Pan-Roasted Salmon with Whole Wheat Penne, Spinach and Sundried Tomatoes
  • 2 4-oz salmon fillets
  • 1 tablespoon olive oil
  • 1 box whole wheat penne pasta
  • 1 bag fresh, prewashed baby spinach
  • ¼ cup sliced sundried tomatoes
  • Freshly grated parmesan
  • Salt and pepper
  1. Season the salmon fillets with salt and pepper.
  2. Preheat oven to 400 degrees.
  3. Heat a medium nonstick skillet over medium-high heat. When the pan is hot, add the olive oil and swirl around the pan.
  4. Carefully lay both salmon fillets in the hot pan. Let the salmon sauté for 4-5 minutes, or until it develops a golden brown crust. Flip the salmon and put the pan in the oven until the center of the fish reaches 130 degrees. Remove pan from oven and let fish rest for a minute or two before serving.
  5. Meanwhile cook the pasta according to the directions on the package.
  6. Immediately toss the drained pasta with the spinach. The heat of the pasta will wilt the spinach. Stir in the sundried tomatoes (add a little oil from the jar of sundried tomatoes if the pasta seems dry) and top with parmesan cheese right before serving.
Recipe by The Krave at