Creamy Sockeye Salmon Pasta

This is the weeknight pasta that earns you serious compliments. Flaked wild sockeye salmon folded into a garlicky cream sauce with blistered cherry tomatoes and wilted spinach is the kind of dinner that feels elevated but comes together in the time it takes to boil penne. The salmon's robust, meaty flavor stands out against the rich sauce in a way that lighter fish simply cannot match.

Ingredients

• 12 oz penne pasta
• 4 wild sockeye salmon portions (5-6 oz each)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• Sea salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Sear the salmon: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season salmon with salt, pepper, and Italian seasoning. Cook 3-4 minutes per side until just done. Transfer to a plate and break into large flakes with a fork.
3. Blister tomatoes: In the same skillet, add remaining olive oil and cherry tomatoes. Cook 2-3 minutes until they start to burst and caramelize.
4. Build the sauce: Add garlic and red pepper flakes, cook 30 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer, and cook 3-4 minutes until slightly thickened. Stir in Parmesan until melted and smooth.
5. Combine: Add drained pasta and spinach to the sauce. Toss until spinach wilts and pasta is coated. If sauce is too thick, add reserved pasta water a splash at a time.
6. Finish: Gently fold in salmon flakes. Season with salt and pepper. Serve garnished with fresh basil and extra Parmesan.