Salmon Spinach & Mushroom Alfredo

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Salmon Spinach & Mushroom Alfredo

Salmon Spinach & Mushroom Alfredo


12 ounces penne pasta, cooked al dente.

1/2 pound salmon fillets

1 tablespoon butter

8 ounces white mushrooms, sliced

2 cloves garlic, minced

1/2 medium onion, diced

4 ounces fresh baby spinach

1- 14.5 ounce jar alfredo sauce

1/2 cup milk

1/2 teaspoon dried dill weed

salt and pepper, as needed

parmesan cheese, for topping


Preheat oven to 350 degrees. Season the salmon fillets with salt and pepper and place in a glass baking dish. Bake for 20-25 minutes. Remove from oven, flake with a fork.

Meanwhile, melt the butter in a large saucepan. Add mushrooms, garlic, onion, salt, pepper and dill weed. Saute for 5-7 minutes until mushrooms and onions are tender. Add spinach and cook for 2-3 more minutes until spinach is wilted. Add the alfredo sauce and milk.

Reduce heat to low, add salmon and simmer for 5-10 minutes until heated through. Serve over penne pasta and topped with parmesan cheese.

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