Yum! Wild Planet Salmon rocks in this Tortellini Recipe — and more

I am a Wild Planet Brand Ambassador. I received Wild Planet products for review; however, all opinions in this post are my own.

How about a quick — yet richly flavor-packed — dinner recipe today? 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.

About Wild Planet Sockeye and Pink Salmon

Aside from using the sockeye in today’s tortellini recipe, I’ve also tried Wild Planet Sockeye and Pink Salmon in…

• Salmon cream cheese spread
• Quick lunch salads
• As a substitute for lox in this salmon & eggs scramble

… and I’m going to be checking out the Wild Planet savory salmon cakes recipe next! It’s so handy to have their sustainable, wild caught canned salmon on hand for all sorts of easy, protein packed recipes, and theirs is the freshest tasting canned salmon I’ve ever tried.

Both varieties of Wild Planet wild caught salmon are skinless & boneless, sustainably caught in Alaska, and packed in their own natural juices: The only other ingredient on my can of sockeye salmon here is sea salt. Each also packs 470 mg EPA & DHA Omega 3 per 2 oz serving, as well 11-12g of protein.

So, here’s how I used mine in today’s easy tortellini recipe!

Browned Butter Tortellini with Wild Planet Sockeye Salmon, Mushrooms, and Spinach

Ingredients

9 oz refrigerated three cheese tortellini
2 Tbsp butter
1 tsp minced garlic (about 2 cloves)
1/2 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 tsp parsley
Black pepper, to taste
Crushed red pepper, to taste
Juice of 1/4 of a medium lemon
1/4 cup shredded Parmesan

Directions

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.

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.

See — Easy Peasy!

Not bad for something I threw together with just a few easy ingredients I happened to have on hand, right? Wild Planet sockeye salmon was just what I needed here in order to kick a basic weeknight recipe up another notch.

More Wild Planet?

For more Wild Planet, check out my delicious lunch salad featuring Wild Planet Albacore Wild Tuna + an easy garlic-lime dressing recipe! You can also read more about Wild Planet on their website and social media, and do let me know if you give the Wild Planet Sockeye or Pink Salmon a try.

Browned Butter Tortellini with Wild Planet Sockeye Salmon, Mushrooms, and Spinach, printable recipe

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Browned Butter Tortellini with Wild Planet Sockeye Salmon, Mushrooms, and Spinach

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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.

Course dinner

Total Time 20 minutes minutes

Author Rachel Singer

Ingredients

• 9 oz refrigerated three cheese tortellini
• 2 Tbsp butter
• 1 tsp minced garlic about 2 cloves
• 1/2 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 tsp parsley
• Black pepper to taste
• Crushed red pepper to taste
• Juice of 1/4 of a medium lemon
• 1/4 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.