Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, simple, and full of flavor. Growing up, my mum always emphasized quality over quantity, a lesson that stuck with me. For the salmon, I recommend wild-caught if possible; it makes a noticeable difference. As for the pasta, I often use whole wheat or legume-based varieties to boost protein and fiber without losing that satisfying chew.
- 8 ounces pasta (penne, fettuccine, or your favorite shape)
- 12 ounces fresh salmon fillet, skin removed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream or half-and-half for a lighter option
- 1/2 cup low-sodium chicken or vegetable broth
- Zest and juice of 1 lemon
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh spinach (optional, but adds color and nutrients)
- Salt and freshly ground black pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the salmon fillet and cook for about 3-4 minutes per side, or until just cooked through and opaque in the center. Transfer salmon to a plate and flake gently with a fork.
- In the same skillet, reduce heat to medium-low. Add the minced garlic and shallot, stirring frequently until fragrant and softened, about 2 minutes. Be careful not to burn the garlic.
- Pour in the broth and lemon juice, scraping the bottom of the pan to lift any flavorful bits. Let it simmer gently for 2 minutes.
- Stir in the cream and lemon zest, allowing the sauce to thicken slightly—about 3-4 minutes. Season with salt and freshly ground black pepper to taste.
- Add the Parmesan cheese and stir until melted and combined, creating a silky, creamy sauce.
- Toss the cooked pasta into the sauce, adding reserved pasta water a splash at a time to loosen if needed.
- Fold in the flaked salmon and fresh spinach, letting the greens wilt in the warmth of the sauce.
- Remove from heat and garnish with chopped dill or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
