You know those nights when you simply want to clean out the fridge and you end up making a keeper? Well, tonight was one of those nights. I opened the fridge, took inventory, and threw together a one-pan skillet that turned out to be quite tasty, if I do say so myself. And the best part? It was literally done in 15 minutes! 🙌🏻
2 skinless, boneless salmon filets
3-4 pats of butter or homemade herb garlic butter
1 cup cherry tomatoes
1/2 cup white wine
2 cups fresh baby spinach
1 package Barilla Collezione Cheese & Spinach Tortellini
1/4 tsp kosher salt
1/4 tsp fresh cracked black pepper
Add water to a pot and cook tortellini according to package directions. Drain and set aside.
In a large skillet, add 2 pats of regular butter (or herbed butter). Once butter is melted, add salmon filets. Season salmon with salt and pepper. Toss in cherry tomatoes and wine and cover until salmon starts to turn opaque on the sides and tomatoes start to look wilted.
Flip salmon and toss in spinach. Spoon some of the butter and white wine over the salmon and cover again until spinach is wilted.
Once salmon is flaky, pour about 1-1/2 cups of the tortellini in the pot and toss to combine. Careful not to tear the salmon. Make sure all are covered in sauce.
Serve on a plate and spoon over a bit more sauce over the entire entree. Healthy, flavorful, fast and easy. What could be better?
