Leftover pasta? Easy…use it for the next dish as a source of carbs for last n…
Leftover pasta? Easy…use it for the next dish as a source of carbs ✨ for last night’s dinner I made the super-easy aka TAKES LESS -THAN -AN-HOUR garlic butter creamed spinach salmon.
What you need:
1 C tortellini pasta
4 salmon fillets (skin off)
Salt & pepper
2 tbs extra virgin olive oil
2 tbs salted butter
1 small shallot, thinly sliced
3 cloves garlic
1/2 tsp crushed red pepper flakes
1 C canned heavy cream (or coconut milk)
2 oz cream cheese
4 C baby spinach
1/2 C grated Parmesan cheese
Juice from 1 lemon
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives (totally didn’t put it on last night but it’s ok)
Instructions:
0. Cook tortellini pasta according to directions. Drain. Set aside.
1. Season the salmon with salt and pepper
2. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the salmon and cook for about 2-3 minutes until the salmon is crisp and a little brown. Remove from skillet.
3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant (about 2 min). Add the crushed red pepper flakes, heavy cream or coconut 🥥 milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the Parmesan and spinach and cook until the spinach is wilted (3-5 min). Stir in the lemon juice, parsley, and chives. Remove from heat and put the salmon back into the sauce.
4. Serve with additional herbs!
I love this recipe from Half Baked Harvest!!! 🙌🏽✨ seriously this is the second time I made it and I usually don’t make a dish twice in 2 weeks haha.
