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Fusilli with Salmon, Spinach, and Marinara

Fusilli tossed with salmon fillet, spinach, and marinara. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 2.

Serves 2 · 34 min · Dinner

contains fish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 7¾ oz salmon fillet
  • 6⅓ oz fusilli
  • 5 oz spinach
  • 0.4 g black pepper
  • 1.6 g kosher salt
  • 8½ oz canned crushed tomato
  • 8 g fresh basil
  • 2 g fresh oregano
  • 2 clove garlic
  • 1⅛ tbsp olive oil

Steps

  1. Bring 8½ cups water to a rolling boil and salt it with about 8 g salt. Add 6⅓ oz fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
  2. Season 7¾ oz salmon fillet with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until just opaque and flaking, about 3 minutes. Target temperature: 50°C / 125°F for moist salmon or 57°C / 135°F to cook it through. Add 5 oz spinach and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained fusilli with the sauce in the skillet. Taste it before adding more cheese. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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This is a variation — no cheese instead of Parmesan. Base recipe: Fusilli with Salmon, Spinach, Marinara, and Parmesan →

Make it yours (62 variations)

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Parmesan Parmesan Pecorino Mozzarella Ricotta Feta Cheddar Nutritional Yeast no cheese

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Source

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