Ingredients
Scale
- 8 ounces pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound fresh salmon fillet, skin removed
- 4 cups fresh spinach, 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
Instructions
- Boil salted water in a large pot and cook pasta until al dente (8–10 minutes). Reserve 1 cup of pasta water before draining.
- Season salmon with salt, pepper, and lemon juice. In a skillet, heat olive oil and cook salmon for 4–5 minutes per side until cooked through. Remove from skillet and flake into bite-sized pieces.
- Sauté minced garlic in the same skillet for about 30 seconds. Add spinach and cook until wilted (2–3 minutes).
- Reduce heat; stir in heavy cream and gradually add Parmesan cheese until melted.
- Add lemon zest, lemon juice, salt, and pepper; simmer for another 2–3 minutes.
- Combine drained pasta with the sauce; fold in flaked salmon gently.
- Adjust sauce consistency with reserved pasta water as needed.
- Serve garnished with freshly chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 680
- Sugar: 4g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg