Grilled Salmon with Sun-Dried Tomato Pasta
Flame-Kissed Salmon over Creamy Sun-Dried Tomato Penne
Ingredients:
2 salmon fillets (about 6 oz each)
8 oz penne pasta
1 tablespoon olive oil
2 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1/2 cup cherry tomatoes, halved
1/2 cup baby spinach
1/4 cup unsweetened plant-based cream (or regular cream)
1/2 teaspoon paprika
Juice of 1/2 lemon
Salt and pepper, to taste
Fresh basil or parsley for garnish
Directions:
Preheat grill or grill pan over medium heat. Season salmon fillets with salt, pepper, lemon juice, and paprika.
Grill salmon for about 4–5 minutes per side, or until cooked through and nicely charred. Remove and set aside.
In a pot of boiling salted water, cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
Add sun-dried tomatoes and cherry tomatoes to the skillet. Cook for 2–3 minutes until softened.
Stir in the plant-based cream and baby spinach, cooking until spinach wilts.
Add the cooked penne pasta to the skillet and toss everything together. Adjust seasoning with salt and pepper.
Serve the pasta with the grilled salmon on top. Garnish with fresh herbs.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 465 kcal | Servings: 2 servings