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Salmon Fillet on Pasta with Cherry Tomatoes and Spinach

My son, Constante outdid me in the kitchen when he cooked this superb Salmon Fillet on Pasta with Cherry Tomatoes and Spinach . The salmon fillet was easy to pan sear, yet had simple, wholesome, nourishing flavors when mixed into the hearty pasta. He added a few cups of fresh spinach, some sweet New Jersey tomatoes and it made an awesome salmon with pasta and vegetable dinner.  Adapted from “FOOD Magazine" (Manila,Philippines) from a recipe by Tina Concepcion Diaz, as written in ‘The Joy of Eating’ by Angeli De Rivera. This recipe made 2 to 4 servings.

Ingredients

  • 1 pound Salmon fillet
  • 3/4 cup divided extra virgin olive oil
  • 1 whole head peeled, minced garlic
  • 2 cups washed, each sliced in half cherry tomatoes
  • juice from 2 whole fresh lemons
  • 2 cups washed, edges trimmed fresh spinach
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 8 ounces cooked according to package directions spaghetti pasta
  • for topping freshly-grated parmesan cheese
  • for garnish fresh lemon slices

Instructions

  • Cook spaghetti pasta according to package directions in a pot of boiling water with a pinch of salt. This should take 8 to 10 minutes to cook al dente. When done, drain pasta and set aside.
  • In a large pan, over medium high heat, pan fry the salmon fillet in 4 tablespoons olive oil until cooked. This should take 12 to 15 minutes. Remove from pan and flake the salmon fillet. Set aside for later use.
  • Using the same pan, add the remaining olive oil. Saute the garlic and cherry tomatoes. Add the lemon juice. Cook for 1 to 2 minutes till tomatoes get slightly soft.
  • Add the spinach and cook for 1 minute. Do not let the spinach wilt. Season with salt and pepper.
  • Toss in the cooked spaghetti pasta. Return the flaked salmon fillet. Blend well so that all ingredients fully coat the pasta. Top with parmesan cheese. Garnish with lemon slices. Serve warm.
  • Photography credits: Salmon Pasta in Olive Oil dish by Constante G. Quirino.
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