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Ingredients
Scale
- 8 ounces fettuccine or linguine pasta
- 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 salted water to a boil in a large pot.
- Cook pasta according to package instructions until al dente; reserve 1 cup of pasta water and drain.
- Season salmon with salt, pepper, and lemon juice; cook in a skillet with olive oil for 4-5 minutes on each side.
- Flake the cooked salmon into bite-sized pieces.
- Sauté minced garlic in the same skillet, then add chopped spinach until wilted.
- Stir in heavy cream and Parmesan cheese until melted and thickened.
- Add lemon zest and juice; adjust seasoning.
- Combine drained pasta and flaked salmon in the skillet, mix gently, adjusting consistency with reserved pasta water.
Notes
Use fresh, high-quality ingredients for the best flavor.
Avoid overcooking the salmon to maintain moisture.
Consider various proteins or add ins for personalized flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 640
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg