Winner, winner, pasta dinner: Salmon, spinach, tomatoes, and Parmesan come together to elevate this easy all-in-one Pasta Florentine with Salmon meal well beyond your basic spaghetti.
Start the pasta water boiling. Once the water is ready, cook the spaghetti al dente per package directions, drain, and return to the pot.
While the pasta is going, prepare the rest of your ingredients.
Start by chopping your veggies. Heat olive oil in a large skillet over medium heat for one minute, while you season the salmon with seasoned salt and black pepper.
Add the seasoned salmon to the skillet and cook over medium heat for about 3 minutes per side (depending on thickness — I had very thin fillets, so mine took 5 minutes total).
Be careful not to overcook the fish; remove from the pan once it is opaque and flakes easily. Remove salmon to a separate plate, and flake it with a fork.
Add butter to the same skillet and melt it over medium heat. Add the onion and saute for 2 minutes, then stir in garlic and saute for just 30 seconds.
Stir the chopped spinach and tomatoes into the skillet, then season veggies with oregano, parsley, basil, & crushed red pepper. Continue sauteing over medium heat for about three more minutes, stirring occasionally, until spinach is wilted.
Stir the cooked salmon back into the pan, then stir in the shredded Parmesan and cooked pasta. Heat until Parmesan is melted, tossing gently to incorporate the spinach and salmon throughout the pasta, then serve.
Notes
Note: I topped my finished dish with just a little more shredded Parmesan and chopped fresh parsley from the garden to punch things up a bit, but both are totally optional.