Description
A quick and delicious recipe for creamy salmon and spinach pasta, perfect for a weeknight dinner.
Ingredients
Scale
- 8 ounces of fettuccine pasta
- 1 tablespoon olive oil
- 1 pound salmon fillets, skin removed
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Season the salmon fillets with garlic powder, salt, and pepper. Add the salmon to the skillet and cook for about 4-5 minutes per side, or until cooked through. Remove from the skillet and flake into large pieces.
- In the same skillet, add the chopped spinach and cook for 2-3 minutes until wilted.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, lemon juice, and red pepper flakes (if using). Mix until the cheese is melted and the sauce is creamy.
- Add the cooked fettuccine and flaked salmon to the skillet. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
- Serve immediately, garnished with chopped parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add cherry tomatoes or asparagus for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg