Lemon Salmon Pasta Bake for 4 Servings

Instructions:

1. Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package instructions.
2. Drain the pasta and immediately toss it in a 9x13 inch baking dish with the baby spinach and cherry tomatoes.
3. Stir in the minced garlic.
4. In a mixing bowl, whisk together the heavy cream, lemon juice, lemon zest, and grated Parmesan.
5. Stir in the melted butter, salt, and pepper until the mixture is smooth.
6. Pour the sauce evenly over the pasta mixture, tossing gently to ensure every noodle is coated.
7. Gently fold the raw salmon cubes into the pasta, pressing them slightly into the sauce so they are partially submerged.
8. In a small bowl, combine panko breadcrumbs, melted butter, and parsley. Sprinkle this evenly over the top.
9. Bake at 400°F (200°C) for 25 minutes until the salmon is opaque and the breadcrumbs are golden-brown.