Description
A light and flavorful salmon pasta made without cream, tossed in olive oil with fresh spinach, cherry tomatoes, garlic, and bright lemon for a balanced and satisfying meal.
Ingredients
Scale
- 12 ounces dry pasta such as penne or spaghetti
- 12 ounces fresh salmon fillet, skinless, cut into chunks
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves, lightly packed
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 whole lemon, zest and juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Bring a large pot of salted water to a rolling boil over medium high heat.
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Add salmon chunks to the skillet, season with salt and black pepper, and cook for 3 to 4 minutes, turning gently until just cooked through.
- Add cherry tomatoes and cook for 2 minutes, then stir in spinach and cook until wilted.
- Add the drained pasta to the skillet and toss gently with the salmon and vegetables. Add a splash of reserved pasta water if needed to loosen the mixture.
- Stir in lemon zest, lemon juice, and chopped parsley. Adjust seasoning if needed and serve immediately.
Notes
- Do not overcook the salmon to keep it moist and tender.
- Add lemon juice at the end for the freshest flavor.
- If the pasta feels dry, use a small amount of reserved pasta water to loosen it.
- Fresh dill can be used instead of parsley for a different flavor twist.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg