Tuesday, February 10, 2015

Fettuccine with Salmon and Balsamic Vinaigrette

This dish is a winner in our household and that says a lot with our 4-year old who is a picky eater! All the kids including our little one love this dish and literally cheer when finding out I'm making it for dinner.

1 box of fettuccine noodles
2 Tablespoons olive oil
1 lb. skinless, boneless 1-inch thick salmon, cut in large pieces
Salt and Pepper
1 bag fresh baby spinach
1 colored pepper cut in strips
1 bottle of balsamic vinaigrette salad dressing
Parmesan cheese, shredded

Prepare fettuccine according to package directions. 

In a large skillet, coat the bottom with the 2 Tablespoons of olive oil. Heat oil to medium heat. While the oil is heating, sprinkle salt and pepper on the salmon. When the oil is ready, add the salmon. Cook the salmon until you get a nice golden crust on both sides. Remove salmon and place in an oven safe dish and put it in a preheated 350 degree oven. Let the salmon finish cooking while you make the rest of the dish. (Hint: You'll know that your salmon is ready when it flakes.)

Add spinach and pepper to the same skillet you cooked your salmon in. Cook and stir for about 2 minutes just until the spinach wilts. 

Add the fettuccine to the skillet and coat the pasta and vegetables with the balsamic vinaigrette. Add as much dressing as you like. We usually use about half a bottle. 

Once everything is tossed and heated through, pour the pasta mixture in your serving dish and top with the salmon. Sprinkle with shredded Parmesan cheese. 


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