Ingredients:

  • 1.25 lbs Fresh Salmon Fillets
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.5 tsp Smoked Paprika
  • 12 oz Penne, Fettuccine, or Farfalle pasta
  • 1 tbsp Salt (for pasta water)
  • 2 tbsp Unsalted Butter
  • 3 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 0.5 cup Sun-dried tomatoes (packed in oil), drained and chopped
  • 2 cups Fresh Baby Spinach
  • 1.5 cups Heavy Cream
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tbsp Lemon juice, freshly squeezed
  • 0.5 tsp Dried Oregano
  • 1 pinch Red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions, reserving 0.5 cup of starchy pasta water before draining.
  2. Pat salmon fillets dry and season with sea salt, cracked black pepper, and smoked paprika. In a large skillet over medium-high heat, sear salmon in olive oil for 4–5 minutes per side until golden. Remove from pan and flake into large chunks.
  3. In the same skillet, lower heat to medium and melt the unsalted butter. Sauté the minced garlic and diced shallots for 1 minute, then add the chopped sun-dried tomatoes.
  4. Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan cheese until melted and the sauce thickens slightly.
  5. Stir in the fresh baby spinach and dried oregano. Cook for 1–2 minutes until the spinach is fully wilted.
  6. Add the cooked pasta to the skillet and toss to coat. Gradually add the reserved pasta water to reach a glossy, emulsified consistency.
  7. Gently fold the flaked salmon chunks and fresh lemon juice into the pasta. Season with optional red pepper flakes and serve immediately.