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Cook the pasta according to package directions, just until done to al-dente. Drain, drizzle with a tiny bit of oil and season with salt and pepper; Toss well then set aside.
Season the salmon with salt and Italian seasoning on both sides.
Heat the oil in a large non-stick skillet over medium heat.
Add salmon and cook for 3-5 minutes, then gently flip and cook for 3-4 minutes more, or until flaky. Set aside on a plate.
To the same preheated skillet add garlic and sun-dried tomatoes. Cook for a minute then stir in the flour. Pour the milk little by little, stirring continuously until a smooth sauce forms.
Add the spinach and stir until wilted. Season with salt and pepper to your taste.
Add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
Garnish with freshly chopped parsley and freshly ground pepper if desired.
Serve immediately and enjoy!