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. 😉
Save RecipeIngredients
- 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?
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