Creamy Sun-Dried Tomato Salmon Pasta

Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Season salmon fillets with salt. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.

Reduce heat to medium. Flip the salmon fillets to the other side (skin side down) and sear for another 4 or 5 minutes on medium heat until salmon is flaky. Remove salmon from the skillet.

To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.

Add 1 cup of heavy cream, paprika, red pepper flakes, and salt to the skillet with sautéed vegetables, and bring to a simmer. Simmer for about 1 minute, stirring.

Cook penne pasta according to package instructions. Drain.

Add cooked and drained penne pasta to the skillet with the cream sauce, stirring until combined. Remove skin from the salmon by sliding a fork between the salmon fillet and the skin. Slice salmon into large chunks and add them to the creamy pasta. Stir gently to combine.

Simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky. Season with additional salt, if needed.