Ingredients
Scale
- 1 lb Salmon fillets (skin-on or skinless)
- 10 oz Fettuccine or Pappardelle pasta
- 3 tablespoons Salted butter
- 4 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes, drained and chopped
- 2 cups Fresh baby spinach
- 1.5 cups Heavy cream
- 1/2 cup Freshly grated Parmesan cheese
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water. Drain the rest and set the pasta aside.
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt, pepper, and a bit of oregano. Heat olive oil in a large skillet over medium-high heat. Place the salmon in the pan (skin-side down first if applicable). Sear for 5-6 minutes per side until golden brown and cooked through. Remove the salmon from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, toss in the minced garlic and sauté for about 1 minute until fragrant. Add the sun-dried tomatoes and cook for another 2 minutes to release their oils and flavor.
- Pour the heavy cream into the skillet. Bring the mixture to a gentle simmer. Stir in the Parmesan cheese, red pepper flakes, and the remaining oregano. Continue stirring until the cheese has melted and the sauce begins to thicken. Toss in the fresh baby spinach and stir until it wilts into the sauce.
- Add the cooked pasta to the skillet and toss it thoroughly to coat every strand in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water. Place the seared salmon fillets back on top of the pasta or flake them into large chunks and mix them in. Garnish with fresh parsley and serve immediately with lemon wedges.
- Cook Time: 40 minutes