutes until slightly softened.
Toss in the spinach and cook until wilted.
Pour in the heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until the sauce is smooth and creamy.
Add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Combine Everything:
Add the cooked pasta to the skillet and toss to coat in the sauce.
Season with salt and black pepper to taste.
Serve:
Plate the pasta and place a salmon fillet on top of each serving.
Garnish with fresh basil leaves and extra Parmesan cheese. Serve warm.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
#SalmonPasta #HealthyComfortFood #QuickDinners
