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Rasta Pasta Salmon: A Flavorful Twist on a Classic Dish

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Enjoy a deliciously creamy Rasta Pasta with salmon, featuring colorful bell peppers and fresh spinach. This vibrant dish is perfect for any occasion, combining rich flavors and satisfying textures in every bite.

Ingredients

Scale
  • 8 oz fettuccine or penne pasta
  • 1 lb salmon fillet, skinless and boneless
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup grated Parmesan cheese
  • 1 cup fresh spinach
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Start by bringing a large pot of salted water to a boil. Add about a tablespoon of salt to enhance the flavor of the pasta.
  2. Once boiling, add the fettuccine or penne pasta. Stir occasionally to prevent sticking and cook according to package instructions until al dente (about 8-10 minutes).
  3. Reserve about 1 cup of the pasta water, then drain the pasta in a colander and set aside.
  4. While the pasta cooks, pat the salmon fillet dry with paper towels.
  5. In a small bowl, mix garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Rub this seasoning blend all over the salmon fillet.
  6. Heat olive oil in a large skillet over medium-high heat. Carefully place the seasoned salmon in the skillet.
  7. Cook the salmon for about 4-5 minutes on each side, or until cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C).
  8. Remove the salmon from the skillet and let it rest for a few minutes before flaking it into bite-sized pieces.
  9. In the same skillet, add sliced red and yellow bell peppers. Sauté for about 3-4 minutes until they start to soften.
  10. If desired, add a pinch of red pepper flakes for extra heat.
  11. Pour in the heavy cream and vegetable broth, stirring to combine. Bring to a gentle simmer and let it thicken for about 5 minutes, stirring occasionally.
  12. Add grated Parmesan cheese to the skillet, stirring until melted and the sauce is creamy.
  13. Toss the cooked pasta into the skillet, coating it in the creamy sauce. If the sauce is too thick, add reserved pasta water to reach desired consistency.
  14. Fold in fresh spinach and flaked salmon, mixing gently until the spinach wilts and salmon is evenly distributed.
  15. Taste and adjust seasoning if necessary, adding more salt, pepper, or a squeeze of lemon juice for brightness.
  16. Serve immediately, garnished with freshly chopped parsley. Enjoy the delightful combination of flavors and textures!

Notes

  • For added vegetables, consider zucchini, broccoli, or cherry tomatoes. Sauté them with the bell peppers.
  • For a lighter version, substitute heavy cream with coconut milk or a low-fat cream alternative.
  • This recipe can also be made with shrimp or chicken; adjust cooking times accordingly.
  • For a vegetarian option, skip the protein and add more veggies or chickpeas for added protein.

Find it online: https://anasrecipes.com/rasta-pasta-salmon/