A luxurious and creamy salmon dish served with fettuccine, perfect for a weeknight dinner in just 30 minutes.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 2
Category:Dinner
Method:Skillet
Cuisine:Italian
Diet:Low Calorie
Ingredients
Scale
2 (6-ounce) salmon fillets
1 tablespoon olive oil
Salt and pepper, to taste
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes (optional)
8 ounces fettuccine pasta
Fresh lemon wedges, for serving
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes, or until the salmon is cooked through. Remove from the skillet and set aside.
In the same skillet, add the fresh spinach and sauté for 1-2 minutes until wilted.
Pour in the heavy cream, stirring to combine. Add the Parmesan cheese, garlic powder, onion powder, and red pepper flakes (if using). Cook for 2-3 minutes until the sauce thickens slightly.
Flake the cooked salmon into bite-sized pieces and gently fold it into the creamy sauce. Add the cooked fettuccine and toss to coat evenly.
Serve immediately with fresh lemon wedges on the side.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add cherry tomatoes or mushrooms for extra flavor and nutrition. Sauté them with the spinach for a delicious twist.