Garnish with a sprig of fresh dill and serve at once.
First things first, fill a large pot with water, salt it.
Pan-seared salmon is combined with the delicious penne in a flavorful, restaurant-quality cream sauce.
Ingredients of Salmon and Spinach Cream Pasta
- It's 1 of filet Trout salmon.
- It's 1 bunch of Spinach.
- Prepare 80 grams of Pasta.
- Prepare 1 of Cake flour.
- It's 140 ml of ●Milk.
- It's 10 grams of ●Butter.
- Prepare 1 tsp of ●Soup stock granules (Consomme bouillon powder).
- Prepare 1 tbsp of Salt.
- You need 1 of Black pepper.
- You need 1 of as much (to taste) Parmesan cheese.
- Prepare 1 of Olive oil.
Salmon and Spinach Cream Pasta instructions
- Fill a large pot with water and bring to a boil. Add salt and boil the pasta..
- Cut up the spinach. Slice the salmon diagonally, sprinkle with salt and pepper and dredge both sides lightly with flour..
- Heat olive oil in a pan, add the salmon and fry both sides over medium heat. ※The filets fall apart easily, so don't move them around too much..
- When the salmon has turned golden brown, add the ingredients marked ●. Stir over low heat, using a wooden spatula to dissolve any lumps. Turn off the heat when the sauce has thickened..
- Cook the pasta for 1 minute less than the instructions on the pasta package. Drain, and add sauce. ※Cooking the pasta al dente is best as it'll cook a bit more with the sauce..
- Add spinach and parmesan cheese and mix over medium heat. Season with salt and pepper, and it's done..
Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve. Cook's Notes You can use baby spinach or its mature counterpart in this recipe. Corkscrew-shaped pasta is fun to eat, and it's great for holding sauce. Penne, fusilli, or shells would also be good choices. This one skillet salmon is for those nights when you're craving something fancy…ish, but need to keep things quick and easy too.
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