Salmon Spinach Pasta
Pan-seared salmon flaked through creamy lemon-spinach pasta with garlic, parmesan and pine nuts. Italian elegance in 25 minutes — feels luxurious for very little effort.
25 minEasy~414 kcal / servingItalian
Contains fishContains glutenContains dairyContains nuts
Nutrition
414 kcal
Calories
32 g
Protein
38 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains fishContains glutenContains dairyContains nuts
Ingredients · per serving
- 250 g Salmon fillet (skinless)
- 1 medium Lemon
- 150 g Crème fraîche
- to taste Black pepper
- 3 cloves Garlic
- 40 g Parmesan
- 3 tbsp Fresh dill
- 1 tbsp Olive oil
- 200 g Linguine
- 1 pinch Nutmeg
- 20 g Butter
- 1 tbsp Pine nuts
- to taste Salt
- 100 g Baby spinach
Instructions
- Bring a large pot of well-salted water to a rolling boil. Cook the linguine to packet time.
- Pat the salmon dry. Season with salt and pepper. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Lay salmon skin-side down. Cook 4 min until crispy. Flip, 2 min more. Lift onto a plate.
- Lower heat to medium. Add the butter to the pan, then minced garlic. Stir 30 sec.
- Add the crème fraîche, lemon zest, lemon juice and a splash of pasta water. Whisk to combine.
- Add the spinach in handfuls, stirring as it wilts (60 seconds).
- Off the heat, stir in the grated parmesan and most of the dill. Season with salt, pepper and a pinch of nutmeg.
- Drain the pasta, reserving a mug of water. Tip into the sauce with a splash of pasta water. Toss vigorously.
- Flake the salmon (discarding skin if you prefer) and fold gently through the pasta. Plate, scatter pine nuts, more dill, lemon zest and a final grating of parmesan.
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