Description
A rich and flavorful pasta dish combining tender salmon, fresh spinach, and a creamy sauce for a comforting yet elegant meal.
Ingredients
- 8 oz fettuccine or linguine
- 1 tbsp olive oil
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes (optional)
- Chopped parsley, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Season salmon fillets with salt and pepper. Sear salmon for 3–4 minutes per side until cooked through. Remove to a plate and flake into large chunks.
- In the same skillet, add garlic and onion. Sauté for 2–3 minutes until fragrant and translucent.
- Reduce heat to low and stir in cream cheese until melted and smooth.
- Add heavy cream and Parmesan cheese, whisking until the sauce is creamy and evenly combined.
- Stir in fresh spinach, lemon zest, lemon juice, and red pepper flakes. Cook until spinach wilts, about 1–2 minutes.
- Add the cooked pasta and flaked salmon to the sauce. Toss gently to coat, adding reserved pasta water as needed to reach desired consistency.
- Season with additional salt, pepper, or lemon juice to taste.
- Garnish with chopped parsley and serve immediately.
Notes
- You can substitute smoked salmon or canned salmon if fresh isn’t available, but adjust salt accordingly.
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- Feel free to add mushrooms or sun-dried tomatoes for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.