Coach's Wife Life
About the Recipe
Podcast Guest Taylor Ann Therwhanger shares one of her go to dinners!
Ingredients
Pasta of your choice (spaghetti, linguini, penne)
2 tablespoons olive oil
4 salmon fillets
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons butter
6 cloves garlic, smashed and minced
14 cherry tomatoes
1 cup heavy cream
1 & 1/2 teaspoons kosher salt, for the sauce
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
black pepper
1/2 cup parmesan cheese, shredded
3-4 ounces chopped spinach
1/2 bunch fresh chopped basil
Preparation
Step 1:
You can use fresh or frozen salmon. Once salmon is room temperature, pat it dry to remove excess liquid. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper on the salmon filets.
Step 2:
Place a large skillet over medium to high heat. Add olive oil, allowing the pan to get hot prior to cooking the salmon. Sear the salmon for 1-3 minutes on each side. Set aside and cover.
Step 3:
Cut 7 cherry tomatoes into half. Leave the other 7 whole.
Step 4:
Make pasta according to box directions
Step 5:
To make the sauce: add butter, excess drippings from salmon. Saute garlic for around a minute. Add the tomatoes to the pan. Pour in cream. Add salt, dried basil, cayenne pepper. Lightly sprinkle black pepper if desired. Bring to a simmer. Add cheese, spinach and stir. Cook over medium heat. It should thicken some. Add in a little freshly chopped basil. Place salmon back into the pan. Allow it to cook just a little with the sauce. Serve on top of the pasta! Pairs well with garlic bread or Texas toast!