Ingredients
Salmon and Pasta
- 1 lb. skinless and boneless salmon (one piece or multiple pieces)
- 8 oz. uncooked campanelle pasta
Vegetables and Aromatics
- 1 medium onion, chopped
- 6 oz. baby spinach
- 2 garlic cloves, minced
- 2 tbsp. chopped parsley
Dairy and Seasoning
- 3 tbsp. butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. black pepper (or to taste)
Instructions
- Cook pasta: Cook the pasta according to the package instructions in a large pot of salted water until al dente. Drain and set aside.
- Sauté onion: While the pasta cooks, heat butter in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and fragrant.
- Cook salmon: Add the salmon to the skillet with the onions. Cook for 5-7 minutes, breaking the salmon into flakes as it cooks through.
- Cook spinach: Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
- Make sauce: Stir in the heavy cream, grated Parmesan, minced garlic, salt, and black pepper. Bring the mixture to a gentle simmer. Optionally, add 1/4 tsp. red pepper flakes for some heat.
- Add pasta and finish: Add the cooked pasta and chopped parsley to the skillet. Toss everything thoroughly to combine. Garnish with additional parsley and grated Parmesan before serving.
Notes
- Use campanelle or any pasta shape that holds sauce well for best texture.
- Skinless, boneless salmon ensures easier flaking and eating.
- For a spicier twist, add red pepper flakes as suggested.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Use fresh Parmesan for best flavor; pre-grated can work in a pinch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
