Salmon Chipotle Pasta
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This Salmon Chipotle Pasta was inspired by a dish I had while Alex and I were dining at restaurant in Wichita recently. It’s a little bit smoky and spicy from the Chipotle Cream Sauce, and it has some great fresh elements that I added to the dish such as fresh tomatoes, spinach, and mushrooms.
I’ve also pan-seared some salmon using my ZWILLING Madura Plus 2-piece, Non-Stick Aluminum Frying Pan Set. This set is absolutely perfect for cooking dishes like this, and to be honest, I really enjoy this set for everyday cooking use. Its sturdy forged aluminum offers excellent heat distribution and retention for perfect searing, browning and even cooking. Combined with the 3-layer DuraSlide granite nonstick coating, these PFOA-free pans are exceptionally durable.
Now, if you don’t eat salmon, feel free to omit that or substitute with another protein on your choice. You can also add in other vegetables as well if you feel inspired to do so. For an added touch, I grate some fresh Parmesan cheese.
If you like my Salmon Chipotle Pasta, then you may also want to try my Baked Butternut Squash, Kale, and Mushroom Pasta.
Get the Recipe: Salmon Chipotle Pasta
Ingredients
For the pasta:
- fine sea salt
- 8 ounces dried pasta, such as linguine
For the salmon:
- ¾ pound skinless salmon, 2 fillets, patted dry
- ½ tablespoon dried oregano
- salt and pepper, to taste
- a good drizzle of olive oil, extra-virgin, plus more for the sauce
For the sauce:
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 1 small jalapeno, seeded and finely diced
- 3 cloves garlic, minced
- 3 tablespoons Adobe Sauce , see note
- 2 cups half and half
- 3 medium Roma tomatoes, quartered, seeded, and diced
- 3 cups baby spinach, loosely packed
- salt and pepper, to taste
Optional Topping
- Parmesan cheese, freshly grated
Instructions
To make the pasta:
- Bring a large pot of salted water to a rolling boil over medium-high heat and cook the pasta according to package. Reserve a ½ cup of pasta water, drain, and then set to the side.
To make the salmon:
- Season each side of the salmon fillets with oregano and salt and pepper. Heat a good drizzle of olive oil, in a large skillet over medium-low heat, and add salmon fillets. As the salmon cooks you will see the bottom portion start to turn an opaque color. Cook for roughly 5 minutes or so until golden and slightly crispy. Carefully flip fish with a pair of tongs or a fish spatula. Cook on that side until that side is golden. Transfer to a plate and gently flake the salmon using a fork. Cover to keep warm. Wipe the skillet clean.
To make the sauce:
- Heat a good drizzle of olive oil, in the large skillet over medium-low heat, and add in the mushrooms, jalapeno, and onions. Sauté until the onions are translucent and the mushrooms are golden brown, 5 to 8 minutes. Stir in the adobo sauce and garlic and sauté until fragrant, 1 to 2 minutes.
- Reduce the heat to low and stir in the half and half. Simmer for a few minutes. Taste and season with salt and pepper to your liking. (If you’d like to add in a little freshly grated Parmesan cheese in your sauce, do that here.)
- Stir in the tomatoes, spinach, and pasta in with the sauce. Simmer for several more minutes until the spinach is wilted and the tomatoes have warmed. Stir in the pasta water if needed to thin the sauce out some. Taste and add more salt or pepper, if needed.
- Plate your pasta and top with salmon and freshly grated parmesan cheese. Enjoy!
