Another cold and dreary day calls for salmon, cream and pasta! I just made a fresh batch of chicken bone broth and it added amazing flavor to the simple cream sauce. Andrew gave me an A on this one!!
Salmon:
3 lbs Salmon Filet
1 Tablespoon Seasoned Salt
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
½ teaspoon Chili Powder
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Pasta:
1 cup Cherry Tomatoes; halved
1 cup Onion; chopped
4 cloves Garlic; minced
3 cups Spinach
1 teaspoon Italian Herbs
1 teaspoon Garlic Powder
Salt and Pepper to taste
1 quart Chicken Broth
1 cup Parmesan Cheese
1 cup Heavy Cream
4 cups Pasta; cooked
- Heat a skillet over medium heat and, once hot, add a drizzle of olive oil. Season the salmon and place in the skillet skin side up. Sear for 3 minutes, then flip and continue to sear until cooked through; about 6 minutes.
- Remove the cooked salmon from the skillet and add the onions and tomatoes. Sauté until the onions are tender, then add the garlic and spinach. Continue to cook until the spinach is wilted and pour in the broth. Add the herbs and seasoning, then taste and season accordingly.
- Pour in the cream and parmesan, then simmer until thickened before adding the cooked pasta and salmon back into the skillet. Toss until the pasta and salmon are coated in the sauce, then cover and simmer for 5 minutes.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 