Fusilli with Salmon, Spinach, Tomato-Olive-Caper Sauce, and Parmesan

Fusilli tossed with salmon fillet, spinach, and tomato-olive-caper sauce. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 4.

Serves 4 · 34 min · Dinner

contains fish

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

15½ oz salmon fillet
12⅔ oz fusilli
9⅞ oz spinach
0.8 g black pepper
3.2 g kosher salt
2⅛ oz Parmesan
14⅛ oz canned crushed tomato
1⅛ oz capers, rinsed
1.6 g dried chili flakes
2 clove garlic
2⅛ oz Kalamata olives, pitted
⅞ oz oil-packed anchovy, drained
2⅛ tbsp olive oil

Steps

Bring 15¼ cups water to a rolling boil and salt it with about 8 g salt. Add 12⅔ oz fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
Season 15½ 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 9⅞ oz spinach and cook until just tender.
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.
Toss the drained fusilli with the sauce in the skillet. Fold in 2⅛ oz Parmesan. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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