• 4servings
  • 21minutes
  • 599calories

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Ingredients Jump to Instructions ↓

  1. 1 bag(s) (10 oz) prewashed spinach, tough stems removed , leaves coarsely chopped 1 box(es) (12 oz) mafalda (mini lasagna) or broad egg noodles

  2. 2 teaspoon(s) olive oil

  3. 2 tablespoon(s) minced garlic

  4. 1 can(s) (14 1/2 oz) diced tomatoes

  5. 1 can(s) (14 1/2 oz) chicken broth

  6. 2 lemons

  7. 1 pound(s) fresh salmon fillet, skin and bones removed (see Note) , cut in paper-thin slivers Garnish: Parmesan cheese, shaved from a chunk with a vegetable peeler

Instructions Jump to Ingredients ↑

  1. Put spinach in a colander in sink.

  2. Cook pasta in a large pot of lightly salted boiling water, stirring occasionally, 9 to 11 minutes until firm-tender.

  3. Meanwhile, heat oil in a large skillet over medium-high heat until hot, but not smoking. Add garlic; sauté 1 minute. Add tomatoes and broth. Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors.

  4. While pasta and sauce cook, zest lemons and squeeze out 3 Tbsp juice.

  5. Drain pasta in colander over the spinach. Return pasta and spinach to pot; add broth mixture and toss to mix and coat. Add salmon and lemon zest and juice; toss again.

  6. Serve immediately. Top with Parmesan cheese.

  7. Note: "Fillet" usually refers to a boneless piece of fish, but double-check for bones by running your fingers over the fillet. If you feel any bones, pull them out with your fingers or tweezers.

  8. The heat of the pasta will cook the slivers of salmon.


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