Description
A creamy and comforting salmon pasta dish with vibrant spinach that’s perfect for weeknight dinners.
Ingredients
Scale
- 1 lb. skinless and boneless salmon
- 8 oz. uncooked campanelle pasta
- 3 tbsp. butter
- 1 medium onion, chopped
- 6 oz. baby spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp. chopped parsley
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. pepper (or to taste)
Instructions
- Cook pasta until al dente according to package instructions in a large pot of salted water.
- Sauté onion in butter over medium heat for 4-5 minutes until translucent.
- Add salmon and cook for another 5-7 minutes, breaking into flakes.
- Stir in spinach and cook for 1-2 minutes until wilted.
- Mix in heavy cream, Parmesan, garlic, salt, and pepper, then bring to a gentle simmer.
- Add cooked pasta and parsley, mixing thoroughly. Serve hot.
Notes
Store in an airtight container in the fridge for up to 4 days. Can be frozen but best consumed within 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg