Description
A delicious and creamy pasta dish featuring salmon, garlic, and lemon, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces fettuccine or spaghetti
- 1 tablespoon olive oil
- 2 salmon fillets (about 6 ounces each)
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and flake into bite-sized pieces.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it cook for 3-4 minutes until slightly thickened.
- Stir in the lemon zest, lemon juice, and fresh spinach. Cook until the spinach wilts.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Stir in the grated Parmesan cheese and flaked salmon. Mix gently to combine and heat through.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add cherry tomatoes or asparagus for extra vegetables and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg