Description
A rich and creamy pasta dish featuring succulent salmon, sweet cherry tomatoes, and fresh spinach, perfect for a comforting meal.
Ingredients
- 1/2 lb fresh salmon filet
- 1 cup cherry tomatoes
- 4 large cloves of garlic
- 1 tbsp olive oil
- 8 oz thin spaghetti (cooked al dente)
- 2 tsp Brown Girl Spice Lemon Dill Blend
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan cheese (with extra for serving)
- 1/2 tsp dried thyme
- 1 tbsp butter
- 1/4 cup reserved pasta water
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the salmon, cherry tomatoes, and unpeeled garlic cloves on a lined sheet pan.
- Season with Brown Girl Spice Lemon Dill Blend, salt, and pepper, then drizzle with olive oil.
- Roast ingredients on the top oven rack for about 12 minutes.
- Cook the spaghetti according to package instructions, reserving some pasta water.
- Remove salmon and tomatoes from the oven when cooked; salmon should flake easily.
- In a saucepan, combine heavy cream and butter over medium heat, allowing it to melt.
- Stir in grated parmesan cheese until smooth and creamy, then add garlic, spinach, and thyme.
- Adjust the sauce consistency with reserved pasta water as needed.
- Toss cooked spaghetti in the sauce, then gently mix in roasted salmon and tomatoes.
- Serve with an extra sprinkle of parmesan on top.
Notes
For a lighter version, substitute half the heavy cream with milk or plant-based cream. This dish reheats beautifully; just add a splash of reserved pasta water.
