Salmon Alfredo Florentine

Of course you can use your favorite pasta, but I used Penne in this one. Penne works well because it is a pasta with little ”ribs” on it to hold the sauce.

I cook my salmon in the oven for this, but you can grill it or pan fry it. Boneless, skinless is best.

You will be able to feed about 4 people with this recipe, but lends itself to bigger amounts if you want. I had a 6 ounce salmon filet, so it worked fine.

It all comes together quickly once you start, so be ready to serve when its ready to go. Typically, when you drop the pasta it’s times to start the sauce.

INGREDIENTS:

• 1 (5-6 ounce) boneless salmon filet

• Pan spray

• Kosher salt and Black pepper

• 5 ounces of penne pasta

• Olive oil

• 3 tbsp of butter

• 1 1/4 cups cream

• 1 large garlic clove, minced

• 2 cups of baby spinach

• 1/4 cup grated parmesan

• Chopped parsley

DIRECTIONS:

• Preheat the oven to 375.

• Spray the salmon with cooking spray and season with salt and pepper. Place on a small sheet pan or baking dish. Cook for about 12-15 minutes depending on the thickness of the salmon and how well you want it cooked. Remove from the oven. Allow t cool about 5 minute then pull apart with 2 forks into bite size chunks.

• Cook the pasta in salted water. I cooked my penne for 11 minutes. Drain and toss with a little olive oil. Keep warm if the sauce is not ready.

• Place a medium large skillet over medium low heat and add the butter. When the butter has melted, add the spinach and cook it until it wilts, about 3-4 minutes. Add the minced garlic and cook for another 1 minute. Season with salt and pepper.

• Add the cream and allow it to come to a simmer. Cook on low until it reduces a little and thickens.

• Add the grated parmesan and stir until it melted and combines with the sauce. Taste and reseason if necessary.

• Add the cooked pasta to the sauce and toss to coat.

• Serve immediately and garnish with chopped parsley and more grated parmesan.