Ingredients:
4 salmon fillets, seasoned with salt and pepper
8 oz fusilli or your choice of pasta
1/2 cup sun-dried tomatoes, chopped
3 cups fresh spinach
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken or vegetable broth
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Directions:
Cook the pasta: Boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside.
Cook the salmon: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the salmon fillets and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Sauté the garlic and sun-dried tomatoes: In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic for 1 minute, then add the chopped sun-dried tomatoes. Cook for 2-3 minutes.
Make the cream sauce: Pour in the chicken or vegetable broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese. Let the sauce thicken slightly, about 2-3 minutes.
Add spinach and pasta: Add the fresh spinach to the skillet and stir until wilted. Toss the cooked pasta into the sauce and mix well to coat evenly.
Serve: Top the pasta with the cooked salmon fillets and serve immediately. Garnish with extra Parmesan cheese if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 580 kcal per serving
