Ingredients
Scale
- 8 ounces of pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound fresh salmon fillet, skin removed
- 4 cups fresh spinach, washed and roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.
- Drain pasta and toss with a little olive oil to prevent sticking.
- Season salmon with salt, pepper, and a sprinkle of lemon juice.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook salmon 4-5 minutes per side until cooked through. Remove, cool, and flake into bite-sized pieces.
- In the same skillet, sauté garlic for 30 seconds until fragrant.
- Add spinach and cook 2-3 minutes until wilted.
- Reduce heat to low, add heavy cream, and stir to combine. Gradually add Parmesan until melted and sauce thickens.
- Add lemon zest, lemon juice, and red pepper flakes if using. Simmer 2-3 minutes. Adjust seasoning with salt and pepper.
- Add drained pasta to the skillet and toss to coat with sauce. Gently fold in flaked salmon.
- Add reserved pasta water as needed to reach desired consistency.
- Serve in bowls, garnish with fresh parsley, and enjoy immediately. Store leftovers in the fridge up to 2 days.
Notes
- Pasta Choices: Use any pasta shape you prefer. Whole wheat or gluten-free pasta is fine.
- Vegetable Additions: Add cherry tomatoes or asparagus for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American