Ingredients
Here’s what you’ll need to create this delightful dish. Feel free to make substitutions as needed; after all, cooking should be as flexible as your schedule.
- 8 ounces of whole wheat pasta (penne or fettuccine works great)
- 2 tablespoons olive oil
- 1 pound salmon fillets, skin removed
- 3 cloves garlic, minced
- 1 cup heavy cream (or substitute with coconut cream for a dairy-free option)
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach, roughly chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
Ready to dive in? Let’s get cooking!
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and pepper, then add them to the skillet.
- Cook the salmon for about 4-5 minutes on each side or until fully cooked. Remove from skillet and set aside. Once cooled, flake the salmon into bite-sized pieces.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
- Add the chopped spinach and lemon juice, cooking until the spinach is wilted.
- Return the flaked salmon to the skillet, gently folding it into the creamy sauce.
- Toss the cooked pasta in the skillet until well-coated with the sauce. Adjust seasoning with salt and pepper as needed.
- Garnish with fresh dill or parsley, if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International