What’s For Dinner? Salmon Piccata with Spinach
This post was created by Carolyn Hodges of The Dinner Shift. This recipe was inspired by Heinen’s What’s for Dinner?, a weekly meal guide with simple ingredients and step-by-step instructions.
Keep dinner light, fresh and fast tonight with this easy Salmon Piccata with Spinach. To eliminate nearly all prep work, I’m relying on a handful of easy ingredients like Stancato’s piccata sauce, Gourmet Garden Italian herbs, and Two Brothers baked salmon. You really can’t beat this healthy, flavorful weeknight-friendly pasta, which is on the table in about 15 minutes!
To show you how simple this is, here’s a quick recipe run-down (full recipe below): boil the pasta until al dente and toss it in a skillet with jarred piccata sauce and pimentos. Stir in a couple handfuls of baby spinach and continue to cook until the spinach wilts slightly. Then, gently fold in fresh, chopped herbs and a fillet of Two Brothers Baked Salmon (I like to flake this into bite-size pieces first). Finish with more herbs to taste and a squeeze of fresh lemon.
What’s For Dinner? Salmon Piccata with Spinach
Servings: 2
Ingredients
- 1 package Barilla penne pasta
- 1/3 cup Stancato's piccata finishing sauce
- 2 Tbsp. Cento pimentos
- 2-3 cups Heinen's baby spinach
- 1-2 tablespoons Gourmet Garden Italian herbs, plus more to serve
- 1 Two Brothers baked salmon fillet (about ⅓ lb.), re-heated and flaked
- ½ lemon, cut into wedges
Instructions
- Cook the pasta in boiling water until al dente.
- In a medium-size sauté pan over medium heat, add the cooked pasta, piccata sauce, and pimentos. Cook for 2-3 minutes, or until heated through. Add additional piccata sauce to taste.
- Stir in the spinach and continue to cook for 1-2 minutes, or until it wilts slightly. Gently fold in herbs and salmon until well combined.
- Divide pasta into two bowls. Garnish with additional herbs and lemon wedges.
