Creamy Salmon Spinach Pasta
Ingredients
- 300 g fettuccine or tagliatelle
- 250–300 g salmon fillet, cut into bite-sized cubes
- 150 g baby spinach
- 150 g mushrooms, sliced
- 1 large onion, finely diced
- 1 handful cherry tomatoes, halved
- 2 garlic cloves, minced
- 300 ml heavy cream
- 1½ ladles pasta cooking water
- 3–4 tbsp olive oil
Seasonings
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp sweet paprika
- ½ tsp chili flakes (optional)
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1½ ladles of the pasta water before draining.
- Heat the olive oil in a large skillet. Sear the salmon cubes for 2–3 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté the onion and garlic until softened.
- Add the mushrooms and cook until lightly browned.
- Stir in the cherry tomatoes and spinach. Cook until the spinach wilts.
- Pour in the heavy cream and reserved pasta water. Add the basil, thyme, garlic powder, paprika, chili flakes, salt, and pepper. Simmer until the sauce thickens slightly.
- Add the cooked pasta and toss until well coated.
- Gently fold in the salmon or place it on top before serving.
- Serve immediately with freshly grated Parmesan, if desired.
