Description
A comforting and flavorful pasta dish featuring tender salmon and fresh spinach in a creamy sauce. Perfect for weeknights or entertaining.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each), skin removed
- 8 oz pasta (fettuccine, penne, or your favorite)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 2 cups fresh baby spinach
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup reserved pasta water
- Zest of 1/2 lemon (optional, for brightness)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
- Season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook salmon for 4-5 minutes per side until cooked through. Remove from skillet, let cool slightly, and flake into chunks.
- In the same skillet, sauté chopped onion until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and add dried basil. Simmer for 2-3 minutes until slightly thickened.
- Add spinach to the skillet and stir until wilted. Stir in Parmesan cheese until melted. Add reserved pasta water if the sauce is too thick.
- Return pasta and flaked salmon to the skillet. Toss to combine. Season with salt, pepper, and lemon zest if desired.
- Serve warm.
Notes
- This dish is flexible and can be adapted with other greens or vegetables.
- Use skinless salmon for easier preparation.
- Do not overcook the salmon to maintain moisture.
- Fresh spinach is recommended, but frozen spinach (thawed and squeezed dry) can be used.
- For a dairy-free option, use plant-based cream and omit or substitute Parmesan cheese.
- Lemon zest adds brightness and balances the creaminess.
- Leftover cooked salmon can be used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg