Ingredients:
2 salmon fillets, cubed
1/2 lb fettuccine (or pasta of choice)
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 cup heavy cream
1/4 cup Parmesan cheese, grated
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Directions:
Cook the pasta: Boil the pasta according to package instructions until al dente. Drain and set aside.
Sear the salmon: In a large skillet, heat 1 tbsp olive oil over medium heat. Season the salmon cubes with salt, pepper, and Italian seasoning. Cook the salmon for 3-4 minutes on each side until golden and fully cooked. Remove from the pan and set aside.
Prepare the sauce: In the same skillet, add another tbsp of olive oil and sauté the minced garlic for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for 2-3 minutes.
Add the cream and spinach: Pour in the heavy cream and bring it to a gentle simmer. Add the fresh spinach and Parmesan cheese, stirring until the spinach wilts and the sauce thickens.
Combine: Add the cooked pasta and seared salmon back into the skillet, tossing everything to coat in the creamy sauce. Adjust seasoning with salt and pepper as needed.
Serve: Serve the pasta hot and garnish with extra Parmesan if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 550 kcal per serving
