Salmon garlic sauce pasta

Shopping List

4 salmon fillets

2 TEAspoons Italian seasoning

2 TEAspoons garlic powder

1 TEAspoon paprika

1 TEAspoon salt

1 TEAspoon Pepper

1 TABLEspoon butter

(These are for the sauce)

1 TABLEspoon unsalted butter

1 TABLEspoon minced garlic (about 4-5 cloves)

1 ½Cups cherry tomatoes(or one container of cherry tomatoes from the store is perfect)

1/2 bag baby carrots

4 Cups fresh Spinach (or one bag at the store)

1/2 and onion

1 TEAspoon Italian seasoning

1 Cup chicken broth

1 Cup heavy cream (1/2 and 1/2 will work if you have it)

½ Cup grated parmesan

1 lemon (for wedges, for serving)

1 box of pasta ( I like the curly ones cuz they grab the sauce, but whatever floats your boat.)

Ok go shopping :-)

Ok, first you’ll need a large pot, a medium pan and a small pot. I used a cast iron skillet my Dutch oven a medium pot and a small pot.

1. Put the half bag of baby carrots in the small pot, fill with water and turn to medium high to boil (now you can basically ignore the carrots till the end so long as the water is not bubbling over)

2. Get another pot and boil the water for the pasta. When the water is boiling put the whole box of pasta in and turn down to medium heat for 7 minutes.

3. Put butter in your skillet and heat to medium-high and let that warm up.

3. Take the 2 TEAspoons Italian seasoning, 2 TEAspoons garlic powder, 1 TEAspoon paprika, 1 TEAspoon salt and 1 TEAspoon Pepper and mix them together in a small bowl.

4. Rub the spices on top of the fish fillets then put them skin side down in the skillet and set a timer for 2 minutes.

5. Start mincing the 4-5 cloves of garlic and get as far as you can before the timer goes off.(I love garlic and always add a lot, add less if you’re a vampire)

6. Whenever the pasta timer goes off just drain it and set it aside(I usually just leave it in the sink cuz it’s easier)

7. When the fish timer goes off check the fish. (You want the light pink cooked part of the fish to be half way through the fillet. (If it is not half way cooked set the timer for another two minutes. If it is then flip it and set the time for another two minutes. This will depend on how thick your fillets are) *pictures coming next time I cook this recipe cuz shocker my adhd butt forgot to take pictures!

8. Finish mincing the garlic and put it in the Dutch oven on medium-high heat for 2 minutes

9. When the timer goes off (if the fish is cooked through) set the fish aside (otherwise flip every 2 minute till done, but try not to over cook it. You will be simmering it later too so keep that in mind)

10. Add the package of tomatoes (1 & 1/2 cups about) and the bag of spinach (4 cups) and Sautee everything for 2-3 minutes until the spinach is wilted.

intellectual pug says you’re doing great!

11. Add 2 cups of broth (or 2 cups of water and 2 TEAsp of bullion)

12. Add 1 cup heavy cream(1/2 and 1/2 will work if you have it; really most dairy works here I think but usually the thicker the better.)

13. Grate about 1/2 a cup of grated parmesan and add it to the sauce

14. Turn burner to medium heat and set timer for 6 minutes

15. After the timer goes off put the salmon fillets in the sauce and pour make sure they get covered in sauce

16. Set timer for 3 minutes-Almost done!

17. Slice one lemon

18. When timer goes off dish pasta in a bowl, put salmon and sauce on top of the pasta and a lemon slice on top of the fish and you’re done!

19. Go eat!

haha! less than 20 steps!