Ingredients
Scale
- 8 oz (225 g) pasta (penne or fettuccine)
- 2 salmon fillets (about 1 pound), skin removed
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnishing
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the salmon with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook salmon until cooked through, about 4-5 minutes per side. Flake into pieces and set aside.
- In the same skillet, add the remaining olive oil and sauté garlic until fragrant, about 1 minute.
- Pour in heavy cream, bring to a simmer, then add Parmesan cheese. Stir until smooth and creamy.
- Add chopped spinach and cook until wilted, about 2 minutes.
- Combine cooked pasta, flaked salmon, and sauce in the skillet. Toss to combine and heat through.
- Garnish with fresh parsley and serve immediately.
Notes
- You can substitute cooked chicken for salmon if preferred.
- Ensure not to overcook the salmon to keep it tender and moist.
- Use freshly grated Parmesan for the best flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-protein
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg