Creamy Lemon Sauce Salmon Pasta

Indulge in a delightful and straightforward meal that marries salmon and veggies in a creamy lemon sauce with this pescatarian salmon pasta recipe. In under 30 minutes, you can enjoy a scrumptious dish that’s perfect for any occasion – whether it’s a weekday dinner or a special event.

Makes 4 Servings

Ingredients

• For Pasta
  • 8 oz pasta
  • Salt and pepper, to taste
  • For the salmon:
  • 2 salmon fillets ( 5 oz each)
  • Salt and pepper, to taste
  • 1 tbsp olive oil
• For Sauce
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1/4 cup white wine (optional)
  • 1/4 cup chicken or vegetable stock
  • 1/4 cup heavy cream
  • 2 tbsp lemon juice
  • Salt and pepper, to taste
  • 2 tbsp chopped parsley
• For Vegetables
  • 2 cups cherry tomatoes, halved
  • 2 cups baby spinach

Steps

1. Cook pasta according to package instructions until al dente. Drain and put back into the pot. Keep warm.
2. Season salmon on both sides with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Cook salmon for 4 minutes per side.
3. Transfer to a plate and flake using a fork. Melt the butter in the same pan over medium heat. Sauté garlic for 1 minute . Add wine if using, and bring to the boil.
4. Cook for 2 minutes until it reduces by half, scraping up the brown lumps from the bottom of the pan. Stir in broth, cream, lemon juice, salt and pepper until mixture comes to a boil. Simmer for 5 minutes.
5. Mix in the cherry tomatoes and spinach , and cook for 2 minutes until spinach is wilted and tomatoes are tender.
6. For serving, arrange pasta on four plates . Top with salmon flakes and creamy lemon sauce.

Macros per Serving

Calories: 615
Total Fat: 30 g
Protein: 32 g
Carbs: 54 g