Salmon Pasta

Servings: servings

Calories: 567cal

Cut salmon into cubes.
1.25 pounds center cut salmon
Combine garlic salt, Old Bay, and black pepper with olive oil in a bowl.
2 teaspoons garlic salt, 2 teaspoons Old Bay seasoning, 1 teaspoon black pepper, 1 1/2 Tablespoons olive oil
Add salmon to the bowl and toss to coat.
Melt butter in skillet over medium high heat. Add salmon cubes and cook for 3-4 minutes per side, or until nicely browned on all sides. Remove from skillet to a paper towel lined plate.
3 Tablespoons unsalted butter
Add half and half to the skillet.
1 1/2 cups half and half
Whisk in flour and parmesan cheese. Bring to a boil.
1 Tablespoon all purpose flour, 1/4 cup grated parmesan cheese
Add in sun dried tomatoes and bring back to a boil.
1/4 cup sun dried tomatoes
Stir in the spinach leaves and cook until it begins to wilt.
1 cup raw spinach leaves
Add cooked spaghetti noodles and salmon chunks and stir to combine, heat through.
8 ounces spaghetti

5 from 2 votes

I prefer to use center-cut salmon so my cubes are all evenly sized. That also means they cook at the same rate in the pan. You'll want your salmon to be thawed completely that way the seasonings don't slip off as it cooks.
We used spaghetti, but you can easily substitute with your favorite pasta here. Angel hair, fettuccine, linguine, bowtie, penne... they're all good!

Course: Dinner

Cuisine: American

Prep Time20

Cook Time20

Total Time40