Description
A quick and flavorful dish combining salmon, tortellini, and fresh veggies in a creamy sauce, perfect for weeknight dinners.
Ingredients
- 6 oz salmon fillet
- 1 Tbsp olive oil
- 8 oz tortellini, refrigerated
- 1/3 cup cream cheese
- 1 small tomato, chopped
- 1/2 zucchini, chopped
- 1/2 tsp dill, dried
- 2 Tbsp fresh chopped basil
- 2 garlic cloves, minced
- 3 Tbsp mozzarella
Instructions
- Prepare your vegetables and cut the salmon into bite-sized pieces.
- In a large pan, heat olive oil over medium heat. Add the salmon, dill, and tomato.
- Add a tablespoon of water and a pinch of salt. Cover with a lid and cook for 3-4 minutes.
- Stir in the cream cheese and black pepper. If needed, add another tablespoon of water to help create a creamy sauce.
- Add the tortellini pasta to the pan and cook in the sauce for 3-4 minutes or according to the package instructions.
- Finally, add the garlic, basil, zucchini, and stir in the mozzarella cheese until melted.
- Serve immediately with grated Parmesan cheese on top, if desired.
Notes
Serve hot and pair with a simple side salad or crusty bread. Store leftovers in an airtight container for 2-3 days.