Description
Enjoy a deliciously creamy salmon spinach pasta, featuring tender salmon fillets and fresh spinach in a rich Parmesan cream sauce. This quick and easy dish is perfect for weeknight dinners or special occasions!
Ingredients
Scale
- 8 oz (225 g) pasta (fettuccine or penne)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) fresh salmon fillet, skin removed
- 4 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon lemon juice
- 1 teaspoon dried dill (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by bringing a large pot of salted water to a boil.
- Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and set aside without rinsing.
- Season the salmon fillet with salt, pepper, and optional dill.
- In a large skillet, heat olive oil over medium heat. Cook the salmon for 4-5 minutes on each side until cooked through.
- Remove the salmon, let it cool, then flake it into bite-sized pieces.
- In the same skillet, sauté the chopped onion for 3-4 minutes until translucent, then add garlic and cook for 1-2 minutes.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream and simmer for 3-4 minutes until slightly thickened.
- Gradually stir in the grated Parmesan until melted and creamy. Adjust thickness with reserved pasta water if needed.
- Season with salt, pepper, and lemon juice to taste.
- Gently fold in the flaked salmon.
- Add the drained pasta and toss until well coated. Adjust creaminess with more reserved pasta water if necessary.
- Taste and adjust seasoning as needed.
- Serve in bowls or on plates.
- Top with freshly chopped parsley.
- Serve immediately and enjoy your creamy salmon spinach pasta!
Notes
- This dish can be customized with other vegetables like peas or asparagus.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes