A super quick pasta dish loaded with vibrant flavors - This easy and healthy salmon spinach pasta is ready in just 15 minutes.
I love pasta all-year-round, but spring pasta dishes are some of my favorites,thanks to their colorful and refreshing flavors.
This vibrant salmon spinach pasta is absolutely delicious and one of the quickest & easy pasta recipes out there.
All you need is a pot for the pasta, a non-stick wok (a frying-pan is ok too) for the sauce and some of the best spring ingredients.
Fresh cherry tomatoes, baby spinach & basil leaves, and tender salmon chunks all cook together in just 5 mins, bursting out with fresh flavors.
A nice glug of extravirgin olive oil, lemon zest and freshly cracked black pepper, and in less than 15 min you're ready to fork it all up.
Salmon & spinach is the perfect combo for this spring-inspired pasta recipe.
The tangy lemon zest adds plenty of fresh and vibrant flavors and makes a great contrast to the richness of the fish.
Although spinach leaves are easy to find all-year-round, local tender baby leaves are a real spring treat, so pick them up fresh at the farmers market if they are available.
Salmon is loaded with heart-healthy, brain-boosting omega-3 fats. It adds extra nutrients to this pasta dish, making a well balanced main course.
Whenever possible, choose wild salmon over farmed fish. It doesn't only taste better, it's definitely healthier. Here is a helpful guide on how to buy the healthiest salmon.
If you want to make these beautiful veggies really stand out, make sure you pair them with the right pasta.
Dry Pasta: Look for bronze-cut pasta
When choosing your pasta, take time to read the ingredients list on the package.
Compared to most commercial dry pasta available in grocery stores (which often contain additives), a good quality pasta is made with only two ingredients: durum wheat semolina flour and water.
If you want to enjoy cooking and eating pasta at its best, my advice is to buy good-quality bronze-cut pasta.
Yes, it costs a little more, but we're talking about £0.50-£1 difference per package and it's worth every single penny.
Bronze-cut pasta is obtained by passing the dough through special moulds made of bronze.
This process gives pasta a rough surface that attracts and binds the sauce perfectly.
The big industrial factories use Teflon-coated dies which work faster but also give the pasta a slicker surface, and thus, make it less receptive to holding sauce.
Lemony Spinach & Salmon Fusilli
- 160 gr short pasta (fusilli, penne, rigatoni)
- 150 gr fresh cleaned salmon fillet cut into cubes
- 175 g cherry tomatoes halved
- salt & black pepper
- 5-6 fresh basil leaves
- 225 gr fresh spinach leaves
- 1 shallot finely minced
- 1 tbsp extra virgin olive oil
- a pinch of brown sugar
- 1 tsp lemon zest
- Heat a large pot of lightly salted water to a boil. Toss in the pasta and cook until al dente, about 9 min.
- In the meantime, heat the olive oil in a large skillet over med-low heat. Add in the shallots and sautee' until soft.
- Fold the tomatoes in, season with salt, pepper and a pinch of sugar. Cook for about 5 mins, stirring every now and then.
- Add chopped salmon into the pan and stir-fry for 2 mins. Add in basil and spinach leaves and cook for 4 more mins, or until the greens soften and the salmon is cooked through.
- Drain pasta and toss into the pan with the other ingredients.
- Add freshly grated lemon zest. mix all ingredients together and remove from the heat.
- Season with extra freshly cracked black pepper and serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.