Ingredients
- Salmon fillets: 1 pound, skinless and boneless
- Pasta: 1 pound, penne or farfalle
- Fresh spinach: 5 ounces
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Lemon: 1, juiced
- Parmesan cheese: 1/2 cup, grated
- Salt and pepper: to taste
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 3: Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Step 4: Add the cooked and drained pasta to the skillet with the spinach. Pour in the lemon juice and stir to combine. If the pasta seems dry, add a little of the reserved pasta water until it reaches desired consistency.
- Step 5: Season the salmon fillets with salt and pepper. You can either pan-fry them separately until cooked through (about 5-7 minutes per side) or gently flake them into the pasta during the last minute of cooking, allowing the residual heat to cook the salmon.
- Step 6: Stir in the grated Parmesan cheese and serve immediately. Garnish with extra Parmesan cheese and a lemon wedge, if desired.
Notes
- Refrigerate leftovers in an airtight container for up to 2 days, ensuring the salmon stays fresh.
- When reheating, add a splash of water or broth to prevent the pasta from drying out and consider gently warming the salmon separately.
- Serve this dish with a crisp green salad and a sprinkle of red pepper flakes for an extra layer of flavor and visual appeal.
- For a richer flavor, sear the salmon separately for a crispy skin and then flake it into the pasta just before serving, preserving its texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American