Ingredients
Scale
- 8 oz (225 g) of pasta (penne or fettuccine)
- 2 salmon fillets (about 1 pound)
- 2 cups fresh spinach
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh lemon juice (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Season salmon with salt and pepper, then sear for about 4 minutes on each side until cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream, bring to a simmer, then add Parmesan cheese. Stir until smooth.
- Add fresh spinach and cook until wilted. Flake the salmon into chunks and add to the sauce.
- Mix in cooked pasta, toss to combine, and season with salt, pepper, and lemon juice if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes or chopped fresh herbs like parsley or basil.
- Ensure not to overcook the salmon to keep it tender and moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sautéing and simmering
- Cuisine: Italian-American
- Diet: pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg