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Salmon and Spinach Pasta Toss
(Serves 4)

2 packages Captain’s Cut® Salmon Lemon Dill Fillets
12 oz. small pasta shells
1/2 cup light sour cream
3 Tbsp. lemon juice
1 tsp. dried dill
1/4 tsp. black pepper
1 Tbsp. olive oil
1 bag fresh baby spinach (about 6 oz.)
Grated Parmesan cheese (optional)

• Remove 3 fillets from packages and cook according to package directions.
  (Leave 4th fillet frozen for later use.)
• After cooking fish, cut into bite-sized pieces and set aside.
• Cook pasta according to package directions until just tender; drain, reserving 2 Tbsp. pasta water.
• In small bowl, combine sour cream, lemon juice, dill, pepper and reserved pasta water. Whisk in olive oil.
• Return pasta to hot pot and add spinach and sour cream mixture.
• Toss over high heat until spinach wilts and pasta is coated.
• Add fish pieces and toss.
• Serve immediately with Parmesan cheese, if desired.