Creamy Spinach Salmon with Garlic Penne
Mediterranean Salmon Penne with Wilted Spinach and Garlic Cream Sauce
Ingredients:
4 salmon fillets (about 6 oz each)
12 oz penne pasta
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 small onion, finely diced
1 cup heavy cream
1 cup vegetable broth
8 oz fresh spinach
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon dried red pepper flakes (optional)
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Directions:
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside.
Season salmon fillets with salt and pepper on both sides.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
Flip salmon and cook for another 3-4 minutes until the salmon is cooked through but still moist. Remove from skillet and set aside.
In the same skillet, add remaining tablespoon of olive oil. Add minced garlic and diced onion, sauté until fragrant and translucent, about 2-3 minutes.
Pour in the vegetable broth and heavy cream, bring to a gentle simmer.
Add spinach and stir until wilted, about 2 minutes.
Stir in Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Season with salt and pepper to taste.
Add the cooked penne to the skillet and toss to coat in the creamy sauce.
Break the salmon into large chunks and gently fold into the pasta mixture.
Garnish with fresh dill and parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 4 servings