Ingredients:

  • 4 Salmon Fillets (about 6 oz each)
  • 2 Tbsp Olive Oil
  • Salt and Black Pepper to taste
  • 1/2 tsp Smoked Paprika (optional)
  • 12 oz Dried Pasta (Fettuccine or Penne)
  • 1 Tbsp Unsalted Butter
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-Dried Tomatoes (packed in oil), drained and chopped
  • 1/2 cup Dry White Wine OR Chicken Broth (for deglazing)
  • 1 cup Chicken Broth (low sodium)
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese, freshly grated (plus extra for topping)
  • 5 oz Fresh Spinach
  • 1 tsp Dried Italian Seasoning
  • 1/4 tsp Red Pepper Flakes (optional)
  • 2 Tbsp Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Cook pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
  2. Pat salmon fillets very dry. Season generously with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the salmon, skin-side down first if applicable, for 4–5 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove the salmon from the pan and set aside.
  4. Reduce the heat to medium. Add butter to the skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté gently for 1 minute until fragrant.
  5. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it reduce by half (about 2 minutes). Stir in the chicken broth, Italian seasoning, and red pepper flakes (if using).
  6. Lower the heat. Slowly whisk in the heavy cream. Simmer gently for 3–4 minutes until slightly thickened. Stir in the grated Parmesan cheese until the sauce is smooth. Taste and adjust seasoning.
  7. Add the fresh spinach to the sauce in batches, stirring until it has fully wilted.
  8. Add the drained pasta directly into the sauce and toss well to coat. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
  9. Gently flake the reserved salmon fillets into large chunks and nestle them into the pasta, or place a whole fillet on top of each serving. Garnish generously with fresh basil or parsley and extra Parmesan. Serve immediately.