Tuscan Salmon Linguine
Ready in 30-45 minutes
Serves 4-6 people
* Fresh Atlantic Salmon (2 1lb Packs)
* Linguine Pasta (1 Box)
* Fresh Baby Spinach (5oz Container)
* Cherry tomatoes (1 container, halved lengthwise)
* 1 qt Heavy Whipping Cream
* Grated Parmesan Cheese
* 6 garlic cloves (chopped)
* Basil Paste
* Extra Virgin Olive Oil
* Salted butter (half stick)
* 1 lemon
* Salt/Pepper To Your Taste
* Garlic Powder
* Smoked Paprika
* Mrs Dash Table Blend
* Italian Seasoning
* Dried Parsley
1. Take your salmon and remove the skin from the back of the slabs using a sharp knife, careful not to cut yourself. Then cut your filets of salmon into sizes you are comfortable with. I made them 1 ½ inches wide. Rinse your salmon clean, pat them dry, and place to the side for now.
2. Let’s work on your veggies & pasta water. Grab a quart sized saucepan, or whatever size you have big enough to hold a big pot of water. Fill this pot up about a little less than ¾ of the way to the top. Add salt & olive oil to water, cover, turn to medium high heat until you get a rumbling boil. While you wait, grab your garlic cloves. Bash them using the back of your chopping knife and your hand pressing down to remove the outer skin...or you can use minced garlic in the jar. No judgement here ! If using fresh, after that step just roughly chop all of your garlic cloves and set aside. Take your cherry tomatoes next, and slice them in half lengthwise then set aside.
3. Grab a large skillet or flat based wok, turn on medium high heat. While the pan is heating, grab your salmon filets. Drizzle olive oil on all of your filets to coat. Season your salmon front & back thoroughly to your taste buds using (salt, pepper, smoked paprika, garlic powder, mrs dash, Italian seasoning, parsley). Your pan should be hot by now, so go ahead and coat the pan with olive oil & ¼ of the chopped garlic. Give it a little stir and add in your salmon filets. Cook for about 4 minutes on each side. Once done, remove from the pan and set to the side. Keep your pan on while doing this next step.
4. Your pasta water should be boiling by now, add in your box of linguine noodles. Stirring occasionally to prevent sticking. Cook pasta noodles for 10-15 minutes, to your desired texture.
5. Add your garlic and cherry tomatoes into the same pan you removed the salmon from. Give it a stir, and let it cook for about 2 minutes. Add in a heaping amount (about 3 tbs) of the basil paste, then give everything a nice even stir. Then, add in your half stick of butter and let it melt. Once melted, pour in about ¾ of the container of heavy cream into the pot. Add the same seasonings into the cream sauce to YOUR taste buds (I went heavy on the garlic powder & mrs dash). Cut your lemon in half and squeeze both into the cream sauce. Add in the whole container of spinach, give everything a good stir and let it cook for about 2 minutes or until spinach has wilted. Next you want to add in the full container of grated Parmesan cheese, turn heat to low, and stir until the cheese is well melted being careful not to burn the cheese or sauce (yuck).
6. Drain the pasta, and add immediately into the cream sauce and stir everything together until all mixed up. Turn heat off.
7. Add your salmon filets to the top of the pasta mixture, Thinly slice a couple of pieces of lemon for garnish, and sprinkle parsley on top. Voila you are DONE !
-Use less heavy cream if you like dryer pasta. I used more because pasta dries out once it sits.
- PASTA WILL BE(LOOK) SUPER SAUCY IF FOLLOWING MY MEASUREMENTS.
-Try it with shrimp if you’re not a salmon fan.