Introduction to Garlic Butter Salmon Pasta
Hey there, friend! If you’re looking for a cozy, comforting meal that’s quick to whip up on a busy weeknight, you’ve landed in the right place! I absolutely adore making this Garlic Butter Salmon Pasta with Spinach. It’s creamy, delicious, and oh-so-satisfying. Plus, the combination of tender salmon, fresh spinach, and buttery fettuccine is just heavenly. Let’s dive in together and get cooking!
Nutritional Benefits of This Dish
Not only is this dish super tasty, but it also offers some great nutritional benefits. Salmon is a powerhouse of omega-3 fatty acids, which are fantastic for heart health. They help reduce inflammation and can even improve brain function. Plus, it’s a great source of high-quality protein, keeping you full and satisfied. And don’t forget about the fresh spinach! It’s loaded with vitamins A, C, and K, along with iron and calcium. So, while you’re enjoying this creamy pasta, you’re also giving your body some love!
Fun Variations to Try
- Pasta Swap: If you’re looking for a healthier alternative, try using whole wheat fettuccine or even zucchini noodles for a low-carb option!
- Veggie Add-ins: Want to sneak in more veggies? You could toss in some cherry tomatoes or asparagus for added flavor and nutrients.
- Spice it Up: If you like a little kick, sprinkle in some red pepper flakes when sautéing the garlic—this will take the dish to a whole new level!
Garlic Butter Salmon Pasta Recipe
Ingredients
- 4 salmon fillets
- 8 ounces fettuccine pasta
- 2 cups fresh spinach
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Instructions
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Toss in the fettuccine and cook it according to the package instructions until it’s al dente. Remember to reserve about 1 cup of that pasta water before draining the rest—it’s liquid gold for your sauce later!
- Prepare the Salmon: While your pasta cooks, grab those salmon fillets. Pat them dry with some paper towels, and then season both sides generously with salt and pepper. This will enhance the flavor of the salmon perfectly!
- Sear the Salmon: In a large skillet over medium heat, melt 2 tablespoons of that sumptuous unsalted butter. When it’s nice and hot, place the salmon fillets skin-side down. Cook them for about 4-5 minutes until you see a golden crispy crust—then flip them over and cook for another 3-4 minutes. Once they’re cooked through, gently remove the salmon and set aside.
- Sauté the Garlic: In the same skillet (don’t you love one-pot meals?), add the remaining 2 tablespoons of butter. Once melted, toss in the minced garlic and let it sauté for about 30 seconds until it’s all fragrant and makes your mouth water!
- Make the Cream Sauce: Now, pour in the heavy cream and give it a good stir. Let it come to a gentle simmer and then add the grated Parmesan cheese. Keep stirring until the cheese melts into a creamy bliss. If it becomes too thick, just add a splash of that reserved pasta water until it reaches your desired creaminess.
- Add Spinach: Toss in the fresh spinach, stirring it into the sauce until it’s wilted—about 2 minutes will do!
- Combine Pasta and Sauce: Now, add the drained fettuccine to the skillet, tossing everything around so that the pasta is generously coated in that creamy goodness.
- Serve with Salmon: Gently place the seared salmon fillets on top of the pasta for a gorgeous presentation.
- Garnish and Serve: Sprinkle with freshly chopped parsley and serve with lemon wedges on the side for that zesty kick. Dig in while it’s hot and enjoy every bite!
Practical and Valuable Tips
- When you’re cooking the salmon, be careful not to overcrowd the pan. If needed, cook in batches for that perfect sear.
- To make the dish lighter, you can substitute half of the heavy cream with chicken broth or a little more reserved pasta water, still keeping things creamy.
- This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days.
Equipment Needed
Here’s a quick list of the tools to help you make this deliciousness:
- A large pot for boiling pasta
- A colander for draining the pasta
- A large skillet (preferably non-stick) for cooking the salmon and making the sauce
- A spatula for flipping the salmon and tossing the pasta
- A measuring cup for the pasta water and cream
- A chopping board and knife for garlic and parsley prep
Frequently Asked Questions
- Can I use frozen salmon? Absolutely! Just be sure to thaw it completely before cooking for the best results.
- What can I use instead of heavy cream? You can substitute it with half-and-half for a lighter sauce, or even a plant-based cream for a dairy-free version!
- How do I know when the salmon is perfectly cooked? Salmon is done when it easily flakes with a fork and has a minimum internal temperature of 145°F (62°C).
- Can I make this dish ahead of time? I recommend cooking it fresh for the best texture, but you can prepare the sauce ahead of time and combine it with the pasta when ready to serve.
- Can I use a different type of pasta? Definitely! You can use spaghetti, penne, or any pasta you have on hand—just cook it for the time on the package!
So, are you ready to give this Garlic Butter Salmon Pasta with Spinach a try? I’d love to hear how it turns out for you! Snap a photo of your creation and share your thoughts with me on Pinterest! Let’s spread the deliciousness together!
