Ingredients
Scale
- 8 oz spaghetti
- 1 lb skinless salmon fillets, diced
- 1 cup heavy cream
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- Zest of 1 lemon
- 2 tbsp fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water for 8-10 minutes until al dente. Reserve some pasta water before draining.
- In a skillet over medium heat, melt butter. Add minced garlic and sauté for 30 seconds. Add diced salmon and cook until opaque (5-7 minutes).
- Lower heat and stir in heavy cream; simmer for about 3 minutes until thickened. Season with salt and pepper.
- Mix in fresh spinach and Parmesan cheese until the spinach wilts and cheese melts.
- Toss cooked spaghetti with the creamy sauce, adding reserved pasta water if needed for consistency.
- Remove from heat; stir in lemon zest and fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 340g)
- Calories: 610
- Sugar: 2g
- Sodium: 745mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
Keywords: Swap salmon for shrimp or chicken for variations. For added freshness, experiment with different herbs like basil or oregano.