Rich wild king salmon and silky tagliatelle make this pasta feel indulgent, while sun-dried tomatoes and garlic give the cream sauce plenty of savory depth. Spinach adds a welcome bit of freshness.
Featured Seafood
Wild Alaskan King Salmon
$22.00
4
15 minutes
15 minutes
Pan-seared wild Alaska king salmon tops tagliatelle in a creamy sauce of sun-dried tomato, garlic, spinach and Parmesan, a one-pan dinner ready in about 30 minutes.
Directions
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. Enjoy!
women-owned, family-run
Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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