Tuscan Salmon with Creamy Broccoli Pasta

 

 

Ingredients:

4 salmon fillets (skin-on or skinless)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups broccoli florets
8 ounces fettuccine or preferred pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
1 teaspoon Italian seasoning
1/2 cup fresh spinach, roughly chopped

Directions:

Cook the pasta according to package instructions. Reserve 1/2 cup pasta water before draining and set aside.
Season the salmon fillets with garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Sear the salmon for 3-4 minutes per side, until cooked through. Remove from skillet and set aside.
In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute). Add broccoli florets and cook for 3-4 minutes, until tender-crisp.
Reduce the heat to low. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Allow the sauce to simmer for 2-3 minutes.
Add the spinach and cooked pasta to the skillet, tossing to coat. Use reserved pasta water to thin the sauce if needed.
Gently place the cooked salmon back into the skillet. Spoon sauce over the salmon and cook for 1-2 minutes to warm through.
Serve immediately, garnished with additional Parmesan cheese if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings