Salmon Pasta with Spinach and Artichokes

Salmon Pasta with Spinach and Artichokes

trizzum

"This is a tasty and easy pasta dish I made using ingredients I had on hand."
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Ingredients

50 m servings 545 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
  3. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
  4. Remove from oven and flake salmon into chunks; set salmon aside.
  5. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, and return to a boil. Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes. Drain in a colander.
  6. Heat olive oil in a skillet over medium-low heat.
  7. Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.
  8. Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes. Pour in extra oil if needed.
  9. Stir in drained artichoke hearts and cook until heated, about 3 minutes.
  10. Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.
  11. Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 8
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My husband and & I really liked this, but it was a little complicated. Not wanting to turn the oven on, I pan fried the salmon, then used the same pan for everything else - removing as much of ...

My husband and I loved the recipe. I actually doubled the red pepper flakes, because we do like the extra spice (and it was a definite added kick!). I also added extra olive oil that was sugg...

The family really enjoyed this one. We added about 1/2 cup of chopped sun-dried tomatoes and a tablespoon of capers, also, which we thought were a good addition.

loved this. Baked salmon as recipe indicted with a touch of lemon. In a pan I sautéed the olive oil a little bit of butter chopped garlic and chopped fresh dill and red pepper flakes. Smelled ...

This was good, but I changed the cooking method to make it, what I thought, a little easier: Cook the garlic and shallots. Lower the heat and add the spinach. Add the artichoke hearts. Ad...

I was looking for a pasta recipe to use up a half can of artichoke hearts and some pesto that I had made from this recipe: http://allrecipes.com/recipe/13937/pesto/ This pasta recipe fit the ...

Both my husband and I really liked this but I did make some changes. I used what I had meaning I didn't use artichokes (my husband doesn't like them) but added sliced black olives. Instead of j...

I ended up making this recipe as a casserole. I added the spices in the same pan as the cooked down spinach and also added cayenne pepper and turmeric (cause my husband is Indian and he likes t...

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