Ingredients
Scale
- 8 ounces uncooked pasta (spaghetti recommended)
- 1 pound salmon
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic (minced)
- 10 ounces grape tomatoes (halved)
- 2 cups fresh baby spinach
- Salt & pepper to taste
Instructions
- Boil salted water in a large pot and cook the pasta until al dente as per package directions.
- While the pasta cooks, season the salmon with garlic powder, salt, and pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Sear salmon for about 3 minutes on each side until golden; remove and set aside.
- In the same skillet, reduce heat to medium and add minced garlic, halved tomatoes, and apple vinegar or broth. Cook for about 5 minutes until tomatoes soften.
- Stir in fresh spinach and return the salmon to the skillet, breaking it into bite-sized pieces. Cook until spinach wilts.
- Combine with drained pasta and season to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 75mg