Sun-dried tomato cream pasta with baked salmon
Prep time : 8 minutes | Cook time: 20 minutes | Makes 2 servings
Sun-dried tomato cream pasta with baked salmon is the perfect blend of indulgence and simplicity. The rich, tangy sauce pairs beautifully with tender, flaky salmon for a dish that feels fancy but is easy enough for any night of the week. Whether it’s a cozy dinner for two or a quick weeknight treat, this recipe is sure to impress!
WHAT YOU’LL NEED
300 g rotini pasta (or pasta of your choice)
1 tbsp butter
1 small yellow onion, diced
2 large garlic cloves, minced
2 tbsp tomato paste
3/4 cup chicken stock
3/4 cup heavy cream
1/3 cup sun-dried tomatoes, chopped
3/4 cup spinach, chopped
FOR THE SALMON
2 individual sized salmon fillets
1 tbsp olive oil
1 tbsp dried thyme
1 tbsp paprika
1 tsp salt
INSTRUCTIONS
Bake the Salmon: Preheat the oven to 400°F (200°C). Place salmon fillets on a lined baking sheet, drizzle with olive oil, and season with thyme, paprika and salt. Bake for 15 minutes, or until cooked through and golden on top.
Cook the Pasta: While the salmon bakes, boil a pot of salted water and cook the pasta according to package instructions. Drain and set aside, conserving about 1/4 cup of the pasta water.
Make the Sauce: In a large cast iron skillet, melt butter over medium heat and sauté the onion until softened. Add garlic and tomato paste, cooking for 1 minute. Stir in chicken stock and heavy cream, simmering for 10 minutes until thickened. Mix in sun-dried tomatoes and spinach, cooking until the spinach wilts.
Combine and Serve: Toss the cooked pasta in the sauce until evenly coated. Plate the pasta, season to taste with salt and pepper, and top with the baked salmon. Enjoy!
