Salmon Scampi with Spinach

Traditionally, scampi is made with shrimp or prawns, but salmon goes equally well 
with the garlic and butter 
preparation – as do colorful spinach and cherry tomatoes.

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Prep Time
25 min
Cook Time
5 min
30 min


  • 6 oz whole-wheat egg noodles
  • 1 tbsp organic unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 lb salmon fillets, skinned, 
cut into 1-inch pieces
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt
  • 4 cups baby spinach leaves
  • 1 cup halved cherry tomatoes
  • 1/3 cup dry white wine
  • 1/4 cup low-sodium vegetable broth (TRY: Pacific Foods Organic Vegetable Broth 
  • 1 1/2 tsp arrowroot, dissolved 
in 1½ tsp water


  1. Cook noodles according to package directions.
  2. Meanwhile, in a large skillet on medium-high, melt butter with oil. Stir in garlic. Add salmon, pepper and salt and cook, stirring occasionally, for 2 minutes. Add spinach and tomatoes and cook, stirring occasionally, until salmon is cooked through, about 1 minute. Add wine, broth and arrowroot-water mixture and cook, stirring, until mixture comes to a boil and thickens, a few seconds more. Remove from heat, cover and set aside until noodles are done.
  3. Drain noodles and transfer to plates. Top with salmon mixture.

Nutrition Information

  • Serving Size 3/4 c noodles, 1 scant c salmon mixture
  • Calories 386
  • Carbohydrate Content 36 g
  • Cholesterol Content 102 mg
  • Fat Content 13 g
  • Fiber Content 6 g
  • Protein Content 31 g
  • Saturated Fat Content 4 g
  • Sodium Content 246 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2.5 g

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