Description
A delicious creamy salmon pasta that combines rich flavors of cream and salmon, perfect for a weeknight dinner.
Ingredients
Scale
- 250 g (8 oz) Pasta (fettuccine or linguine)
- 350 g (12 oz) Fresh Salmon fillets
- 240 ml (1 cup) Heavy Cream
- 30 ml (2 tbsp) Lemon Juice
- 3 cloves Garlic, minced
- 150 g (5 oz) Fresh Spinach
- 50 g (½ cup) Grated Parmesan Cheese
- 30 ml (2 tbsp) Olive Oil
- Salt and Pepper, to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente, about 8–10 minutes. Drain, reserving 1 cup of pasta water.
- Heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and cook for about 4–5 minutes on each side until golden. Remove and flake into pieces.
- Add minced garlic to the same skillet and sauté for 1 minute. Pour in heavy cream and simmer for 2–3 minutes.
- Stir in fresh spinach until wilted. Mix in lemon juice and half of the grated Parmesan cheese until creamy.
- Combine the cooked pasta and flaked salmon in the skillet, tossing with reserved pasta water until you reach your desired sauce consistency. Season to taste.
- Serve the pasta in bowls garnished with remaining Parmesan cheese and additional lemon zest, if desired.
Notes
For best results, use fresh salmon fillets and cook the pasta al dente.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg