Description
A delicious and creamy pasta dish featuring salmon and spinach, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 8 ounces cooked salmon, flaked
- 1 cup heavy cream
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach and cherry tomatoes to the skillet. Cook for 2-3 minutes until the spinach is wilted and the tomatoes are softened.
- Stir in the flaked salmon and cook for another 2 minutes to heat through.
- Pour in the heavy cream and lemon juice, stirring to combine. Allow the mixture to simmer for 3-4 minutes until slightly thickened.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Season with salt, pepper, and stir in the grated Parmesan cheese until melted and well combined.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Add a squeeze of fresh lemon juice on top before serving for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg