Description
A delightful weeknight dinner featuring tender salmon, juicy cherry tomatoes, and fresh spinach in a creamy Alfredo sauce over spaghetti.
Ingredients
- 1/2 lb fresh salmon filet
- 1 cup cherry tomatoes
- 4 large cloves of garlic
- 1 tbsp olive oil
- 8 oz thin spaghetti (cooked al dente)
- 2 tsp Brown Girl Spice Lemon Dill Blend
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan cheese (with extra for serving)
- 1/2 tsp dried thyme
- 1 tbsp butter
- 1/4 cup reserved pasta water
Instructions
- Preheat the oven to 400°F.
- Arrange the salmon, cherry tomatoes, and unpeeled garlic cloves on a prepared sheet pan. Season with the Brown Girl Spice Lemon Dill Blend, salt, and pepper. Drizzle with olive oil and rub the seasoning into the salmon and tomatoes.
- Roast for about 12 minutes. While they cook, prepare the spaghetti according to package instructions, reserving some pasta water for later.
- Once the salmon and tomatoes are done, remove them from the oven; the salmon should flake easily, and the tomatoes should release their juices.
- In a saucepan, combine the heavy cream and butter over medium heat. Stir in the parmesan cheese for a smooth consistency.
- Add garlic, spinach, and thyme, folding until the spinach wilts. Adjust the sauce with reserved pasta water if needed.
- Toss the cooked spaghetti in the Alfredo sauce and gently combine with the roasted salmon and tomatoes.
- Serve with an extra sprinkle of parmesan on top.
Notes
For a pop of color and added nutrients, consider adding peas or zucchini to the dish.