Spinach and artichoke stuffed salmon with gluten-free sun-dried tomato pasta (say that five times fast!). This dish is one you’re going to want to have pinned for your next date night in or dinner party. While it sounds advanced, this dish comes together quickly and feeds a crowd! The stuffed salmon and sun-dried tomato pasta are the perfect combinations for a cozy dinner. Be warned though, not only is it addicting, but it’s also very filling!

Check out the recipe below.

Ingredients

For the Pasta

2 boxes gluten-free pasta (I like the Banza pasta best)
1 jar of sun-dried tomatoes in olive oil
½ cup ricotta cheese
¼ cup capers, drained
½ cup vegetable broth
½ cup heavy whipping cream

For the Salmon

3 filets of fresh salmon
1 tablespoon of the olive oil from the sun-dried tomatoes
½ cup ricotta cheese
¾ spinach, cooked
½ cup artichoke hearts, diced
Salt and pepper to taste

Instructions

For the Pasta

Fill a large pot ¾ of the way with water
Add sea salt, cover and bring to a boil
Once boiling, remove the lid and add your two boxes of pasta
Turn heat to medium and occasionally stir for 8-10 minutes
Save ½ cup pasta water
Once al dente, drain the pasta and add to pot
To make the sauce for the pasta, add your pasta water, vegetable broth, and heavy whipping cream to a large pan
Turn the heat to medium and stir
After five minutes, add the cheese, sun-dried tomatoes and capers
Let the sauce simmer for 10 minutes, then pour over pasta and stir to combine

For the Salmon

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil
Place your salmon fillets on a cutting board and make one extended horizontal cut halfway through each fillet
To make the spinach and artichoke stuffing, add your spinach to a pan and cook for 5 minutes until wilted
Add your cooked spinach to a bowl, then add the ricotta cheese and diced artichoke hearts
Mix until thoroughly combined and add scooping or two of the stuffing to the cut of each fillet
Place the fillets on the baking sheet and drizzle the sun-dried tomato olive oil over each fillet
Bake for 12 minutes

Time to Serve Up!

This might be one of my favorite dishes that I’ve ever made. This creamy dish is perfect for those cold nights where you just want something warm and filling. It lasts up to four days in the fridge if you store it in an air tight container, but I doubt it’ll last that long without someone eating it!

If you like this recipe, leave a comment and let me know!