Creamy Salmon Fettuccine

I love salmon and enjoy creating new recipes with salmon.  This creamy salmon fettuccine is a simple recipe that is full of flavor. This dish can be made with left over grilled or baked salmon from the night before.  The creamy sauce is delicious and I use a Pinot Grigio or a Sauvignon Blanc for the dry white wine in the recipe.  What ever type of wine you use to cook with, you can also drink, so make sure you pick something you like. Cheers!

Serves 4 people


1-2 salmon fillets totaling 3/4- 1 lb.

1 Tbs. extra virgin olive oil

1 tsp. each salt and pepper

1 lb. box of fettuccine pasta

2 Tbs. butter 

2-3 cloves of garlic minced

1 1/2 cup heavy cream

1/4 cup dry white wine

2 Tbs. freshly squeezed lemon juice

5 oz. fresh baby spinach


Preheat oven to 400 degrees.

Bring a large pot of water for the pasta to a boil.

Place salmon on a baking sheet  (skin side down) and drizzle extra virgin olive oil over the top and sprinkle with salt and pepper.  Bake for 12-14 or until the salmon is cooked through (145 degree internal temperature).

Add fettuccine pasta to boil water and cook according to package directions.  

Drain pasta.

In a large skillet on high heat, add butter and garlic. Cook for 1 minute.  

Add cream, wine and lemon juice to the skillet.  Reduce heat to medium and let the sauce thicken.  This will take 5-7 minutes. Stir constantly.

Add drained fettuccine to the skillet with the sauce.  Stir so that the pasta absorbs some of the sauce.  Turn heat to low and add fresh spinach.  Cover for 3 minutes until the spinach has wilted.

While spinach is wilting in the skillet with the pasta and sauce, remove salmon from the baking sheet with a spatula leaving the skin behind. Break salmon into large chunks with a fork.

Add salmon chunks to the pasta, spinach and sauce.  Carefully combine.  


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