I’m always looking for ways I can sneak in a bit of salmon to get my pickier eaters a serving of heart healthy omega three fatty acids. And since I buy the expensive salmon {wild caught from Alaska}, I like to find creative ways for everyone in my family of 6 to get some, without having to dish out $50 for dinner for us all. This Cheesy Salmon Pasta with Spinach & Mushrooms is a wonderfully delicious and frugal way to eat more salmon.
Cheesy Salmon Pasta with Mushrooms & Spinach
Not only is this pasta delicious, it also cooks up in a jiffy. Really, thirty minutes or less is all you need to make the two pot meal. So read on and be inspired to try something new tonight!
Grab your ingredients, and boil a big pot of water for cooking your pasta. When the water is boiling, add pasta and cook according to package directions. Drain, and save.
While the water is heating, heat olive oil over medium heat in a large pot. {I love my 7 1/4 qt, oven proof Le Creuset Dutch Oven, by the way. It was expensive but worth every penny! I use it for so much!} Add diced onions and cook for 3 minutes, or until translucent. Add garlic and cook another 2 minutes or so. Then add salmon, skin side up and cook for 5-6 minutes.
Flip the salmon over and continue cooking for several more minutes.
Take off the skin from the salmon and add spinach and mushrooms, cook for 2-3 minutes, until everything is cooked through. {By the way, I’ve found that by chopping my spinach up very small, I can claim it’s a herb, and my picker eaters don’t even notice it. If I didn’t have picky eaters, I would not chop it so small.} By now, your pasta should be finished cooking and you can add it to the pot with the veggies and the salmon.
Reduce heat to low. Add two cups of shredded cheese and stir until melted. You should end up with an ooey-goey delightful pasta. Remove from heat and top with the Parmesan cheese, salt and pepper to taste. Grab a fork and dig in! I think this dish is so tasty, I don’t even need to bother with a plate. 😉
Cheesy Salmon Pasta with Mushrooms & Spinach
Ingredients
- 1 pound pasta {I love the ribbon pasta in this dish}
- 8 ounces salmon {preferably wild caught from Alaska}
- 3 TBS olive oil
- 1/2 onion, diced
- 3 cloves garlic, pressed
- 2 cups fresh spinach, chopped small if you're feeding picky eaters
- 6 ounces fresh mushrooms, sliced
- 2 cups shredded cheese {I used a combo of French Comte & sharp white cheddar}
- 1/2 cup shredded Parmesan
- Salt & Pepper to taste
Instructions
- Boil a pot of water and cook pasta according to package directions. Drain and set aside.
- While the pasta is cooking, heat olive oil over medium heat in a pan big enough to accommodate the finished dish.
- Cook the onions for 2-3 minutes in the hot oil, then add garlic and cook for 2-3 more minutes. Finally, add the salmon skin side up and cook for 5-6 minutes.
- Flip the salmon and cook for several more minutes. Then remove the skin from the salmon and discard.
- Next, add the mushrooms and spinach and continue cooking until salmon is light pink and cooked through.
- Reduce heat to low, add the 2 cups shredded cheese and stir until the cheese is melted.
- Remove from heat, add Parmesan cheese and salt and pepper to taste.
- Enjoy!
What’s your favorite way to eat salmon?
Linking up: PureBlogLove; Mostly Homemade Mondays;
SimplifyLiveLove is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Debi @ Life Currents says
February 19, 2015 at 6:49 pmThis looks so good. Perfect dinner! I can’t wait to try it! pinning.
Michelle Marine says
February 19, 2015 at 9:13 pmThanks for the love, Debi. <3
felicia | Dish by Dish says
February 20, 2015 at 2:17 pmMichelle! This looks absolutely mouth-watering! So glad to have found you on the Enjoying Yummy Recipes group! I haven’t had pasta in a while… and the addition of salmon sounds amazing!
Love from Buenos Aires,
felicia
Michelle Marine says
February 20, 2015 at 3:57 pmThanks, Felecia! And Buenos Aires sounds so much more hospitable that Eastern Iowa!!! <3
Suzy @ The Mediterranean Dish says
February 20, 2015 at 3:20 pmThis is a recipe after my own heart, Michelle! YUM!
Michelle Marine says
February 20, 2015 at 3:58 pmThanks, Suzy! Coming over to check out your lamb recipe too! I have never cooked lamb before. 🙂
Kelli @ The Sustainable Couple says
February 20, 2015 at 9:15 pmThis looks delicious! And healthy 🙂
Patricia @ Grab a Plate says
February 20, 2015 at 11:17 pmA great dinner option! I love this recipe!
Cydnee says
February 23, 2015 at 12:47 pmWhat a great recipe! So comforting. Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee
plasterer bristol says
July 10, 2015 at 1:57 amSounds really delicious. Will be giving this a go. Thanks for sharing.
Simon
Rhin says
December 20, 2015 at 1:41 amI am rating it 4 stars because I would really have liked a little more detail on the types of cheese that should be used. Since I only had Mozzarella, I used that and it became too heavy. I think the mozzarella would have worked if it was only 1 cup instead of 2.
Otherwise, the pasta is good. The taste of salmon is very strong so be careful when serving to someone not used to western food (my Korean boyfriend was not a fan). I also used fettuccine noodles and added some red bell pepper.
Bake with Woolly says
January 12, 2016 at 4:19 amI tried this just today, it was really good! I added 200ml of thick cream to make it creamier. For the cheese I used 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 cup white cheddar, 1/4 cup Gouda, 1/4 cup maasdam cheese.
Bake with Woolly says
January 12, 2016 at 4:23 amI tried this today, 12 January 2016. I added 200ml of thick cream to make it creamier. For the cheese, I used 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 cup white cheddar, 1/4 cup maasdam, 1/4 cup Gouda