Baked Salmon with Pasta Primavera
4(6 ounce) salmon fillets, seasoned with salt and pepper
8 ounces linguini pasta, cooked al dente according to package
1/2 cup reserved pasta water
2 Tablespoons olive oil
1/4 cup minced shallots
1 cup sliced zucchini or yellow squash
1 cup diced tomatoes
2 Tablespoons minced garlic
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
2 cups baby spinach
1/2 cup heavy cream
1/2 cup julienned basil leaves
Preheat the oven to 425°F.
Place the salmon fillets onto a greased baking pan.
Bake for 13-15 minutes.
Remove the salmon from the oven and let rest.
Heat the olive oil in a large skillet on medium high heat.
Add the zucchini and tomatoes and saute for 2 minutes.
Using a slotted spoon remove the zucchini and tomatoes from the pan.
Add the shallots and saute for 1 minute, add the garlic and saute for 30 seconds more.
Add the wine and crushed red peppers to the pan and simmer for 2-3 minutes.
Add the pasta water and heavy cream to the pan and simmer for 2 minutes more.
Add the zucchini, tomatoes, and spinach to the pan and stir to combine.
Remove the sauce from the heat, add the basil and linguini to the sauce and toss to combine.
Serve with the baked salmon.