Real Recipes From Real Home Cooks ®

herb crusted salmon with pasta florentine

(4 ratings)
Blue Ribbon Recipe by
Sheri Raleigh-Yearby
Waco, TX

A great date night recipe!

Blue Ribbon Recipe

Wow, this is a fantastic restaurant-quality salmon dinner you can make at home. It is a little time-consuming but once everything is prepped it comes together quickly. We really liked the herb combination on the salmon. The garlic is the complement to all the flavors. The pasta the salmon is served with is simple, no-frills but so good. Spinach and tomatoes cook to perfection in the hot pasta. There is a very slight creaminess to the pasta. Shaved Parmesan on top adds a touch of savoriness and flavor. The perfect meal for a special occasion, like Valentine's Day or New Year's Eve.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 2 -4
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For herb crusted salmon with pasta florentine

  • 1 lb
    salmon, skinless fillet
  • 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 1/2 c
    white wine, for deglazing
  • 1 pkg
    vermicelli, cooked
  • 2 c
    fresh spinach
  • 1 c
    grape tomatoes
  • 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
  • 1/2 Tbsp
    butter, optional

How To Make herb crusted salmon with pasta florentine

  • Seasoning salmon.
    Preparation: Rinse and pat dry salmon fillets. Rub salmon fillets with olive oil and minced herbs. Season with salt, pepper, and garlic powder.
  • Pan searing the salmon.
    Heat a saute pan or small skillet on medium heat. Add remaining olive oil. Pan sear salmon skin side down for 5 min.
  • Turning the salmon in the skillet.
    Turn salmon over and sear presentation side down for 3 min or to the desired doneness. Let rest for 2 min. Before serving.
  • Deglazing the pan with white wine.
    Deglaze pan with white wine.
  • Heating green onions and garlic in a skillet.
    Heat a saute pan or small skillet. Heat with 1 Tbsp olive oil on medium heat. Saute garlic and green onions.
  • Deglazed wine added to the skillet.
    Add wine from deglazed pan.
  • Pasta, spinach, tomatoes, and basil added to the skillet.
    Toss in cooked pasta. Add spinach, tomatoes, and basil.
  • Half and half added to the pasta.
    Stir quickly with a fork or tongs. Slowly add half & half; simmer 2 min. For richness, add 1/2 Tbsp butter (optional).
  • Pasta on a plate with shredded Parmesan on top.
    Salt and pepper, to taste. Remove from heat and top with fresh shaved Parmesan cheese.