Creamy Rigatoni with Baked Salmon

Prep time : 10 minutes | Cook time: 25 minutes | Makes 2 servings

WHAT YOU’LL NEED

• 1 shallot, minced

• 2 garlic cloves, minced

• 6-8 sun-dried tomatoes, sliced

• 1 big handful of spinach

• 3/4 cups heavy cream

• 2 tbsp butter

• 350g rigatoni

• 1 small salmon fillet

• siracha-lime seasoning (or your favourite salmon seasoning)

INSTRUCTIONS

1. Prepare the Salmon: Set your oven to 400 degrees F. Arrange the salmon fillets on a lined baking sheet and season with sriracha-lime seasoning. Drizzle with olive oil and bake for about 12-15 minutes, until the salmon is opaque and flaky when pulled apart with a fork.

2. Make the Sauce: In a cast iron skillet over medium heat, add the butter, shallots, and garlic. Stir until lightly golden, about 2 minutes. Add the sun-dried tomatoes and stir for another minute. Pour in the cream, stirring continuously, and let it simmer for about 8 minutes until the cream thickens. Add the spinach, season to taste, and set aside.

3. Cook the Pasta: Bring a pot of salted water to a boil. Reduce the heat and add the pasta. Cook until al dente. Using a slotted spoon, transfer the cooked pasta into the sauce, ensuring some of the pasta water comes along to help thin the sauce to the desired consistency.

4. Serve: Plate the pasta immediately, topping it with the baked salmon fillet. Enjoy!