Roasted Garlic Salmon with Spinach Alfredo Penne
Garlic-Infused Salmon Fillets with Creamy Spinach Alfredo Pasta
Ingredients:
4 salmon fillets (6 oz each)
1 whole head of garlic
3 tablespoons olive oil, divided
8 oz penne pasta
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
4 cups fresh spinach, roughly chopped
1/2 teaspoon red pepper flakes (optional)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C).
Cut the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 30-35 minutes until soft and golden.
Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
Once garlic is roasted, squeeze the soft cloves into a small bowl and mash with a fork. Mix with 1 tablespoon olive oil to form a paste.
Spread the roasted garlic paste over the top of each salmon fillet.
Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3 minutes.
Transfer the skillet to the oven and roast for 8-10 minutes until salmon is cooked through but still moist.
While salmon is cooking, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth.
Add spinach and stir until wilted, about 2 minutes. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time.
Add cooked penne to the sauce and toss to coat. Season with salt, pepper, and red pepper flakes if using.
Stir in lemon juice and zest.
Serve pasta topped with roasted garlic salmon and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 675 kcal | Servings: 4 servings