Serving Size: 4
Ingredients:
12 oz Salmon (in a pinch I use Atlantic but prefer Sockeye)
1/2 lb pasta of your choice
1 3/4 cup Fresh Spinach
1/2 cup chopped Green Bell Pepper
1/2 cup chopped Yellow Onion
1/2 cup chopped Portobello Mushrooms
1 15 oz jar Bertollis Alfredo Sauce
2/3 cup Heavy Whipping Cream
1/2 cup Shaved Parmesan Cheese
2 tsp Webers Garlic Parmesan Seasoning
1/2 tbsp of Webers Garlic Jalapeño Seasoning
1/2 tbsp Chef Gone Mad Smoked Garlic & Herb
1/2 tsp Chef Gone Mad Chicken and Fish seasoning
1/8 cup Olive oil
1/4 tsp Chef Gone Mad Season my Seasoning with Seasoning
1/2 tsp Cracked Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Minced Garlic
Salmon
Rinse and pat dry.
Season with:
1/2 tsp Garlic Powder
1/2 tsp of crack black pepper
1/4 tsp Season my Seasoning with Seasoning
Wrap in foil and refrigerate 30 minutes
Pasta
Cook per packaging
Cooking Instructions
1. Heat 1/8 cup olive over medium high heat
2. Add minced garlic, yellow onion, & green bell pepper
3. Sauté for 5 minutes
4. Push veggies over to the side in the pot, add salmon.
5. Cook on each side for 2 minutes. Then break up into pieces, mixing with the sautéed veggies, for another 2 minutes
6. Reduce heat to simmer
7. Add 1/2 cup mushrooms, 1 jar Bertollis Alfredo Sauce, 1 3/4 cup spinach, 2/3 cup heavy cream, 1/2 cup parmesan cheese, 2 tsp garlic parmesan seasoning, 1/2 tbsp garlic jalapeño seasoning, 1/2 tsp chicken & fish seasoning, & 1/2 tbsp smoked garlic seasoning.
8. Mix thoroughly and simmer for 3 minutes. Stir frequently to prevent sticking.
9. Add pasta and simmer another 5 minutes
Top with parsley (optional) and enjoy!
