Tuscan Salmon Pasta
Tuscan Salmon Pasta
Submitted by Chef Laura Rainey
Potatoes, Pastas and Grains
Ingredients
- 4- 4oz salmon fillets
- 1-2 tablespoons Fustini’s SELECT olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 small yellow onion, diced
- 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
- 1/4 cup vegetable broth
- 2 tablespoons Fustini’s Champagne vinegar
- 1 3/4 cups heavy cream
- Kosher salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan
- 1 tablespoon fresh parsley, chopped (optional)
- 8 oz. – angel hair, spaghetti or linguini noodles or zoodles
Directions
- Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove them from the pan and set aside.
- In the same pan, melt the butter in the remaining cooking juices left over. Add onion and sauté, until caramelized (about 5-8 minutes). Add in the garlic and sauté, until fragrant (about one minute). Add the sun-dried tomatoes and sauté, for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce slightly.
- Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste. Add in the baby spinach and allow to wilt in the sauce and add in the Parmesan cheese. Allow cream sauce to simmer for a further minute until the cheese melts through. Add the cooked salmon filets back into the pan, sprinkle with the parsley and spoon the sauce over each filet. Serve with cooked pasta noodles or zucchini noodles.
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