Creamy Baked Salmon & Spinach Pasta
The easiest weeknight dinner: bake everything in one dish, add the cooked pasta and spinach, mix and enjoy.
- Time
- 35 min
- Servings
- 3
- Effort
- Easy
Ingredients
For 3 servings
- 350 g Pasta (e.g. farfalle)
- 250 g Salmon fillet
- 200 g Feta cheese
- 200 g Cherry tomatoes
- 60 g Baby spinach (2 handfuls)
- 2 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tsp Italian herbs
- Salt and black pepper, to taste
Method
-
Heat the oven to 200 °C (400 °F). Put the salmon fillet into a baking dish, place the block of feta next to it and scatter the cherry tomatoes and garlic around them.
-
Drizzle everything with the olive oil, sprinkle over the Italian herbs and season with salt and pepper.
-
Bake for 20–25 minutes, until the salmon is cooked through and the tomatoes have burst.
-
Meanwhile, cook the pasta in salted water according to the package instructions. Save a cup of the pasta water before draining.
-
Take the dish out of the oven and mix everything together until the feta creates a creamy sauce and the salmon flakes apart.
-
Stir in the baby spinach – the heat of the sauce wilts it within a minute.
-
Add the cooked pasta and toss until everything is well coated. If the sauce is too thick, loosen it with a splash of pasta water. Serve immediately.
