Browned Butter Tortellini with Wild Planet Sockeye Salmon, Mushrooms, and Spinach
This Browned Butter Tortellini with Wild Planet Sockeye Salmon, Mushrooms, and Spinach has its own simple elegance, but a can of Alaska-caught Wild Planet Sockeye Salmon makes it so easy to throw together on a busy weeknight.
Ingredients
- 9 oz refrigerated three cheese tortellini
- 2 tablespoon butter
- 1 teaspoon minced garlic about 2 cloves
- ½ of a medium yellow onion halved and sliced into half moons
- 8 oz baby bella mushrooms sliced
- 6 oz can Wild Planet sockeye salmon
- 2 handfuls fresh spinach
- 1 teaspoon parsley
- Black pepper to taste
- Crushed red pepper to taste
- Juice of ¼ of a medium lemon
- ¼ cup shredded Parmesan
Instructions
- Cook tortellini in salted water according to package directions, then drain.
- Meanwhile: Melt butter in a large skillet over medium heat, stirring occasionally, until it begins to foam and then turn a toasty brown. Add garlic and onion and cook for about a minute, then add mushrooms and continue to cook over medium heat for about six minutes until softened and browned, stirring occasionally.
- Flake the Wild Planet sockeye salmon with a fork, then stir the salmon and cooked tortellini into the mushroom/garlic/onion mixture. Season with parsley, black pepper, and crushed red pepper. Gently stir in spinach, lemon juice, and Parmesan until spinach is wilted and cheese is melted in. Serve immediately.
Notes
Note that sockeye has a stronger flavor than the milder pink salmon, so you can substitute Wild Planet Pink Salmon if you prefer a milder taste.