Cheesy Salmon Pasta with Mushrooms & Spinach
Quick and easy pasta recipe stretches salmon so everyone in your family can have a serving without breaking the bank.
Servings: 6 servings
Ingredients
- 1 pound pasta
- 12 ounces salmon {preferably wild caught from Alaska}
- 2 tablespoons butter split
- 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 one tablespoon butter over medium heat in a pan big enough to accommodate the finished dish.
- Add the salmon skin side down and cook for 3-4 minutes, then flip and cook for 3-4 more minutes. Once flipped, remove the skin from the salmon and discard.
- Add another tablespoon butter if needed, then cook the onions and mushrooms for 2-3 minutes. Add garlic and spinach and cook for 2-3 more minutes.
- 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!
Notes
I recommend wild-caught Alaska salmon in all my salmon recipes. Feel free to experiment with veggies based on your preference.
Nutrition
Serving: 1g | Calories: 540kcal | Carbohydrates: 28g | Protein: 35g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 612mg | Fiber: 2g | Sugar: 2g