Salmon Pasta with Spinach and Lemon
If you're searching for a delicious, pescatarian-friendly dish to impress your dinner guests or simply treat yourself, this creamy salmon pasta with spinach and lemon is the answer
3Prep min
3Cook min
25Total min
Serves 1Serves
If you're searching for a delicious, pescatarian-friendly dish to impress your dinner guests or simply treat yourself, this creamy salmon pasta with spinach and lemon is the answer. It's a perfect harmony of flavors that brings together the richness of salmon, the freshness of spinach, and a zesty lemon twist – all coated in a velvety sauce. This dish not only delights the palate but also nourishes the body with wholesome ingredients. Imagine twirling your fork around tender pasta, coated in a luscious creamy sauce, with bites of flaky salmon and vibrant green spinach. It's a comforting yet elegant meal that can be whipped up in no time, making it perfect for both special occasions and weeknight dinners. Whether you're a seasoned home cook or just starting out in the kitchen, this recipe i
Ingredients
- 8 oz fettuccine or your choice of pasta
- 2 fillets of salmon (about 6 oz each)
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon (juice and zest)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook the Salmon: In a large skillet, heat olive oil over medium heat. Season the salmon fillets with salt and pepper. Cook the salmon skin-side down for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through. Remove from the skillet and flake into large pieces.
- Make the Sauce: In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the lemon juice and zest, and season with salt and pepper.
- Combine: Add the cooked pasta and spinach to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Finish: Gently fold in the flaked salmon and heat through. Serve immediately, garnished with fresh parsley and grated Parmesan cheese if desired.
