Description
This creamy Salmon Spinach Pasta combines tender pan-seared salmon with fresh spinach and a luscious lemon-infused Parmesan cream sauce, making a flavorful and satisfying dinner that’s ready in just 30 minutes.
Ingredients
Scale
Pasta
- 8 oz (225g) spaghetti or fettuccine
Salmon and Vegetables
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 12 oz (340g) salmon fillets
- Salt and black pepper to taste
- 5 oz (140g) fresh spinach
Sauce
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- Zest and juice of 1 lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Drain the pasta, reserving half a cup of the cooking water for later use.
- Sauté garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Cook salmon: Place the salmon fillets skin-side down into the skillet. Season with salt and black pepper. Cook for approximately six minutes on each side, or until the salmon flakes easily with a fork.
- Wilt spinach and add cream: Stir fresh spinach into the skillet with the salmon and cook until wilted. Then pour in the heavy cream and let it simmer gently to combine the flavors.
- Combine pasta and sauce: Add the cooked pasta to the skillet. Stir in lemon zest, lemon juice, and grated Parmesan cheese. Mix well, adding reserved pasta water as needed to achieve a smooth and creamy sauce.
- Serve: Plate the pasta and salmon mixture. Garnish with extra Parmesan cheese and a sprinkle of black pepper before serving.
Notes
- Use fresh salmon fillets for best flavor and texture.
- Reserve pasta water carefully; it helps to loosen the sauce without thinning it too much.
- Adjust seasoning with salt and pepper according to taste after combining all ingredients.
- If heavy cream is unavailable, substitute with half-and-half, but the sauce will be less rich.
- For added freshness, garnish with chopped fresh parsley or basil if desired.
