Creamy Fettuccine Salmon Pasta


  • 8 oz. salmon fillet
  • 5 oz. fresh spinach
  • 1 C. heavy cream
  • ¼ tsp. parsley
  • 3 Tbs. butter
  • ½ lb. linguine noodles (half the box)
  • 1 lemon
  • Salt
  • Pepper


Begin by cooking the pasta. In a large pot with water, add a pinch of water and boil over a high heat. Once boiled, add in noodles and cook until tender, about 5-10 minutes. Drain and place noodles back into pot and place off to the side.

In a separate pan, melt the butter over medium-high heat. Once butter has completely melted and taken on a brown shade, take fish and place it in the pan. Sauté fish for 3 to 4 minutes or until skin has a nice coloring. Cook for another 3 to 4 minutes until middle has lost its redness. Remove fish and place on cutting board.

Remove zest from lemon but running lemon along a cheese grater. Shave only the yellow skin of the lemon. Finely chop a handful of parsley. Wash spinach, place more butter into pan fish was cooked in, and throw in spinach. Condense spinach and add in lemon zest.

Throw in pasta and heavy cream. Remove skin from fish, dice into small chunks, and place into pan with noodles and spinach. Sprinkle on parsley, stir together and serve. Meal can be made for 4 by doubling up the recipe.