Description
A rich and creamy pasta dish featuring tender salmon, fresh spinach, and a velvety Parmesan sauce perfect for weeknight dinners or special occasions.
Ingredients
12 ounces (340 g) fettuccine or penne pasta
2 salmon fillets (6 ounces / 170 g each)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 small shallot, finely chopped
1 cup (240 ml) heavy cream
½ cup (120 ml) vegetable broth
¾ cup (75 g) freshly grated Parmesan cheese
3 cups (90 g) fresh spinach
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
Instructions
Bring salted water to a boil and cook pasta until al dente. Reserve ½ cup (120 ml) pasta water, then drain.
Season salmon with salt and pepper. Heat olive oil in a skillet and cook salmon 4–5 minutes per side. Remove and flake.
In the same skillet, melt butter and sauté shallot for 2–3 minutes. Add garlic and cook 30 seconds.
Pour in heavy cream and vegetable broth. Simmer 4–5 minutes.
Stir in Parmesan cheese until smooth.
Add spinach and cook until wilted. Stir in lemon zest, lemon juice, and red pepper flakes.
Add pasta and toss to coat. Use reserved pasta water to adjust consistency.
Fold in flaked salmon gently. Garnish with parsley and serve warm.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Add reserved pasta water gradually to avoid thinning the sauce too much.
Reheat gently with added milk or broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes