Description
A warm, comforting pasta dish that combines tender salmon, fresh spinach, and a rich, creamy sauce. Perfect for cozy weeknight dinners or a special family meal, this recipe brings restaurant-quality flavors to your kitchen in under 40 minutes.
Ingredients
-
12 ounces fettuccine or your favorite pasta
-
2 tablespoons olive oil
-
2 salmon fillets (about 6 ounces each), skin removed
-
Salt and freshly ground black pepper, to taste
-
2 cloves garlic, minced
-
1 small onion, finely chopped
-
2 cups fresh spinach, washed and chopped
-
1 cup heavy cream
-
½ cup grated Parmesan cheese
-
¼ teaspoon crushed red pepper flakes (optional)
-
1 teaspoon lemon zest
-
1 tablespoon fresh lemon juice
-
Fresh parsley, chopped, for garnish
Instructions
-
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
-
Heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper.
-
Cook salmon fillets for 4 minutes per side, or until cooked through and flaky. Remove and cut into bite-sized pieces.
-
In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
-
Add spinach and cook until wilted, about 2 minutes.
-
Pour in heavy cream and simmer gently for 3–4 minutes until slightly thickened.
-
Stir in Parmesan cheese, red pepper flakes, lemon zest, and lemon juice. Adjust seasoning with salt and pepper.
-
Toss cooked pasta into the sauce, adding reserved pasta water as needed for desired consistency.
-
Gently fold in salmon pieces.
-
Serve immediately, garnished with fresh parsley.
Notes
-
Fresh salmon is best, but thawed frozen salmon works too.
-
Use half-and-half instead of heavy cream for a lighter sauce.
-
Baby kale or arugula can replace spinach.
-
Prepare pasta and sauce ahead, add cooked salmon before serving.
-
Optional: add cherry tomatoes or peas for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes