Creamy Salmon Pasta with Mixed Greens
A delightful dish combining creamy richness with the flavors of succulent salmon and vibrant mixed greens, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 oz Pasta of your choice (such as fettuccine or penne)
- 2 pieces Salmon fillets, skinless and boneless (about 6 oz each)
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Vegetable broth
- 2 cups Mixed greens (such as spinach, arugula, or kale)
- 1/2 cup Parmesan cheese, grated (optional)
- 2 tablespoons Olive oil
- Salt and pepper, to taste
- 1 zest from 1 lemon (optional, for a bright finish)
Instructions
Preparation
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season salmon fillets with salt and pepper, then add them to the skillet. Cook for about 3-4 minutes on each side until golden and cooked through. Remove from the pan and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and vegetable broth, stir to combine, and allow it to simmer for a few minutes until slightly thickened.
- Add the drained pasta and mixed greens to the sauce, tossing to coat. Gradually add reserved pasta water until you achieve your desired consistency.
- Carefully flake the cooked salmon into bite-sized pieces and gently fold it into the pasta.
- Divide the pasta among plates, garnishing with grated Parmesan cheese and a sprinkle of lemon zest if desired.
Notes
For substitutions, canned or smoked salmon can be used instead of fresh salmon. This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of vegetable broth or cream to maintain creaminess.