Ingredients
Scale
- 8 ounces pasta (fettuccine or penne)
- 2 tablespoons olive oil
- 1 pound salmon fillet, skin removed and cut into chunks
- 3 cups fresh spinach leaves
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add salmon chunks and cook until golden and cooked through, about 4-5 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and pepper.
- Return salmon to the skillet, add spinach, and cook until wilted.
- Toss cooked pasta into the skillet, mixing well to coat everything in the creamy sauce.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Use fresh salmon for best flavor, but canned salmon can work in a pinch.
- Adjust seasoning to taste with more salt, pepper, or lemon juice for brightness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 130 mg