Ingredients:

  • 1 lb salmon fillets
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup pastina
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups chicken stock, warm
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, finely grated
  • 1 medium lemon, zested and juiced
  • 2 cups baby spinach
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side until a golden-brown crust forms and the fish flakes easily. Remove salmon to a plate and set aside to rest.
  3. Lower heat to medium. In the same pan, melt the butter and sauté minced garlic for about 1 minute until fragrant.
  4. Stir in the dry pastina, tossing in the garlic butter for 2 minutes to lightly toast.
  5. Pour in the warm stock. Bring to a gentle simmer, stirring frequently to prevent sticking. Cook for 7-9 minutes.
  6. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Add baby spinach and stir until just wilted.
  7. Gently fold in the flaked salmon and chopped parsley before serving.