Tuscan Salmon

Tuscan Salmon

with Creamy Garlic-Butter & Sun-dried Tomatoes

Serves 2 Calories 684


12 oz. Salmon
4 oz. / 1 Cup Small Seashell Pasta
1 Tbsp. Butter
4 Cloves Garlic
1 C. Diced Yellow Onion
2 fl oz. Chicken Broth
3 oz. Sun Dried Tomato
4 fl. oz. Heavy Cream
1.5 oz. Spinach
2 Tbsp Parmesan Cheese
1 Tbsp Curly Parsley
Protein Substitutions
Pat the fish dry with paper towels and season on both sides with salt and pepper to taste. Heat 1 Tbsp. olive oil in a large pan over medium- high heat. Place fish in the pan and cook 3-4 minutes per side, or until cooked through and meat flakes away when probed with a fork.

Chicken Breast
Pat chicken dry, season with salt and pepper. Heat 1/2 Tbsp. olive oil over medium heat and cook 3-4 minutes per side. Follow recipe instructions as written.

Vegan Fish
Cook in the oven at 425° F, 10 minutes per side. Follow recipe as written

Preheat oven to 400° F. Use a damp cloth to clean the tops, then remove the stem and gills from the mushrooms. Brush with olive oil and season with salt, pepper. Place in the oven gills up and bake for about 15-20 minutes.
Prepare the Ingredients
Bring a medium pot of salted water to a boil.
Wash and dry your produce.
Mince 4 cloves garlic.
Roughly chop the spinach.
Roughly chop the parsley to make about 1 Tbsp.
Roughly chop the sun-dried tomatoes.
Pat salmon dry and season with salt and pepper on both sides.

Cook the Pasta
Add the pasta to the boiling water and cook for 7-9 minutes.
Drain, reserving about 2 Tbsp. water in the pot.
Return pasta to pot, cover to keep warm.

Cook the Salmon
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Place fish in the pan, and cook 3-4 minutes per side.
Once cooked, remove pan from heat.
Set salmon aside on a dish.
Let pan cool down (don’t wipe out).

Make the Sauce
In the same pan you cooked the salmon, melt the butter over medium-low heat.
Add the onion and garlic, and cook until tender, about 5 minutes.
Increase the heat, pour in the broth, and bring to a gentle simmer, mixing for 1 minute.
Add the sun dried tomatoes, and mix altogether for 1 minute.
Add the cream and bring to a gentle simmer stirring occasionally for another minute.
Season with salt and pepper to taste.

Finish the Salmon
Add in the spinach and allow to wilt in the sauce; about 1 minute.
Finish the sauce by stirring in the parmesan cheese until melted.
Remove pan from heat.
Add the salmon back into the pan.
Spoon the sauce over each filet.

Toss the pasta in the pot to coat with the water. Add a drizzle of olive oil if dry.
Plate the pasta on each dish, and top with salmon, parsley, and sauce.