Salmon and Spinach Pasta Marinara

Ingredients

• 2 cans Vital Choice traditional pack wild sockeye salmon (7.5 ounces each)
• 1 package fresh or dry fettuccine (9 ounces)
• 3 cups refrigerated or bottled marinara sauce
• 1/2 teaspoon organic oregano
• 1/2 teaspoon organic basil
• 1 package spinach, chopped and thawed (10 ounces)
• 1 can sliced ripe olives (4.25 ounces)
• 1 can mushrooms, drained (4 ounces)

Instructions

1. Cook fettuccine until al dente according to package. Drain pasta, rinse, and keep warm. 
2. Heat sauce, spinach, herbs, olives, mushrooms, and salmon on stove in a separate saucepan until heated through.
3. To serve, divide fettuccine between 4 dinner plates. Top with sauce and a sprinkle of cheese.