Description
A creamy Tuscan-style pasta featuring salmon, sundried tomatoes, and fresh spinach, rich in protein and flavor, ready in just 30 minutes.
Ingredients
Scale
- 2 6 oz Salmon Filets
- 3 tbsps butter
- 1/4 cup pasta water
- 1 cup grated parmesan cheese
- 1 cup heavy cream
- 2 tbsps tomato paste
- 1 lb fettuccine
- 1 diced shallot
- 3–4 cloves minced garlic
- 1/4 cup sundried tomatoes
- 2 cups fresh spinach
- 1 lemon, zested and juiced
- Chopped parsley (for garnish)
- 1 tsp chicken bouillon powder
- Red pepper flakes (to taste)
- 1 tsp dried oregano
- All-purpose seasoning (to taste)
Instructions
- Pat salmon dry, season with all-purpose seasoning and oregano, then sear in 1 tablespoon butter over medium-high heat for 3 minutes per side until golden; cook until just opaque.
- Lower heat, add remaining butter, sauté diced shallot for 1–2 minutes, add garlic, tomato paste, sundried tomatoes, cream, chicken bouillon powder, parmesan, and red pepper flakes; simmer for 3–4 minutes until slightly thickened.
- Cook fettuccine in well-salted boiling water until just shy of al dente; reserve 1/4 cup pasta water before draining.
- Add drained fettuccine to the sauce, toss with spinach until wilted; nestle seared salmon on top, squeeze lemon, sprinkle parsley, and finish with extra parmesan.
Notes
For lower calories, substitute half-and-half for heavy cream and reduce butter. Flake salmon for even distribution if serving family-style.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Boiling, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 5g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 70mg