Creamy Tuscan Salmon Pasta

Ingredients (27)

• ·pieces salmon filets
• ·tbsp roasted garlic algae oil
• ·tsp smoked paprika
• ·tsp garlic powder
• ·tsp oregano
• ·tsp basil
• ·tsp old bay seasoning
• ·salt
• ·pepper
• ·oz fettuccine
• ·tbsp butter
• ·tbsp sun-dried tomato oil
• ·piece shallot
• ·cloves garlic cloves
• ·oz grape tomatoes
• ·cup sun dried tomatoes
• ·cup heavy cream
• ·cup white wine or chicken broth
• ·tbsp tomato paste
• ·cup Parmesan cheese
• ·cups spinach
• ·tsp oregano
• ·tsp basil
• ·tsp garlic powder
• ·tsp red chili flakes
• ·salt
• ·pepper

1. 1

   Heat the oil in a large skillet over medium heat.

2. 2

   Season the salmon filets with smoked paprika, garlic powder, oregano, basil, old bay, salt, and pepper.

3. 3

   Cook the salmon in the skillet for about 4-5 minutes on each side until cooked through. Remove and set aside.

4. 4

   In the same skillet, add butter, shallot, and garlic, and sauté until fragrant.

5. 5

   Add grape tomatoes, sun-dried tomatoes, and cook for a few minutes.

6. 6

   Pour in the heavy cream, white wine or chicken broth, and tomato paste. Stir well.

7. 7

   Add Parmesan cheese and spinach, and mix until the cheese is melted and the spinach is wilted.

8. 8

   Cook the fettuccine according to package instructions, then drain and add to the sauce.

9. 9

   Toss everything together, and serve with the cooked salmon on top.