Description
Tuscan Salmon & Mafaldine Pasta is a delightful Italian-inspired dish featuring perfectly cooked salmon, tossed with tender mafaldine pasta in a rich and creamy garlic, sun-dried tomato, and spinach sauce. It’s a flavorful and satisfying meal.
Ingredients
– 2 salmon fillets
– 8 oz mafaldine pasta
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 1 cup heavy cream
– 1/2 cup chicken broth
– 2 cups fresh spinach
– 1/2 tsp dried basil
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese (for garnish)
Instructions
1. Cook the mafaldine pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then cook for 4-5 minutes per side, or until fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
4. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, dried basil, oregano, and red pepper flakes.
5. Add the spinach to the skillet and cook for 2-3 minutes until wilted.
6. Flake the cooked salmon into bite-sized pieces and return it to the skillet along with the pasta. Toss everything together until the pasta is coated with the creamy sauce.
7. Adjust seasoning with salt and pepper, and garnish with grated Parmesan cheese before serving.
Notes
– For a lighter version, you can use half-and-half instead of heavy cream.
– You can substitute fresh spinach with arugula for a peppery flavor.
Nutrition
- Serving Size: 1plate
- Calories: 550kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg