Salmon Spinach Pasta Delight

$For the perfect Salmon Spinach Pasta, gather these fresh ingredients: - 200g fettuccine pasta - 2 skinless salmon fillets - 2 cups fresh spinach - 1 clove garlic, minced - 1 tablespoon olive oil - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Zest of 1 lemon - Salt and pepper to taste - Fresh dill for garnish Let’s talk about measurements and substitutions. You can use any pasta you like. If you prefer whole wheat, go ahead! For the salmon, fresh is best, but frozen works too. Just make sure it's thawed. If you're low on heavy cream, use half-and-half for a lighter sauce. You can swap in nutritional yeast for the Parmesan if you want a vegan option. Freshness matters in this dish. Always choose bright green spinach. Look for firm salmon fillets with no fishy smell. For the garlic, use fresh cloves for the best flavor. When possible, buy ingredients from local markets. This choice supports farmers and gives you the freshest items. Store leftovers in an airtight container in the fridge for up to three days. Enjoy your cooking adventure! {{ingredient_image_1}} Bring a large pot of salted water to a boil. Add the fettuccine and cook it according to the package instructions. You want it al dente, or firm to the bite. This usually takes about 8-10 minutes. Drain the pasta and set it aside, but save a cup of pasta water. This water helps later to adjust the sauce. While your pasta cooks, get your salmon ready. Season the skinless salmon fillets with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the salmon fillets to the skillet and cook them for about 4-5 minutes on each side. You want them to be fully cooked but not dry. Once done, remove them from the skillet and use a fork to flake the salmon into bite-sized chunks. In the same skillet, add the minced garlic. Sauté it for about 30 seconds until it becomes fragrant. Then, add the fresh spinach. Cook it for about 2 minutes until it wilts down. This adds a nice flavor and color to your dish. Now, lower the heat and pour in the heavy cream. Stir it in to combine it with the garlic and spinach. Next, add the grated Parmesan cheese and lemon zest. Mix it well until the cheese melts and the sauce is creamy. If it seems too thick, add a bit of the reserved pasta water until you reach the right consistency. Gently toss the cooked fettuccine and flaked salmon into the creamy sauce. Stir everything together until the pasta and salmon are well-coated. Heat everything through. Taste and adjust the seasoning with more salt and pepper if needed. Plate the pasta in serving bowls. For an aromatic touch, garnish with freshly chopped dill. This adds a lovely color and flavor to your meal. Enjoy your Salmon Spinach Pasta straight away for the best taste! To cook salmon just right, use skinless fillets. Season them with salt and pepper. Heat olive oil in your skillet over medium heat. Cook the salmon for about 4-5 minutes on each side. You want it to flake easily. If it’s tough, you cooked it too long. Keep an eye on it to get that perfect texture. Start with a large pot of boiling salted water. Add the fettuccine and cook until al dente. This means it should have a little bite to it. Drain the pasta but save a cup of the water. This water can help thin your sauce later if it’s too thick. Mixing the pasta while it's hot helps it soak up flavors. For extra flavor, try adding fresh herbs like basil or parsley. You can also toss in some cherry tomatoes for a pop of color and taste. A squeeze of lemon juice brightens the dish. For a bit of heat, add red pepper flakes. These small changes can elevate your meal to a new level. Pro Tips Use Fresh Ingredients: Fresh salmon and spinach will elevate the dish's flavor and nutritional value, making your pasta truly delightful. Perfect Pasta Cooking: Make sure to cook the fettuccine until al dente for the best texture; it will continue to cook slightly when mixed with the sauce. Customize the Sauce: Feel free to add herbs like basil or a pinch of red pepper flakes for an extra kick of flavor in the creamy sauce. Garnish for Presentation: A sprinkle of freshly chopped dill not only adds a pop of color but also enhances the dish's aroma. {{image_2}} If you want to switch things up, try using chicken or shrimp instead of salmon. For chicken, use boneless, skinless thighs or breasts. Season them with salt and pepper. Cook in the skillet until golden brown. Shrimp cooks quickly, so add them last. Just sauté until they turn pink and opaque. While I love fettuccine, you can use other pasta shapes too. Penne or fusilli work well with the creamy sauce. They hold the sauce nicely. You can even try whole wheat or gluten-free pasta for a healthier option. Just follow package instructions for cooking times. To make this dish dairy-free, swap the heavy cream with coconut milk or cashew cream. Both will keep the creaminess. For the cheese, use nutritional yeast or a dairy-free cheese substitute. This way, you can enjoy the same great flavors without dairy. To store Salmon Spinach Pasta, let it cool first. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. Make sure to seal it well to avoid drying out. If you add more cream while storing, it will stay creamy longer. Reheat the pasta gently. You can use the microwave or a skillet. If using the microwave, cover the dish and heat in short bursts. Stir between each burst to ensure even heat. If using a skillet, add a splash of water or cream. This helps to bring back the creamy texture. Heat over low heat, stirring often. You can freeze Salmon Spinach Pasta for up to two months. Divide it into portions before freezing. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you are ready to eat, thaw it overnight in the fridge. Then, reheat it as described above. This keeps the flavors fresh and delicious. You can use milk or half-and-half instead of heavy cream. They will give a lighter sauce. For a dairy-free option, try coconut cream or cashew cream. These options keep the dish rich and tasty. Store leftover Salmon Spinach Pasta in the fridge for up to three days. Place it in an airtight container to keep it fresh. Reheat it gently on the stove or in the microwave. Yes, you can prepare parts of this dish ahead. Cook the pasta and salmon earlier in the day. Store them separately in the fridge. Add the spinach and sauce just before serving for the best flavor. A fresh salad or garlic bread goes well with this dish. You can also serve it with roasted vegetables. These sides complement the creamy pasta and add more texture to your meal. Absolutely! Salmon Spinach Pasta is great for meal prep. Cook it in advance and divide it into portions. You can enjoy it throughout the week for lunch or dinner. Just store it in the fridge and reheat as needed. This blog post covers the key steps to make Salmon Spinach Pasta. We went over ingredients, including measurements and freshness tips. The step-by-step guide showed how to cook pasta, prepare salmon, and create the sauce. I shared tips for the best results and variations for different diets. Finally, we discussed storage and answered common questions. With this knowledge, you can cook a delicious and satisfying meal. Enjoy impressing your family and friends with this tasty dish!$

Salmon Spinach Pasta Delight

A creamy and flavorful pasta dish featuring salmon and fresh spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 2

Calories 600 kcal

Ingredients

200 g fettuccine pasta
2 fillets skinless salmon
2 cups fresh spinach
1 clove garlic, minced
1 tablespoon olive oil
1 cup heavy cream
0.5 cup grated Parmesan cheese
1 zest lemon
to taste salt and pepper
for garnish fresh dill

Instructions

In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the salmon and cook for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and flake into chunks.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the fresh spinach and cook until wilted, about 2 minutes.
Lower the heat and pour in the heavy cream, stirring to combine with the garlic and spinach. Add the grated Parmesan cheese and lemon zest, mixing well until the cheese melts. If the sauce is too thick, add a little reserved pasta water to achieve desired consistency.
Gently toss the cooked fettuccine and salmon into the creamy spinach sauce. Stir until everything is well-coated and heated through. Adjust seasoning with salt and pepper to taste.
Plate the pasta in serving bowls and garnish with freshly chopped dill for an aromatic touch.

Notes

Adjust seasoning to taste and use fresh ingredients for the best flavor.

Keyword creamy, dinner, pasta, salmon, spinach