Description
A delicious and creamy pasta dish featuring angel hair pasta, salmon, and arugula, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces angel hair pasta
- 1 tablespoon olive oil
- 2 salmon fillets (about 6 ounces each)
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Juice and zest of 1 lemon
- 4 cups fresh arugula
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the angel hair pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the 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 large pieces.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon juice, and lemon zest. Mix until the cheese is melted and the sauce is smooth.
- Add the cooked angel hair pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Gently fold in the flaked salmon and arugula, cooking for an additional 1-2 minutes until the arugula is wilted.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add cherry tomatoes or spinach for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg