Description
A dairy-free, protein-packed reimagining of Tuscan cuisine with salmon, sun-dried tomatoes, and a creamy sauce. Light, quick, and rich in omega-3s, this 25-minute staple is perfect for health-conscious meals.
Ingredients
24 oz salmon cut into 4 portions
1 lb whole-grain pasta (penne or fusilli)
1 cup 2% milk
1 tbsp cornstarch
2 tbsp butter
1 tsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
¼ cup sun-dried tomatoes
½ cup parmesan cheese, freshly grated
1 tsp pink Himalayan salt
¼ tsp ground black pepper
Instructions
Coat a large pot with nonstick spray and bring a large pot of salted water to a boil.
Cook pasta until al dente (6-8 minutes), then drain and set aside.
In a large skillet over medium heat, melt butter and olive oil. Add garlic and sauté for 30 seconds.
Add salmon fillets, searing for 2-3 minutes per side until just cooked through.
Stir in cherry tomatoes, sun-dried tomatoes, and spinach. Add salt and pepper. Cook for 3-4 minutes until spinach wilts.
In a small bowl, whisk milk and cornstarch until smooth. Pour into the skillet, stirring constantly until sauce thickens (3-5 minutes).
Toss cooked pasta into the skillet and coat with the sauce. Fold in parmesan cheese until fully incorporated.
Serve immediately.
Notes
Use olive oil instead of butter if preferred.
Add a splash of lemon juice or zest for extra brightness.
Substitute 2 cups cooked white beans for added fiber.
Store leftovers in an airtight container for 2-3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 598
- Sugar: 3g
- Sodium: 575mg
- Fat: 30g
- Saturated Fat: 11g
- Carbohydrates: 63g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 44mg