Creamy Mushroom Spinach Salmon Pasta
Rich and Creamy Salmon Pasta with Mushrooms and Spinach
Ingredients:
12 oz pasta (penne or fettuccine works well)
2 tbsp olive oil
1 lb salmon fillet, skinless and cut into chunks
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
2 cups fresh spinach, chopped
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp paprika
1/4 tsp chili flakes (optional)
Salt and black pepper to taste
Fresh parsley for garnish
Directions:
Cook pasta according to package instructions. Reserve 1/2 cup of the pasta water, drain the rest, and set aside.
Heat 1 tbsp of olive oil in a large skillet over medium heat. Season the salmon chunks with salt, pepper, and paprika. Cook the salmon for 2-3 minutes on each side until golden and cooked through. Remove and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion and garlic until fragrant, about 2 minutes.
Add the sliced mushrooms and cook for 3-4 minutes, or until softened. Stir in the chopped spinach and cook until wilted.
Reduce the heat to low and pour in the heavy cream. Add Parmesan cheese, stirring continuously until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
Add the cooked pasta to the skillet, tossing to coat it well in the sauce. If the sauce is too thick, use the reserved pasta water to thin it out.
Gently fold in the cooked salmon, ensuring it stays intact. Heat for an additional minute.
Serve hot, garnished with fresh parsley and a sprinkle of chili flakes if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings