Ingredients
- 1 lb potato gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 4 salmon fillets, skinless
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- Zest and juice of 1 lemon
- Fresh basil, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
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Cook the potato gnocchi according to the package instructions. Drain and set aside.
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Season salmon fillets with salt and black pepper.
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In a large skillet, heat olive oil over medium-high heat.
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Add salmon fillets to the skillet and cook for 3-4 minutes per side or until cooked through. Once cooked, flake the salmon into bite-sized pieces.
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In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant.
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Add cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften.
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Toss in baby spinach and cook until wilted.
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Add the flaked salmon back to the skillet.
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Stir in cooked gnocchi, lemon zest, and lemon juice. Cook for an additional 2-3 minutes, allowing the flavors to meld.
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Season with additional salt and black pepper if needed.
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Garnish with fresh chopped basil.
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Serve the 15-Minute Salmon Gnocchi with a sprinkle of grated Parmesan cheese.
Enjoy this quick and flavorful dish that’s perfect for busy weeknight dinners!
