Ingredients
Scale
- 8 ounces fettuccine or your favorite pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 12 ounces salmon fillet, skin removed and cut into bite-sized pieces
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream (substitute: half-and-half or coconut cream for a lighter or dairy-free option)
- 1/2 cup grated Parmesan cheese (substitute: Pecorino Romano or nutritional yeast for a vegan twist)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes for a little heat
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 9-11 minutes. Drain, reserving 1/2 cup of the pasta water, and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent and fragrant.
- Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning. The aroma here always takes me back to my grandmother’s kitchen, where garlic was the secret to every sauce.
- Gently add the salmon pieces to the skillet. Cook for 4-5 minutes, turning carefully until the salmon is just cooked through and flakes easily. Be gentle so the salmon doesn’t break apart too much.
- Stir in the fresh spinach and cook until wilted, about 2 minutes. This step reminds me of how I first learned to love greens—hidden in dishes like this, they become a family favorite.
- Pour in the heavy cream, lemon zest, and lemon juice. Bring the sauce to a gentle simmer and let it thicken for about 3 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt, pepper, and optional red pepper flakes to taste.
- Add the drained pasta to the skillet and toss gently to coat the noodles evenly with the sauce.
- Serve immediately, garnished with fresh parsley. I like to pair this with a big glass of water and a deep breath—because in the chaos of family life, these are the moments that count.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International