Marry Me Salmon
This Marry Me salmon combines perfectly-seared salmon with a rich, creamy tomato sauce and gluten-free pasta.
Servings: 6
Calories: 703kcal
Equipment
- Plate
Ingredients
Salmon
- 1.5 lbs Salmon select cuts
- 3 tablespoon sun-dried tomato oil
- 2 tablespoon olive oil
- ½ tablespoon smoked paprika
- ¾ tablespoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ teaspoon Ac'cent flavor enhancer
- ¾ teaspoon salt
- 1 teaspoon Old Bay
Sauce
- 12 oz gluten free penne pasta
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked paprika
- ¾ teaspoon Ac'cent flavor enhancer
- ¼ teaspoon salt
- ½ teaspoon dry basil
- 2 tablespoon butter
- 2 tablespoon gluten free flour
- 2 tablespoon minced onion
- 2 tablespoon minced garlic
- 3 tablespoon tomato paste
- 1 cup heavy cream
- 2 cups chicken broth
- ½ cup sun-dried tomatoes
- ½ cup chopped spinach
- 1 cup parmesan cheese
Instructions
Salmon
- Coat the salmon on both sides with the Ac'cent flavor enhancer, paprika, Italian seasoning, Old Bay, salt, and pepper.
- Preheat the sun-dried tomato oil and olive oil in a large, non-stick skillet over medium heat. Then, sear the salmon for 3 minutes per side.
- Place a lid on the pan and continue cooking the salmon until the internal temperature reaches 145 degrees.
Sauce
- Boil the pasta according to the package directions for al dente while the salmon is cooking. Then, drain the pasta and set it aside.
- Remove the salmon from the pan and melt the butter in it over medium-low heat. Then, saute the garlic, onion, sun-dried tomatoes, tomato paste, Ac'cent flavor enhancer, Italian seasoning, paprika, salt, and dry basil. Cook for 2 minutes until fragrant.
- Add the flour and stir until combined. Then, add the vegetable broth, heavy cream, and spinach. Cook until the sauce begins to thicken and the spinach is wilted.
- Add the parmesan and stir until creamy. Then, remove some sauce to drizzle over the salmon after plating. Gently mix the pasta into the sauce and serve it topped with salmon garnished with fresh basil.
Video
Notes
Storage
- Refrigerate leftovers for up to 3 days in an airtight container.
- The salmon can be frozen for up to 3 months in an airtight, freezer-safe container.
- Freezing the sauce is not recommended. The heavy cream will break and become grainy and watery.
- If using frozen salmon, defrost it overnight in the refrigerator.
- For faster defrosting, place the bag in a bowl of cold water. Never defrost fish in hot water or at room temperature.
- If using fresh salmon, look for salmon that is firm and bright with a fresh smell.
- Fresh salmon should never have a dull color, soft texture, or fishy smell.
Nutrition
Calories: 703kcal | Carbohydrates: 56g | Protein: 38g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 1161mg | Potassium: 1190mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1578IU | Vitamin C: 14mg | Calcium: 294mg | Iron: 4mg
