On weeknights when I don’t have a lot of time to cook, I like to go for recipes that don’t require a lot of preparation beforehand. This recipe is very easy; it only requires you to cut up salmon and mince garlic. There is room for customization as well. I prefer using pasta with a shape like penne, but any pasta, including whole wheat, would work great. Other vegetables, like broccoli, can be added in addition. The recipe takes 20-25 minutes from start to finish, so it’s easy to whip up a portion and have leftovers for lunch the next day!
- 1 ½ cups pasta
- 1 pound fish
- 1 large or two small cloves of garlic
- ½ tbsp butter
- ½ cup heavy cream
- ⅓ cup grated cheese
- 1 cup spinach packed
- Squeeze of lemon
- Salt and pepper to taste
- Olive oil for cooking
- Boil your pasta according to package instructions.
- While the pasta is cooking, skin and cut up the salmon filet into 1-inch cubes.
- Add salmon cubes to a pan with olive oil. Turn every 1-2 minutes so that each side is cooked. Add salt and pepper to taste.
- As you are waiting for the salmon to cook, mince or press garlic using a garlic press.
- Grate cheese and set aside.
- When the salmon is almost finished, add the garlic.
- Let it cook on low heat until the pasta is ready, making sure to not let the garlic burn. If the salmon has released too much oil, you can drain it.
- Drain your pasta, saving the pasta water in a cup or bowl.
- Add butter, heavy cream and cheese to the salmon on low-medium heat. Mix with the salmon.
- After 1 minute, add the pasta. As it sits, decide if it requires more liquid. If so, add pasta water to taste.
- After 2 minutes, add the spinach, being sure to mix it so that it cooks evenly.
- Once the spinach is cooked, plate the dish. Add a squeeze of lemon on top to brighten the dish.
Yields 3-4 servings
Miriam Akhmetshin ’22