Red Meat Allergy Friendly Balsamic-Rosemary Whole Wheat Pasta with Salmon & Spinach
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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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