Tuscan Salmon Pasta
Ok, this one is a winner. I posted pics on my IG story and everyone was begging for the recipe! Outside of the amazing aromas and taste, in my opinion the best part about this dish is that it only took 25 min, including prep!
The Staggers LOVE salmon, however we typically just throw it on the George Foreman or bake it in the oven with lemon and honey. I wanted to try something different and we had basil and tomatoes that needed to be used, so here we are.
Once again, this is such a quick dish with simple steps, however you will be left with a super impressive looking and tasty meal!
What You Need:
- 2lbs salmon (cut into four pieces)
-1 mini carton of heavy whipping cream
-1/2 cup olive oil
- 4 tablespoons of butter (a little less than half a stick)
-1 small package of cherry or grape tomatoes
-3 cloves of garlic (chopped)
-1 package of pasta (I used whole grain linguini)
-1 cup fresh basil (chopped)
-1/4 cup parmesan cheese
-1 cup of spinach
-2 tablespoons paprika
-salt and peper to taste
What To Do:
Boil a pot of water and cook pasta
If you haven't already, chop your tomatoes, basil, and garlic and cut your salmon into at least four pieces. Note: I left the skin on, because I loooove crispy salmon skin, but if it's not your thing, you can remove it
Season salmon with paprika, salt and pepper to taste
Pour half of your olive oil into a saucepan over medium-high temperature or flame and sauté garlic, constantly mixing until it becomes fragrant and slightly brown, around two minutes.
Place your salmon in the skillet skin up for 5-7 minutes
During this time, check on pasta. Drain and set to the side
If you kept the skin on, flip salmon and cook for another 2-4 minutes to crisp skin
If you removed your salmon cook on the other side until your desired temp is reached (i like to have just a hint of pink, I find that no pink is too dry for my taste)
Remove salmon from pan and place to the side
Reduce the heat of the pan to low-medium, add the butter and remaining olive oil
Once butter has melted add the tomatoes with additional salt and pepper.
Sauté tomatoes until they are tender and have more of an orange hue
Stir in heavy whipping cream, parmesan, basil, and spinach. Stir until spinach and basil have cooked down.
Allow your sauce to simmer for 3 -5 minutes, adding addiotnal salt and pepper if necessary
Return cooked salmon to the sauce pan and use a spoon to mix the sauce over the salmon. Some pieces of your meat may break off, this is a good thing! embrace the tender!
Remove from heat and serve over pasta!
If you are not a pasta fan, the salmon and sauce can stand alone with rice and veggies on the side. We paired our dinner with a Chardonnay and it was perfect!
Please comment with your thoughts on this recipe! Did you do anything differently?