Ingredients
Scale
- 8 ounces fettuccine or linguine
- 1 pound fresh salmon fillet
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Juice and zest of one lemon
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the pasta in a large pot of salted water according to package instructions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining.
- Season the salmon with salt, pepper, and lemon juice. In a skillet over medium heat, heat olive oil and cook the salmon for 4-5 minutes on each side until fully cooked. Remove from heat and flake into bite-sized pieces.
- In the same skillet, sauté minced garlic until fragrant. Add chopped spinach and cook until wilted. Pour in heavy cream and stir in Parmesan cheese until melted.
- Add lemon zest, juice, red pepper flakes (if using), and season to taste with salt and pepper. Toss in drained pasta until well-coated, then gently fold in flaked salmon.
- Serve warm garnished with freshly chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 605
- Sugar: 3g
- Sodium: 530mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg