Ingredients
Scale
- 8 ounces fettuccine or linguine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound fresh salmon fillet, skin removed
- 4 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil salted water in a large pot; cook pasta according to package instructions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- Season the salmon with salt, pepper, and lemon juice. In a skillet, heat olive oil over medium heat and cook salmon for 4-5 minutes per side until fully cooked. Remove from skillet and flake into bite-sized pieces.
- In the same skillet, sauté garlic for 30 seconds. Add spinach; cook until wilted (2-3 minutes).
- Lower heat; stir in heavy cream and Parmesan cheese until combined and thickened.
- Mix in lemon zest, lemon juice, red pepper flakes (if using), then season to taste.
- Combine the drained pasta and salmon with the sauce; add reserved pasta water as needed to reach desired consistency.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 670
- Sugar: 3g
- Sodium: 550mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg