Tomato Spinach Salmon Pasta
This easy yet elegant tomato spinach salmon pasta features a rich, irresistible garlic butter sauce with sweet, sun-ripened tomatoes. The salmon turns out perfectly tender and flaky — a dish that feels special but comes together with ease!
Ingredients
- 8 ounces uncooked pasta spaghetti recommended
- 1 pound salmon
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic minced
- 10 ounces grape tomatoes cut into halves
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
Instructions
- Boil a large, salted pot of water for your pasta. Cook it al dente according to package directions.
- Meanwhile, season the salmon with the garlic powder and salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, sear the salmon for about 3 minutes/side, until lightly golden, then transfer it to a plate.
- Reduce the heat to medium and stir in the garlic, tomatoes, wine, and Italian seasoning.
- Cook, stirring occasionally, until the tomatoes start to lose their shape (about 5 minutes).
- Add the spinach and salmon to the pan, and break the salmon up into bite size pieces using your spoon. Let it cook for another 3-5 minutes, or until the salmon is cooked through and the spinach has wilted.
- Season with salt & pepper as needed. Toss with the drained pasta. If you want a little more liquid in the sauce, add a splash of the hot pasta water prior to draining it.