Description
A creamy and comforting salmon spinach pasta dish that feels fancy without the hassle of dishes. Perfect for cozy dinners.
Ingredients
Main ingredients
- 1 pound Salmon, skin off if you prefer (Fresh is great, but thawed frozen works too.)
- 10-12 ounces Pasta (penne or fettuccine)
- 4 handfuls Fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 3-4 cloves Garlic, minced
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 cup Heavy cream (or half and half) (For a lighter option.)
- 3/4 cup Parmesan cheese, grated (Plus extra for serving.)
- 1 unit Lemon, zest plus a squeeze of juice (Essential for flavor.)
- Salt and pepper, to taste
- Optional: red pepper flakes, a splash of pasta water, a spoon of cream cheese for extra richness
Instructions
Preparation
- Cook the pasta: Salt water and cook the pasta until just al dente. Reserve about 1 cup of pasta water, then drain.
- Season and cook the salmon: Pat salmon dry, season with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook salmon for about 3-4 minutes per side until cooked through and juicy. Move salmon to a plate and cover loosely.
- Make the creamy base: In the same skillet, add the remaining butter and garlic. Stir for about 30 seconds until fragrant. Pour in the cream and bring to a gentle simmer. Stir in parmesan until melted and smooth.
- Add spinach: Stir in spinach until wilted, adding reserved pasta water if the sauce is too thick.
- Combine: Add cooked pasta to the skillet, toss to coat. Flake salmon into chunks and fold it in gently. Finish with lemon zest and a squeeze of lemon juice. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
Notes
For meal prep, store in airtight containers in the fridge for up to 3 days. To reheat, add a splash of water or broth and stir gently to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American, Italian