Ingredients
Scale
- 12 oz pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 4 salmon fillets, skinless and boneless
- 3 cups fresh spinach
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season salmon fillets with salt and pepper, then sear for 3-4 minutes on each side until cooked through. Remove from skillet and flake with a fork.
- In the same skillet, add garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a simmer.
- Add Parmesan cheese, stirring until melted and sauce thickens slightly. Toss in fresh spinach and cook until wilted.
- Return salmon to the skillet, gently mixing everything together. Add cooked pasta and toss to coat evenly.
- Garnish with fresh dill and serve hot.
Notes
- Ensure the salmon is cooked thoroughly but remains tender. Adjust cooking time based on thickness.
- You can substitute heavy cream with half-and-half for a lighter version.
- For added flavor, sprinkle with lemon zest before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten-Free optional (use GF pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal Kcal
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg