Creamy seafood pasta dish (Print Version)
# Ingredients:
→ For the Salmon
01 -
2 salmon fillets (about 6 oz each)
02 -
1 tsp olive oil
03 -
½ tsp salt
04 -
½ tsp black pepper
05 -
½ tsp paprika
→ For the Pasta
06 -
8 oz pasta (linguine, fettuccine, or penne)
07 -
1 tbsp salt (for pasta water)
→ For the Sauce
08 -
2 tbsp unsalted butter
09 -
3 cloves garlic (minced)
10 -
1 cup heavy cream (or half-and-half for a lighter option)
11 -
½ cup grated Parmesan cheese
12 -
1 tsp Italian seasoning
13 -
½ tsp red pepper flakes (optional, for heat)
14 -
2 cups fresh spinach (roughly chopped)
15 -
Juice of ½ lemon
16 -
Salt & black pepper to taste
→ For Garnish
17 -
Extra grated Parmesan
18 -
Fresh parsley or basil (chopped)
19 -
Lemon wedges
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.
02 -
Pat the salmon fillets dry with a paper towel and season both sides with salt, black pepper, and paprika. Heat 1 teaspoon of olive oil in a large pan over medium-high heat. Place the salmon fillets skin-side down and sear for 3-4 minutes, then flip and cook for another 3-4 minutes until fully cooked and flaky. Remove the salmon from the pan and set aside.
03 -
In the same pan, reduce the heat to medium and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and stir well. Add grated Parmesan, Italian seasoning, and red pepper flakes (if using). Let it simmer for 2-3 minutes until the sauce thickens slightly.
04 -
Stir in the fresh spinach and cook for 1-2 minutes until wilted. Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, gradually add reserved pasta water until it reaches your desired consistency.
05 -
Flake the cooked salmon into large chunks and gently fold it into the pasta. Squeeze in fresh lemon juice and season with additional salt and pepper to taste.
06 -
Sprinkle extra Parmesan cheese on top, along with fresh parsley or basil. Serve immediately with lemon wedges on the side.
# Notes:
01 -
Wild-caught salmon has a firmer texture and deeper flavor than farmed salmon, but both work well in this recipe
02 -
Baby spinach is the best choice since it's tender and wilts quickly, but regular spinach works just as well if roughly chopped
03 -
For a healthier twist, you can use whole wheat pasta, chickpea pasta, or zucchini noodles
04 -
For a lighter sauce, you can substitute half-and-half, whole milk, Greek yogurt, or coconut milk for the heavy cream