Name: Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach recipe
Ingredients: For the Salmon: Salmon Fillets: 2 (6-8 oz each), skin-on or skinless, patted thoroughly dry; Olive Oil: 1 tablespoon; Salt: 1/2 teaspoon, or to taste; Black Pepper: 1/4 teaspoon, freshly ground, or to taste; For the Pasta: Pasta: 12 ounces (340g) of your choice (linguine, fettuccine, pappardelle, or penne work well); Salt: 1 tablespoon (for pasta water); For the Sun-Dried Tomato Cream Sauce & Spinach: Olive Oil: 1 tablespoon (can use oil from sun-dried tomato jar if oil-packed); Butter: 2 tablespoons, unsalted; Shallots: 2 medium (or 1/2 small red onion), finely minced (about 1/3 cup); Garlic: 4 cloves, minced (about 1.5 tablespoons); Sun-Dried Tomatoes: 1/2 cup, oil-packed, drained and roughly chopped (reserve 1 tbsp of the oil if desired for extra flavor); Dry White Wine: 1/4 cup (optional, such as Pinot Grigio or Sauvignon Blanc, or use chicken/vegetable broth); Chicken Broth or Vegetable Broth: 1/2 cup, low sodium; Heavy Cream: 1 cup (for a lighter version, use half-and-half or evaporated milk, though richness will vary); Parmesan Cheese: 1/2 cup, freshly grated, plus more for serving; Fresh Baby Spinach: 5 ounces (about 4-5 packed cups), washed; Red Pepper Flakes: 1/4 teaspoon (optional, for a hint of spice); Lemon Juice: 1 tablespoon, freshly squeezed (from about 1/2 lemon); Fresh Parsley or Basil: 2 tablespoons, chopped, for garnish; Salt and Black Pepper: To taste

Ingredients

- For the Salmon:
  - - Salmon Fillets: 2 (6-8 oz each), skin-on or skinless, patted thoroughly dry
  - - Olive Oil: 1 tablespoon
  - - Salt: 1/2 teaspoon, or to taste
  - - Black Pepper: 1/4 teaspoon, freshly ground, or to taste

- For the Pasta:
  - - Pasta: 12 ounces (340g) of your choice (linguine, fettuccine, pappardelle, or penne work well)
  - - Salt: 1 tablespoon (for pasta water)

- For the Sun-Dried Tomato Cream Sauce & Spinach:
  - - Olive Oil: 1 tablespoon (can use oil from sun-dried tomato jar if oil-packed)
  - - Butter: 2 tablespoons, unsalted
  - - Shallots: 2 medium (or 1/2 small red onion), finely minced (about 1/3 cup)
  - - Garlic: 4 cloves, minced (about 1.5 tablespoons)
  - - Sun-Dried Tomatoes: 1/2 cup, oil-packed, drained and roughly chopped (reserve 1 tbsp of the oil if desired for extra flavor)
  - - Dry White Wine: 1/4 cup (optional, such as Pinot Grigio or Sauvignon Blanc, or use chicken/vegetable broth)
  - - Chicken Broth or Vegetable Broth: 1/2 cup, low sodium
  - - Heavy Cream: 1 cup (for a lighter version, use half-and-half or evaporated milk, though richness will vary)
  - - Parmesan Cheese: 1/2 cup, freshly grated, plus more for serving
  - - Fresh Baby Spinach: 5 ounces (about 4-5 packed cups), washed
  - - Red Pepper Flakes: 1/4 teaspoon (optional, for a hint of spice)
  - - Lemon Juice: 1 tablespoon, freshly squeezed (from about 1/2 lemon)
  - - Fresh Parsley or Basil: 2 tablespoons, chopped, for garnish
  - - Salt and Black Pepper: To taste

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare Ingredients (Mise en Place):
  - - Pat the salmon fillets thoroughly dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt and pepper.
  - - Mince the shallots and garlic. Chop the drained sun-dried tomatoes. Grate the Parmesan cheese. Wash the spinach. Chop the fresh parsley or basil for garnish. Have all other ingredients measured and ready.

1. Cook the Pasta:
  - - Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
  - - Add the pasta and cook according to package directions until al dente (tender but still with a slight bite).
  - - Crucially: Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water is gold for adjusting the consistency of your sauce later.
  - - Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a few minutes.

1. Cook the Salmon:
  - - While the pasta is cooking, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel work best) over medium-high heat until the oil is shimmering but not smoking.
  - - Carefully place the seasoned salmon fillets in the hot skillet. If using skin-on salmon, place it skin-side down first.
  - - Sear for 4-6 minutes on the first side without moving them, until the skin is crispy and golden brown, and the salmon is cooked about halfway through (you’ll see the color change up the sides).
  - - Flip the salmon gently and cook for another 3-5 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 135-145°F (57-63°C) depending on your desired doneness. Avoid overcooking, as it will make the salmon dry.
  - - Remove the salmon from the skillet and transfer it to a clean plate. Tent loosely with foil to keep warm. If you used skin-on salmon, you can choose to remove and discard the skin now, or leave it on and flake the meat off. Once cool enough to handle, flake the salmon into large, bite-sized pieces. Do not wipe out the skillet; the browned bits (fond) will add flavor to the sauce.

1. Start the Sun-Dried Tomato Cream Sauce:
  - - Reduce the heat under the same skillet to medium. Add the remaining 1 tablespoon of olive oil (or sun-dried tomato oil) and the 2 tablespoons of butter to the skillet.
  - - Once the butter is melted, add the minced shallots and sauté for 2-3 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan.
  - - Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
  - - Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes, allowing their flavors to meld.

1. Deglaze and Build the Sauce:
  - - If using, pour in the dry white wine. Bring to a simmer and cook for 1-2 minutes, scraping the bottom of the pan with a wooden spoon or spatula to loosen any flavorful browned bits. Allow the wine to reduce by about half. (If not using wine, proceed directly to adding the broth).
  - - Pour in the chicken or vegetable broth. Bring to a simmer and cook for 2-3 minutes to let it reduce slightly.
  - - Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Bring the sauce to a gentle simmer (do not boil vigorously, or it might curdle). Cook for 3-5 minutes, stirring occasionally, until the sauce begins to thicken slightly.

1. Incorporate Cheese and Spinach:
  - - Remove the skillet from the heat (or keep on very low heat) and gradually stir in the freshly grated Parmesan cheese until it’s melted and the sauce is smooth and creamy.
  - - Add the fresh baby spinach to the skillet in handfuls, stirring gently until it wilts down into the sauce. This will only take 1-2 minutes. The residual heat from the sauce is usually enough.

1. Combine and Finish:
  - - Add the cooked and drained pasta to the skillet with the sauce. Toss gently to coat all the pasta evenly.
  - - Add the flaked salmon pieces to the pasta and sauce. Toss very gently to distribute the salmon without breaking it up too much.
  - - If the sauce seems too thick, add a splash or two of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy pasta water will help the sauce cling to the pasta beautifully.
  - - Stir in the fresh lemon juice. Taste the sauce and adjust seasonings if necessary – you may need a bit more salt, pepper, or even a tiny pinch more red pepper flakes.

1. Serve:
  - - Divide the Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach among warmed serving bowls or plates.
  - - Garnish generously with extra freshly grated Parmesan cheese and freshly chopped parsley or basil.
  - - Serve immediately and enjoy the rich, comforting flavors.

Nutrition

Serving Size: one normal portion
Calories: 750-900 calories
Sugar: 5-8g
Fat: 45-60g
Saturated Fat: 20-28g
Carbohydrates: 45-55g
Fiber: 4-6g
Protein: 40-50g