salmon topped tomato and spinach sauce with pasta

Salmon Topped Tomato and Spinach Sauce with Pasta

General
Serves approximately 2 adults and 2 small children. Timing on this recipe is key: You want the salmon to finish just minutes before the noodles are ready. My timing is approximate, is based on a gas stove and noodles which take approximately 15 minutes to cook.

I don't intend to scare anyone off, this recipe is really easy.

Allergy Information
This recipe can be made free of wheat/gluten, corn, soy and dairy. Our family uses brown rice spaghetti noodles and bouillon cubes free of all aforementioned allergens.

In place of egg to thicken sauce, potato starch or other thickening agent may work (not confirmed)

Ingredients

• Olive oil or your preferred cooking oil
• 2 - 4 cloves of garlic, minced
• 1/2 sweet onion, diced
• 4 handfuls fresh spinach, sliced in ribbons
• 6 - 10 golden cherry/mini tomatoes, halved
• 6 - 10 red cherry/mini tomatoes, halved
• 1 roughly 14 ounce can diced tomatoes in tomato juice
• 1 egg, beaten
• 1 large salmon filet
• 4 (roughly) servings spaghetti noodles
• 1 vegetable bouillon cube or similar seasoning equivalent
• salt & pepper

Directions

1. Prepare garlic, onion, spinach, tomatoes and egg and set aside
2. Prepare salmon filet, removing skin (assumes not frozen)
3. Warm frying pan (large enough for filet) on medium without placing anything in it until fully heated (roughly 3 min on gas stove)
4. Add approximately 2 tablespoons oil to pan and allow to warm
5. Add salmon, cooking 2 min on each side. Careful of oil splatter. Works well observing with glass lid.
6. Set salmon aside
7. Remove remaining grease from frying pan
8. Return frying pan to stove on medium heat
9. Add approximately 1 tablespoon oil to pan
10. Brown onions and garlic (roughly 5 min)
11. While onions and garlic browning, start boiling water for pasta with single bullion cube. Once water is boiling, add pasta (assumes pasta takes approximately 15 minutes)
12. Once onions and garlic browned, add fresh tomatoes and cook, stirring occasionally, for roughly 3 minutes
13. Add canned tomatoes and juice and simmer for roughly 2 minutes
14. Add spinach, and continue simmering and occasionally stirring
15. Once spinach softened, add salt and pepper to taste
16. Return salmon filet to pan and mostly cover with sauce
17. Allow to simmer for approximately 10 minutes
18. Remove salmon from pan and wrap in aluminum foil to keep hot
19. Simmer sauce until noodles are done (should be just a few minutes)
20. Stir in beaten egg and continue stirring until well incorporated and sauce begins to thicken
21. Combine sauce and drained noodles
22. Serve immediately, topping noodles and sauce with salmon