Herb Crusted Salmon with Pasta Florentine

Sheri Raleigh-Yearby


A great date night recipe!

★★★★★ 2 votes
30 Min
1 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Can't say which is the best - the pasta or the salmon! The spices on the salmon were just right and made it tasty. Then, the pasta is so rich and creamy. Together they make a really pretty and good entree. If you have guests that do not enjoy salmon, I bet this would also be good with grilled chicken.


1 lb
salmon, skinless filet
2 Tbsp
olive oil, extra virgin
1 tsp
oregano, fresh
1 tsp
thyme, leaves, fresh
1/2 tsp
sea salt
1/2 Tbsp
garlic powder with parsley
1/2 tsp
cracked black pepper


1 pkg
vermicelli, cooked
2 c
spinach, fresh
1 c
tomatoes, grape
2 clove
garlic thinly sliced
1/4 c
green onion, small diced
1 Tbsp
basil, fresh
1/2 c
half and half
1/4 c
parmesan cheese, shaved
1 bottle
white wine


Rinse and pat dry salmon filets
Rub salmon filets with olive oil and minced herbs
Season with salt, pepper & garlic powder
Heat a sauté pan or small skillet on medium heat
Add remaining olive oil
Pan sear salmon skin side down for 5 min.
Turn salmon over and sear presentation side down for 3 min. Or to desired doneness. Let rest for 2 min. Before serving.

Deglaze pan with white wine. (use about 1 oz.)
2Heat a sauté pan or small skillet
Note: if you deglazed your salmon pan, use it!
Heat with 1 T. Olive oil on medium heat
Sauté garlic and green opinions
Toss in cooked pasta
Add spinach,tomatoes and basil
Stir quickly with a cooks fork or tongs
Slowly add half & half; simmer 2 min.
Note: for richness add 1/2 t. Butter & 1 oz of white wine to finish
Salt & pepper to taste
Remove from heat & top with fresh shaved Parmesan cheese

About this Recipe

Course/Dish: Pasta Sides, Seafood
Main Ingredient: Seafood
Regional Style: Italian
Collection: Perfect Pastas