Salmon Pasta with Garlic & Tomato

Name: Salmon Pasta with Garlic & Tomato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian, Mediterranean
Ingredients: 1.25 lb salmon fillets (skin-on, pin bones removed, patted dry); 12 oz pasta (linguine or spaghetti); 4 cloves garlic (thinly sliced); 1 medium shallot (minced); 14 oz canned whole tomatoes (crushed by hand); 3 cup fresh spinach (loosely packed); 4 tbsp extra-virgin olive oil (divided); 0.5 cup dry white wine; 0.75 cup reserved pasta water; to taste kosher salt (for salmon and pasta water); to taste black pepper; 0.25 tsp red pepper flakes; 2 tbsp fresh lemon juice; 2 tbsp fresh parsley (chopped); 0.5 tsp lemon zest

A bright, elegant one-pan pasta where delicate seared salmon, garlicky tomato sauce, and fresh spinach come together with a silky pan sauce that clings to every strand.

40 min total4 servingsItalian, Mediterranean

Calories

520

Protein

38g

Carbs

48g

Fat

16g

Ingredients

1.25 lb salmon fillets (skin-on, pin bones removed, patted dry)
12 oz pasta (linguine or spaghetti)
4 cloves garlic (thinly sliced)
1 medium shallot (minced)
14 oz canned whole tomatoes (crushed by hand)
3 cup fresh spinach (loosely packed)
4 tbsp extra-virgin olive oil (divided)
0.5 cup dry white wine
0.75 cup reserved pasta water
to taste kosher salt (for salmon and pasta water)
to taste black pepper
0.25 tsp red pepper flakes
2 tbsp fresh lemon juice
2 tbsp fresh parsley (chopped)
0.5 tsp lemon zest

Instructions

1
Bring a large pot of salted water to a boil. Season the salmon fillets on both sides with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat (375–400°F) until shimmering. Place salmon skin-side up in the pan and sear without moving for 4 minutes until the skin is golden and crispy.
5 min
2
Flip the salmon and cook for another 2–3 minutes until it reaches 130°F at the thickest part (it will carryover to 135–140°F). Transfer to a plate and set aside.
3 min
3
Add pasta to the boiling water and cook until al dente (about 2 minutes under package time). Reserve 0.75 cup pasta water, then drain.
10 min
4
In the same skillet, add the remaining 2 tbsp olive oil over medium heat. Add the shallot and cook for 1 minute until softened. Add the sliced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant—don't let the garlic brown.
2 min
5
Pour in the white wine and scrape up any browned bits from the pan bottom with a wooden spoon (fond). Let it simmer for 1 minute to reduce slightly, then add the crushed tomatoes. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
5 min
6
Add the cooked pasta and 0.5 cup reserved pasta water to the sauce. Toss gently over medium heat for 1–2 minutes, adding more pasta water as needed to create a silky sauce that coats the noodles. The starch from the pasta water will emulsify with the oil and tomato.
2 min
7
Fold in the fresh spinach in two additions, stirring gently until wilted. Break the salmon into large flakes and scatter over the pasta. Finish with lemon juice and a pinch of black pepper.
1 min
8
Divide among bowls and garnish with fresh parsley and lemon zest. Serve immediately.
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