YOUR SOLIN GENERATED RECIPE
Garlic Butter Salmon Pasta with Parmesan
Pan-seared salmon and al dente pasta are tossed in a silky garlic butter sauce with fresh spinach and nutty parmesan cheese.
INGREDIENTS
6 oz Salmon fillet
1 oz Dry penne pasta
0.25 tbsp Grass-fed butter
0.25 tbsp Extra virgin olive oil
2 tbsp Grated parmesan cheese
2 cloves Garlic
1 cup Fresh baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh lemon juice
PREPARATION
Bring a large pot of water to a boil and cook the penne pasta until al dente according to the package instructions.
Season the salmon fillet on both sides with half of the sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden and cooked through.
Remove the salmon from the skillet and set it aside on a plate to rest for 2 minutes, then flake it into large bite-sized pieces.
In the same skillet, reduce the heat to medium and melt the grass-fed butter.
Add the minced garlic to the butter and sauté for about 1 minute until fragrant but not browned.
Add the fresh baby spinach to the skillet and toss for 30 seconds until it just begins to wilt.
Drain the pasta and add it to the skillet along with the flaked salmon, grated parmesan, lemon juice, and the remaining salt and pepper.
Gently toss all ingredients together until the pasta is evenly coated in the garlic butter and the cheese is melted.