Ingredients
Scale
- 8 ounces of pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 pound fresh salmon fillet, skin removed and cut into chunks
- 3 cups fresh spinach leaves
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
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 from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly.
- Return salmon to the skillet, then add spinach and cook until wilted, about 2 minutes.
- Combine cooked pasta with the sauce mixture, tossing to coat evenly. Season with salt and pepper.
Notes
- For a lighter option, substitute heavy cream with half-and-half or milk.
- Add a pinch of red pepper flakes for some heat.
- Use fresh herbs for garnishing to enhance flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg