Creamy Salmon Pasta
Spaghetti with chunks of salmon, wilted spinach, and a rich, velvety cream sauce. A touch of lemon brightens the dish and keeps it light.
- Time
- 20 min
- Serving
- 700 kcal
- Ingredients
- ≈ $5.02
- Protein
- 39 g
Ingredients
- 1 Spaghettipack 450 g ≈ $1.40 60 g
- 2 Salmon filletpack 400 g ≈ $10.50 120 g
- 3 Cream 20%pack 500 ml ≈ $3.00 60 ml
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Fresh spinachpack 150 g ≈ $2.50 50 g
- 6 Parmesanpack 200 g ≈ $6.00 12 g
- 7 Lemon≈ $4.70 per kg 20 g
- 8 Olive oil 5 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cook spaghetti1 in salted water for 8–10 minutes until al dente, reserving ½ cup pasta water.
Cut salmon2 into 2 cm cubes, mince the garlic4, and zest a little lemon7.
Sear salmon2 in olive oil for 2–3 minutes until just opaque outside but still tender inside.
Add garlic4 and spinach, cooking 1 minute until the greens wilt.
Pour in cream3, add lemon7 zest, Parmesan6, and 2–3 tbsp pasta water, simmering 2 minutes until slightly thickened.
Toss sauce with spaghetti1, season with salt and pepper, and serve when evenly coated.
Tips
- Why it works
- Fry the salmon for 2–3 minutes so it stays pink inside instead of overcooking and drying out. If it turns completely white, it's overcooked.
- Substitutions
- Use 50 g of frozen spinach instead of fresh, without thawing. Replace the 20% cream with 60 g of 20% sour cream, and the sauce will be thicker.
- Common mistakes
- The pasta gets too soft if it cooks longer than 10 minutes: it falls apart and the sauce runs off. Taste it: the center should still resist slightly.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat over medium heat for 3 minutes, adding 1 spoon of water so the sauce doesn't burn.
- Serve with
- Serve with a green salad of cucumber and dill dressed with olive oil to balance the richness of the sauce.
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