Anti Inflammatory Balsamic-Rosemary Whole Wheat Pasta with Salmon & Spinach
Omega-3-rich salmon, extra virgin olive oil, whole wheat pasta, and a heap of baby spinach — this dish reads like a greatest-hits list of ingredients known for supporting a less inflammatory diet, and it actually tastes incredible. The balsamic-rosemary pan sauce is the real star: tangy vinegar and fragrant fresh rosemary reduce down with low-sodium chicken broth into something slightly syrupy and deeply savory, coating every noodle with bold flavor. Searing the salmon skin-side up first locks in a golden crust before it gets nestled over the pasta in satisfying chunks, so you get texture and richness in every bite. Wilted spinach folds right into the sauce, adding color and nutrients without any extra effort. A squeeze of lemon at the end brightens the whole bowl and cuts through the richness of the fish. This comes together in one skillet after the pasta cooks, which means fewer dishes and a weeknight dinner that feels far more special than the effort involved. Serves four, and it's the kind of meal that makes eating well feel genuinely worth it.
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz whole wheat pasta (penne or fusilli)
- 1 tsp salt, plus more for pasta water
For the salmon
- 4 salmon fillets (about 5 oz each), skin-on
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil, divided
For the sauce
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp red pepper flakes
- 3 tbsp balsamic vinegar
- ½ cup low-sodium chicken broth
- 1 tbsp extra virgin olive oil
- 5 oz baby spinach
- ¼ cup reserved pasta water
For serving
- 1 lemon, cut into wedges (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the whole wheat pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least ½ cup of pasta water, then drain the pasta through a colander and set aside.
- 2
Pat the salmon fillets dry and season both sides with the 1 tsp salt and ½ tsp black pepper. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon skin-side up and sear undisturbed for 4 minutes, until the flesh is golden and releases easily from the pan. Flip and cook for another 3–4 minutes, until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.
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