Name: Tuscan salmon pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz whole wheat penne pasta; 5 oz skin-on Atlantic salmon fillet, patted dry, 1-inch thick; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp olive oil; 2 cloves garlic, minced; 2/3 cup cherry tomatoes, halved; 1 oz fresh baby spinach; 3 tbsp plain nonfat Greek yogurt; 1 tsp lemon juice; 2 tbsp tap water; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes

Instructions

Prep 20 min · Cook 10 min

Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes until tender. Reserve two tablespoons of pasta water, then drain the rest.
Season the salmon skin with a pinch of the salt and pepper. Heat a nonstick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes until the skin is crispy. Flip and cook for 3 to 4 minutes more until the fish reaches 145°F and flakes easily. Remove the salmon, discard the skin if desired, and break the flesh into large chunks.
Wipe out the skillet. Add the olive oil, garlic, tomatoes, Italian seasoning, and red pepper flakes. Cook over medium heat for 3 to 4 minutes until the tomatoes soften and release their juices. Remove the pan from the heat and let it cool for 30 seconds.
In a small bowl, whisk together the Greek yogurt, lemon juice, the reserved pasta water, and the remaining salt and pepper until smooth. Pour this mixture into the skillet with the tomatoes and stir to combine.
Add the cooked pasta and spinach to the skillet. Return to low heat and toss for 1 minute until the spinach is just wilted and the pasta is well coated. Gently fold the salmon chunks back into the pasta and serve immediately.

Nutrition

Ingredients

Instructions

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