Ingredients
Scale
- 200g (7 oz) of pasta (fettuccine or linguine)
- 200g (7 oz) fresh salmon fillet, skinless and boneless
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Cook salmon fillet until cooked through, about 4-5 minutes per side. Remove and flake into pieces.
- In the same skillet, sauté garlic until fragrant, about 1 minute. Add heavy cream and bring to a simmer.
- Add spinach and cook until wilted, about 2 minutes. Stir in Parmesan cheese, salt, and pepper.
- Return salmon to the skillet and combine with the sauce. Mix in cooked pasta until well coated.
- Serve immediately with lemon wedges and extra Parmesan if desired.
Notes
- Ensure salmon is cooked thoroughly for best flavor and texture.
- You can substitute cream with half-and-half for a lighter version.
- Garnish with fresh herbs like parsley or basil for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten-Free option: Use gluten-free pasta
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg