Fusilli with Salmon, Spinach and Dried Tomatoes
PrintFusilli with Salmon, Spinach and Dried Tomatoes Recipe
Enjoy the delicious combination of fusilli pasta tossed with tender salmon, fresh spinach, and tangy dried tomatoes. This dish is light yet satisfying, with a balance of flavors that will delight your taste buds. Make it at home for a quick and nutritious dinner that’s full of Mediterranean charm.
- Total Time: 25 min
- Yield: 2 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 120g Fusilli Pasta
- 200g Salmon Filet
- 200g Spinach
- 125g Light Mozzarella Cheese
- 70g Dried Tomatoes
- 10g Clarified Butter
- 10g Garlic
- Salt
- Pepper
- Lemon Zest
- Lemon Juice
Instructions
- Cook the pasta as described on the package. You can salt the water.
- Cut the raw salmon (skinless and boneless) into strips or cubes. Mix it with a little lemon juice, grated lemon zest, pepper and salt. Steam the salmon (max. 10 minutes).
- Sauté the crushed garlic in the butter for a minute. Add chopped sun-dried tomatoes. Fry for 3 minutes and add the spinach and some salt. If the spinach is frozen – it should thaw and fry for about 2 minutes. Fresh spinach, on the other hand, should soften and also fry for 2 minutes.
- Drain the cooked pasta. Add to it the contents of the pan, cooked salmon and mozzarella cheese cut into small cubes. Stir and season if needed. Enjoy!
