Creamy Salmon Sun-Dried Tomato Pasta

November 30, 2020

Creamy Salmon Sun-Dried Tomato Pasta

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


A super quick and easy weeknight salmon served over a creamy sun-dried tomato sauce pasta. A rich and decadent seafood pasta that'll be ready in under 30 minutes!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins


Ingredients
 1-1.5 lbs (16-24 oz) salmon, cut into 4 fillets
 1 tbsp extra-virgin olive oil
 16 oz dried pasta
 2 cups heavy cream
 1 cup freshly grated Parmesan cheese
 ¼ cup sundried tomatoes in oil, roughly chopped
 1-2 tsp red pepper flakes
 1 tsp dried basil
 1 tsp dried Italian seasoning
 1 tsp paprika, plus extra for seasoning the salmon
 6 cloves of garlic, minced
 6 oz spinach
 salt and freshly ground black pepper
 4 fresh lemon wedges

Directions
1

Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.

2

Meanwhile, heat 1 tbsp of extra virgin olive oil in a large nonstick skillet on medium-high heat. Prepare the salmon by cutting it into 4 fillets (if not already preportioned) and season with salt, freshly ground black pepper, and paprika over all sides of the fillets.

3

Once the pan and oil are hot, add the salmon fillets top side down and sear for 3-4 minutes. Reduce the heat to medium and flip the salmon fillets and sear for another 3-4 minutes until salmon reaches an internal temperature of 145°F. If you don't have a thermometer, cook until the salmon looks flaky and cooked through. Remove salmon from the skillet and set aside.

4

In the same skillet that you cooked the salmon in, add in 1/4 cup of roughly chopped sun-dried tomatoes in oil and 6 cloves of minced garlic, and cook while stirring for 1 minute.

5

Add in the 2 cups of heavy cream and stir in 1-2 tsp of red pepper flakes (depending on how spicy you prefer it), 1 tsp of dried basil, 1 tsp of dried Italian seasoning, and 1 tsp of paprika. Bring the mixture to a simmer and add in the 6 oz of spinach. Stir and cook until all the spinach has wilted down.

6

When the pasta is almost ready, turn the heat down to medium-low. Mix in 1 cup of freshly grated Parmesan cheese, a third at a time to prevent clumping, and stir until all the cheese has evenly melted into the sauce. Salt and pepper the sauce to taste.

7

Immediately add the cooked pasta and stir to combine. Salt and pepper to taste again.

8

Plate the pasta and top with a salmon fillet per serving. Add a lemon wedge to each plate and squeeze over the salmon right before eating.

Ingredients

Ingredients
 1-1.5 lbs (16-24 oz) salmon, cut into 4 fillets
 1 tbsp extra-virgin olive oil
 16 oz dried pasta
 2 cups heavy cream
 1 cup freshly grated Parmesan cheese
 ¼ cup sundried tomatoes in oil, roughly chopped
 1-2 tsp red pepper flakes
 1 tsp dried basil
 1 tsp dried Italian seasoning
 1 tsp paprika, plus extra for seasoning the salmon
 6 cloves of garlic, minced
 6 oz spinach
 salt and freshly ground black pepper
 4 fresh lemon wedges

Directions

Directions
1

Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.

2

Meanwhile, heat 1 tbsp of extra virgin olive oil in a large nonstick skillet on medium-high heat. Prepare the salmon by cutting it into 4 fillets (if not already preportioned) and season with salt, freshly ground black pepper, and paprika over all sides of the fillets.

3

Once the pan and oil are hot, add the salmon fillets top side down and sear for 3-4 minutes. Reduce the heat to medium and flip the salmon fillets and sear for another 3-4 minutes until salmon reaches an internal temperature of 145°F. If you don't have a thermometer, cook until the salmon looks flaky and cooked through. Remove salmon from the skillet and set aside.

4

In the same skillet that you cooked the salmon in, add in 1/4 cup of roughly chopped sun-dried tomatoes in oil and 6 cloves of minced garlic, and cook while stirring for 1 minute.

5

Add in the 2 cups of heavy cream and stir in 1-2 tsp of red pepper flakes (depending on how spicy you prefer it), 1 tsp of dried basil, 1 tsp of dried Italian seasoning, and 1 tsp of paprika. Bring the mixture to a simmer and add in the 6 oz of spinach. Stir and cook until all the spinach has wilted down.

6

When the pasta is almost ready, turn the heat down to medium-low. Mix in 1 cup of freshly grated Parmesan cheese, a third at a time to prevent clumping, and stir until all the cheese has evenly melted into the sauce. Salt and pepper the sauce to taste.

7

Immediately add the cooked pasta and stir to combine. Salt and pepper to taste again.

8

Plate the pasta and top with a salmon fillet per serving. Add a lemon wedge to each plate and squeeze over the salmon right before eating.

Creamy Salmon Sun-Dried Tomato Pasta

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