Ingredients
Scale
- 8 oz (225 g) pasta (penne or fettuccine)
- 2 salmon fillets (about 1 lb / 450 g)
- 3 cups fresh spinach
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh lemon juice (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Season salmon fillets with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook salmon until flaky and cooked through, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté garlic until fragrant, about 30 seconds.
- Pour in heavy cream, bring to a gentle simmer, then stir in grated Parmesan cheese until melted and sauce thickens.
- Add cooked pasta and spinach to the sauce, tossing to combine. Cook until spinach wilts.
- Flake the cooked salmon into the pasta, gently mixing. Squeeze fresh lemon juice if desired. Serve hot garnished with additional Parmesan and herbs.
Notes
- You can substitute the salmon with smoked salmon for a different flavor.
- For a dairy-free version, use coconut cream and nutritional yeast.
- Ensure not to overcook the salmon to keep it tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg