Creamy Salmon Pasta
(2) 8 oz portions Wild Alaskan King Salmon
1 package Tagliatelle pasta
Salt and pepper
2 tbsp butter
6 cloves garlic, finely diced
2/3 cup yellow onion, diced
1/4 cup sun dried tomato, drained and chopped
1 1/2 cups half and half
3 cups baby spinach
1/2 cup fresh grated Parmesan cheese
1 tablespoon fresh parsley
Cook pasta according to package, drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the salmon with salt and pepper, and sear in the hot pan, flesh-side down first, for 4-5 minutes on each side, until opaque in the middle. Once cooked, remove from the pan and set aside.
Melt the butter in the remaining juices leftover in the pan. Add in the garlic and onion and cook for 2-3 min. Add the sun dried tomatoes and cook for 1-2 minutes.
Reduce heat to low, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper.
Add in the spinach and parmesan cheese. Allow sauce to simmer for another minute until cheese melts and spinach wilts.
Add cooked pasta back to skillet and gently mix with sauce.
Serve pasta and top with salmon and chopped parsley.