A terrific salmon pasta casserole with a fantastic blend of flavors for all the fish lovers out there.
Just check out our step by step instructions with photos and scroll through out alternative ingredients and substitutions for non seafood lovers!
Step By Step to Make Salmon Florentine Artichoke Pasta
- Prepare a 13 x 9 casserole with cooking spray and preheat the oven to 325 degrees to cook the salmon coated with pesto for 25 minutes
- Cook and drain rigatoni
- Saute the vegetables in a pan until the spinach is wilted
- Add wine to simmer
- Toss with salmon and drained pasta
Ingredients You Will Need to Make Salmon Florentine Artichoke Pasta
- salmon fillet or your favorite fish fillet prepared bottled or homemade pesto sauce rigatoni pasta cooked to package instructions (we like al dente)
- olive oil
- fresh baby spinach
- garlic, chopped
- chopped parsley
- crushed red pepper flakes, or to taste
- ground black pepper to taste
- artichoke hearts, drained
- white wine
- mushrooms sliced
- chopped red, green, or yellow bell peppers
- prepared pesto or more
- long shredded Parmesan cheese
Alternative Ingredients or Substitutions
- any kind of fish
- any kind of boiled pasta drained
- cooked chicken breast in place of fish
- cooked rice instead of pasta
- omit the pasta and serve on a bed of mashed potatoes
- substitute broccoli for artichokes
- use cooked escarole or cooked arugula in place of spinach
More Recipes To Try
Cacio e Pepe
Tomato Basil Pasta
Amatriciana
Rigatoni alla Zozzona
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Salmon and Pasta Recipes
This salmon pasta casserole is that all-in-one pan pasta dish that is delicious to serve any weeknight or elegant to serve when hosting a dinner party.
If you love salmon this will be a home run winner to add to your recipe collection.
Salmon Florentine Artichoke Pasta
Yield: 6
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Salmon Florentine Artichoke Pasta is a delicious seafood and vegetable-topped rigatoni pasta dish.
Ingredients
- 3/4 pound salmon fillet or your favorite fish fillet
- 2 tablespoons prepared bottled or homemade pesto sauce
- 2 cups rigatoni pasta cooked to package instructions (we like al dente)
- 1 tablespoon olive oil
- 1 (14-ounce) bag of fresh baby spinach or other greens you prefer
- 3 cloves garlic, chopped
- 3 tablespoons chopped flat-leaf Italian parsley
- 1/2 teaspoon crushed red pepper flakes, or to taste
- ground black pepper to taste
- 1 (14-ounce) can of artichoke hearts, drained
- 1/2 cup white wine (Pinto Grigio is what we use)
- 1/2 cup sliced white mushrooms
- 1/4 cup sliced or chopped red, green, or yellow bell peppers
- 2 tablespoons prepared pesto or more (at the end)
- 1/2 cup long shredded Parmesan cheese
Instructions
- Preheat the oven to 325 degrees
- Oil spray a deep 13 x 9 casserole dish or line it with parchment paper.
- Coat salmon fillet with 2 tablespoons pesto.
- Place the coated salmon in the baking dish.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
- Remove from oven and flake salmon into chunks, set salmon aside.
- Cook rigatoni in boiling water with added salt to package instructions, stirring occasionally, still firm to the bite, for about 11 minutes.
- Drain in a colander.
- Heat olive oil in a skillet over medium heat. Add artichokes, mushrooms, spinach, peppers, and garlic, and cook until spinach is wilted 3 to 4 minutes.
- Pour in white wine and simmer until slightly reduced 5 to 10 minutes.
- Combine 2 tablespoons pesto, cooked vegetables, and salmon add Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.
- Serve with Tuscan Garlic Bread
Nutrition Facts
Calories
290.14Fat (grams)
12.35Sat. Fat (grams)
2.98Carbs (grams)
21.15Fiber (grams)
2.76Net carbs
18.4Sugar (grams)
1.83Protein (grams)
19.47Sodium (milligrams)
443.9Cholesterol (grams)
37.66
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