Description
A quick and delicious creamy pasta dish featuring salmon, spinach, and tomatoes.
Ingredients
Scale
- 8 ounces pasta (penne or fusilli)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 pound salmon fillets, skin removed
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the drained diced tomatoes and cook for 3-4 minutes, stirring occasionally.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and add the Italian seasoning. Stir to combine and let simmer for 2-3 minutes.
- Season the salmon fillets with salt and pepper. Place them in the skillet, spooning some of the sauce over the top. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- Remove the salmon from the skillet and break it into bite-sized pieces. Add the cooked pasta to the sauce and toss to combine.
- Serve the pasta topped with the salmon pieces, a sprinkle of grated Parmesan cheese, and fresh basil if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk.
- Add a squeeze of lemon juice before serving for a fresh, zesty flavor.
- You can also include other vegetables like bell peppers or zucchini for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg