Pasta With Salmon, Spinach, and Olives

Pasta With Salmon, Spinach, and Olives
Raymond Hom
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1/2
pound
whole-grain pasta
2
teaspoons
canola oil
2
leeks (white and light green parts), halved and sliced
kosher salt and black pepper
2
6-ounce pieces skinless salmon fillet
1
bunch flat-leaf spinach, thick stems removed
1/4
cup
green olives, slivered
1
tablespoon
fresh lemon juice

Directions

  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a nonstick skillet over medium-high heat. Add the leeks, season with ¼ teaspoon each salt and pepper, and cook until beginning to soften, 3 to 5 minutes.
  3. Push the leeks to one side of the pan. Add the salmon, cover, and cook until opaque throughout, 2 to 5 minutes per side. Flake the salmon and toss with the pasta, spinach, olives, lemon juice, and pasta water.

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 416
  • Fat 11 g
  • Sat Fat 1 g
  • Cholesterol 54 mg
  • Sodium 381 mg
  • Protein 31 g
  • Carbohydrate 53 g
  • Sugar 4 g
  • Fiber 10 g
  • Iron 6 mg
  • Calcium 145 mg
What does this mean? See Nutrition 101.

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