Ingredients:

  • 1.2 lbs skinless salmon fillets, cut into 2-inch chunks
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 12 oz whole grain penne
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 cup reserved pasta water
  • 1 large lemon, zested and juiced
  • 1/2 cup freshly grated Parmesan cheese
  • 5 oz fresh baby spinach, packed
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. Pat salmon chunks dry with a paper towel and season with salt and pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear salmon for 3-4 minutes per side until golden-brown, then remove and set aside.
  3. Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant. Stir in lemon juice and 1/2 cup of the reserved pasta water; simmer for 2 minutes.
  4. Turn heat to low. Add cooked pasta and grated Parmesan, tossing until the sauce is glossy. Fold in baby spinach and fresh parsley, stirring for 30 seconds until spinach just begins to wilt.
  5. Gently fold the seared salmon chunks back into the pan and serve.