Description
A quick and delicious salmon and tortellini dish perfect for busy nights.
Ingredients
Scale
- 6 oz / 180g salmon fillet
- 1 Tbsp olive oil
- 8 oz / 220g refrigerated tortellini
- 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 by chopping the tomato and zucchini, and cut the salmon into bite-sized pieces.
- In a large pan, heat 1 Tbsp of olive oil. Add the salmon, dill, and tomato to the pan.
- Add a tablespoon of water and a pinch of salt. Cover the pan with a lid and cook for 3-4 minutes to let the salmon cook through.
- Stir in the cream cheese and black pepper. If the mixture is too thick, add another tablespoon of water to create a creamy sauce.
- Add the refrigerated tortellini to the pan. Cook it in the sauce for 3-4 minutes, or according to the package instructions.
- Finally, stir in the garlic, basil, zucchini, and mozzarella cheese. Mix well until everything is combined.
- Serve immediately, adding Parmesan cheese on top if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat with a splash of water if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
Keywords: salmon, tortellini, quick dinner, easy recipe, healthy meal