Salmon Pasta with Spinach and Artichokes

Salmon Pasta with Spinach and Artichokes

7 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
trizzum
Recipe by  trizzum

“This is a tasty and easy pasta dish I made using ingredients I had on hand.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
  3. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
  4. Remove from oven and flake salmon into chunks; set salmon aside.
  5. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, and return to a boil. Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes. Drain in a colander.
  6. Heat olive oil in a skillet over medium-low heat.
  7. Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.
  8. Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes. Pour in extra oil if needed.
  9. Stir in drained artichoke hearts and cook until heated, about 3 minutes.
  10. Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.
  11. Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.

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Reviews (7)

Rate This Recipe
GRANDMADEB
2

GRANDMADEB

My husband and & I really liked this, but it was a little complicated. Not wanting to turn the oven on, I pan fried the salmon, then used the same pan for everything else - removing as much of the pesto from the salmon as possible so it didn't burn & turn the meal bitter. It worked great and the flavors worked well together. I look forward to having leftovers for lunch tomorrow!

Sahmed
2

Sahmed

My husband and I loved the recipe. I actually doubled the red pepper flakes, because we do like the extra spice (and it was a definite added kick!). I also added extra olive oil that was suggested. Unfortunately I bought the 6oz bag of spinach by accident, but it still turned out great. It did take a bit longer to cook than expected, but it was well worth it. We will definitely be making this again! (I would skip the red pepper flakes if you want your kids to try it).

timdall
1

timdall

The family really enjoyed this one. We added about 1/2 cup of chopped sun-dried tomatoes and a tablespoon of capers, also, which we thought were a good addition.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 545 cal
  • 27%
  • Fat
  • 22.7 g
  • 35%
  • Carbs
  • 50.6 g
  • 16%
  • Protein
  • 33.9 g
  • 68%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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