Baked lemon salmon tucked into fettuccine noodles with garlic-sauteed baby spinach and a light, creamy sauce with hints of lemon and Parmesan.
Although there’s heavy cream in the sauce it’s only a small amount and isn’t at all heavy like an Alfredo. I use some of the starchy pasta water to thin it out and form a sauce that lightly clings to the pasta.
Everything comes together at the end easily in one pan – the same pan you cook the spinach in. Cooked fettuccine is added along with the ingredients to make the sauce – heavy cream, some of the water the pasta was cooked in, lemon zest and Parmesan cheese.
The salmon is dressed in fresh lemon, baked and flaked into bite-size pieces with a fork then gently mixed into the pasta to finish.
The first time I made it I set a piece of salmon on top of the fettuccine rather than mixing it in. I ended up mixing it in after a few bites and liked it a whole lot better that way.
I made this three times in 3 days! Three times a charm.
Once for myself, again for my parents, because it was sooooo good I had to share and a third time for me because I had a craving and absolutely had to have it again.
Winner, winner, salmon dinner.
- 1 pound salmon
- sea or kosher salt and fresh black pepper
- 1 lemon, zested and sliced
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 4 cloves minced garlic
- 3 - 4 cups fresh baby spinach
- ⅓ cup heavy cream
- ¼ cup grated Parmesan cheese, plus more for serving
- Preheat the oven to 400 degrees F. Butter a medium baking sheet or line with parchment paper.
- Place the salmon in it and season well with salt and pepper. Squeeze some of the lemon slices over the salmon then cover the salmon with them. Bake until cooked through 15 - 20 minutes depending on its thickness.
- Cook the fettuccine to al dente according to package directions in plenty of salted water. Reserve ½ cup of the water before draining.
- In a large frying pan heat the oil over medium-low heat and add the garlic with a couple dashes of salt. Cook about 2 minutes then add all the spinach.
- Cook until the spinach wilts stirring to coat with the garlic.
- Add the fettuccine, heavy cream and reserved pasta water. Cook over low heat stirring gently with a wooden spoon until the sauce starts to thicken and coat the pasta.
- Stir in the Parmesan cheese, lemon zest, a generous sprinkling of salt and a few dashes of black pepper. Remove from heat.
- Flake the salmon into bite-size pieces with a fork and stir gently into the pasta.
- Serve with more Parmesan cheese and an extra squeeze of lemon if you like.