Ingredients
- Salmon fillet, skinless: 1 pound
- Pasta (penne or fettuccine): 1 pound
- Fresh spinach: 5 ounces
- Heavy cream: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Garlic cloves, minced: 2
- Lemon: 1 (juice and zest)
- Olive oil: 2 tablespoons
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, prepare the salmon. Cut the salmon into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Add the salmon and cook for about 3-5 minutes, or until cooked through and flakes easily with a fork. Remove from skillet and set aside.
- Step 3: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it.
- Step 4: Add the heavy cream, lemon juice, and lemon zest to the skillet. Bring to a simmer and then reduce heat. Stir in the Parmesan cheese until melted and smooth.
- Step 5: Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
- Step 6: Add the cooked pasta and salmon to the skillet. Toss to coat everything evenly with the sauce. Add some of the reserved pasta water if needed to achieve desired consistency. Serve immediately.
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of milk or cream to prevent the pasta from drying out.
- A sprinkle of red pepper flakes adds a delightful kick to the creamy sauce!
- For extra flavor, marinate the salmon in lemon juice, olive oil, and a pinch of salt for 15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American