Tuscan Salmon
with Creamy Garlic-Butter & Sun-dried Tomatoes
Ingredients
12 oz. Salmon
4 oz. / 1 Cup Small Seashell Pasta
1 Tbsp. Butter
4 Cloves Garlic
1 C. Diced Yellow Onion
2 fl oz. Chicken Broth
3 oz. Sun Dried Tomato
4 fl. oz. Heavy Cream
1.5 oz. Spinach
2 Tbsp Parmesan Cheese
1 Tbsp Curly Parsley
Tools: Medium Pot • Large Pan
Instructions
Prepare the Ingredients
Bring a medium pot of salted water to a boil.
Wash and dry your produce.
Mince 4 garlic cloves.
Roughly chop the spinach.
Roughly chop the parsley to make about 1 Tbsp.
Roughly chop the sun-dried tomatoes.
Pat salmon dry and season with salt and pepper on both sides.
Cook the Pasta
Add the pasta to the boiling water and cook until tender; about 10 minutes.
Drain, reserving about 2 Tbsp. water in the pot.
Return pasta to pot, cover to keep warm.
Cook the Salmon
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Place fish in the pan, and cook 3-4 minutes per side.
Once cooked, remove pan from heat.
Set salmon aside on a dish.
Let pan cool down (dont wipe out).
Make the Sauce
In the same pan you cooked the salmon, melt the butter over medium-low heat.
Add the onion and garlic, and cook until tender, about 5 minutes.
Increase the heat, pour in the broth, and bring to a gentle simmer, mixing for 1 minute.
Add the sun dried tomatoes, and mix altogether for 1 minute.
Add the cream and bring to a gentle simmer stirring occasionally for another minute.
Season with salt and pepper to taste.
Finish the Salmon
Add in the spinach and allow to wilt in the sauce; about 1 minute.
Finish the sauce by stirring in the parmesan cheese until melted.
Remove pan from heat.
Add the salmon back into the pan.
Spoon the sauce over each filet.
Plating
Toss the pasta in the pot to coat with the water. Add a drizzle of olive oil if dry.
Plate the pasta on each dish, and top with salmon, parsley, and sauce.
Enjoy!
