Creamy Salmon Rigatoni with Spinach and Sun-Dried Tomatoes
Creamy Salmon Rigatoni with Spinach and Sun-Dried Tomatoes
Ingredients
For the Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 5 ounces fresh spinach
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat salmon fillets dry with paper towels. Season generously on all sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
⏱️ 5 min
- 2
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set drained pasta aside.
⏱️ 12 min•🌡️ 212
- 3
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once shimmering, add the seasoned salmon fillets, skin-side down if applicable. Sear for 4-6 minutes per side, or until cooked through and flaky. Remove salmon from the skillet and set aside on a plate.
⏱️ 10 min
- 4
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Pour in the chicken broth and heavy cream. Bring the sauce to a gentle simmer, stirring occasionally. Add the fresh spinach and cook until wilted, about 2-3 minutes.
⏱️ 5 min
- 6
Stir in the 1/2 cup of grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Add the cooked rigatoni pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly. Divide the pasta among four plates. Top each serving with a seared salmon fillet. Garnish with additional grated Parmesan cheese and a sprinkle of fresh black pepper, if desired.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Salmon Rigatoni with Spinach and Sun-Dried Tomatoes
Ingredients
For the Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 5 ounces fresh spinach
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat salmon fillets dry with paper towels. Season generously on all sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
⏱️ 5 min - 2
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set drained pasta aside.
⏱️ 12 min•🌡️ 212 - 3
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once shimmering, add the seasoned salmon fillets, skin-side down if applicable. Sear for 4-6 minutes per side, or until cooked through and flaky. Remove salmon from the skillet and set aside on a plate.
⏱️ 10 min - 4
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Pour in the chicken broth and heavy cream. Bring the sauce to a gentle simmer, stirring occasionally. Add the fresh spinach and cook until wilted, about 2-3 minutes.
⏱️ 5 min - 6
Stir in the 1/2 cup of grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Add the cooked rigatoni pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly. Divide the pasta among four plates. Top each serving with a seared salmon fillet. Garnish with additional grated Parmesan cheese and a sprinkle of fresh black pepper, if desired.
⏱️ 6 min