Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 2 salmon fillets, skinless and boneless
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente, then drain and set aside.
- Season salmon with salt and pepper.
- Heat olive oil in a skillet over medium heat, cook salmon about 3-4 minutes per side until flaky, then remove and flake into pieces.
- In the same skillet, sauté garlic until fragrant, about 30 seconds.
- Add heavy cream, bring to a simmer, then stir in Parmesan cheese and spinach. Cook until spinach is wilted and sauce thickens slightly.
- Return salmon to the skillet, toss with the sauce and cooked pasta.
- Serve hot, garnished with parsley and additional Parmesan if desired.
Notes
- Ensure not to overcook the salmon to keep it tender and flaky.
- You can substitute heavy cream with half-and-half for a lighter version.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Method: Sautéing, boiling
- Cuisine: Italian
- Diet: High-protein
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg