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.