Description
This Salmon Spinach Pasta is a delicious and nutritious dish featuring tender salmon fillets and fresh spinach tossed in a creamy Parmesan sauce with a hint of lemon zest. Perfect for a quick and elegant weeknight meal, this recipe combines fresh ingredients with simple cooking techniques to create a flavorful pasta dish that serves four.
Ingredients
Scale
Pasta and Sauce Ingredients
- 8 ounces of pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 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)
Fish and Garnish
- 1 pound fresh salmon fillet, skin removed
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and toss with a little olive oil to prevent sticking.
- Prepare and cook the salmon: Season the salmon fillet with salt, pepper, and a sprinkle of lemon juice. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the salmon for 4-5 minutes on each side until cooked through. Remove the salmon from the skillet, let it cool slightly, then flake it into bite-sized pieces.
- Sauté the aromatics and spinach: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook for 2-3 minutes until wilted.
- Create the creamy sauce: Reduce the heat to low and pour in the heavy cream, stirring to combine. Gradually add grated Parmesan cheese, stirring until it melts and the sauce thickens.
- Add flavorings and simmer: Stir in lemon zest, fresh lemon juice, and red pepper flakes if using. Simmer the sauce for another 2-3 minutes, adjusting seasoning with salt and pepper to taste.
- Combine pasta and salmon: Add the drained pasta to the skillet and toss well to coat with the sauce. Gently fold in the flaked salmon, maintaining some chunks for texture.
- Adjust consistency and serve: If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached. Serve the pasta in bowls or on plates, garnished with fresh chopped parsley. Serve immediately and enjoy!
Notes
- Pasta Choices: Feel free to use any pasta shape you prefer. Whole wheat or gluten-free pasta can also be used for a healthier option.
- Vegetable Additions: Consider adding other vegetables like cherry tomatoes or asparagus for extra flavor and nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
