Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 4 salmon fillets (about 1.5 pounds)
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream or full-fat coconut milk for dairy-free option
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon
- Optional: crushed red pepper flakes for a spicy kick
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the salmon for about 4 minutes per side, or until cooked through and golden. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and lemon juice. Add crushed red pepper flakes if desired. Cook until the sauce thickens slightly, about 3-5 minutes.
- Stir in the chopped spinach and cook until wilted. Flake the cooked salmon into bite-sized pieces and gently fold into the sauce. Add the cooked pasta, tossing everything together until evenly coated and heated through.
Notes
- Use fresh salmon for optimal flavor and texture.
- Adjust lemon juice amount for desired brightness.
- Enhance flavor with herbs like dill or parsley.
- Cook pasta al dente to prevent mushiness after mixing with the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Dairy, Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg