– 2 cups fresh spinach, roughly chopped
– 1 cup fresh basil leaves, chopped
– 1 cup cherry tomatoes, halved
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 500g mafaldine pasta
Directions:
1. Rub the salmon filets with blackening seasoning. In a skillet over medium-high heat, heat 1 tablespoon olive oil. Place the salmon skin-side up and cook for about 4 minutes until blackened, then flip and cook for another 3-4 minutes. Set aside.
2. In the same skillet, add the remaining olive oil, garlic, spinach, and cherry tomatoes. Sauté for 2-3 minutes until the spinach is wilted and tomatoes are slightly soft.
3. Lower the heat and stir in the heavy cream, basil, and Parmesan cheese. Cook until the sauce thickens slightly, then season with salt and pepper.
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