Have you ever bought a bunch of ingredients just because they sounded good? I try to stick to a list, but this time I couldn’t help myself. I found fresh spinach spaghetti and it just sounded so wonderful, I had to buy it. I wanted to make a simple but flavorful dish so I was pretty happy to find salmon as well. I already had heavy cream and parsley in my fridge so this was the result!
- 1 package fresh spinach spaghetti
- 1 tablespoon butter
- 1 8 oz fillet of salmon
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, roughly chopped
- freshly grated Parmesan
Place a pot filled with water over high heat. Add the butter to a saute pan over medium high heat. Season the salmon with salt and pepper. Place the salmon skin side up into the pan and cook for 3 minutes.
Flip the salmon and cook for another 5 minutes.
Remove from heat and flake the salmon off of the skin. It’s ok if the salmon isn’t fully cooked through, it will cook more when added back to the sauce.
By now, your water should be boiling. Add the pasta and cook according to package directions. Add the cream to a large saute pan over medium heat. Bring to a low simmer and add the parsley, stirring constantly.
Add the salmon and mix to combine.
When the pasta is finished cooking, drain and add to the cream mixture, mixing to coat.
Top with fresh parsley and freshly grated Parmesan and serve.
This was such a wonderfully comforting dish.
There is just enough cream without overwhelming the flavor of the pasta and salmon. I strongly suggest going for the fresh pasta on this one. It is amazing how much more flavor is in it than the dried pasta.
I love how simple this dish is too. The spinach, cream, parsley, and salmon work so well together!
I also reheated some of this the next day for lunch, and it really held up well. So don’t throw out any leftovers!