Creamy Salmon Pasta

Ingredients

• Atlantic salmon

  Fish, wild, raw

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  1 cloves, minced or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Wheat flour

  Whole-grain

  2 tsp or 5g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Spinach

  Raw

  1 cup or 30g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Preheat the oven to 225°F. Position a rack in the lowest part of the oven and another in the middle. Line a baking sheet with parchment paper.
2. Place the salmon fillet on the baking sheet, brush with olive oil, and season with salt and pepper.
3. Put a baking dish with boiling water on the lowest rack for 5 minutes to create steam.
4. Bake the salmon on the middle rack for 25 to 35 minutes, until it reaches an internal temperature of 145°F.
5. Cook the pasta according to package directions until al dente. Reserve ½ cup of the cooking water, then drain and lightly oil the pasta.
6. In the same pot, soften the shallot and garlic in butter. Add flour and cook for 1 minute, stirring constantly.
7. Add white wine and bring to a boil, whisking continuously. Stir in cream and bring to a boil.
8. Stir in spinach, Parmesan cheese, and basil. Return pasta to the pot and toss to coat with sauce. Reheat and adjust consistency with reserved cooking water as needed.
9. Shred the salmon, toss with pasta, and serve.

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