Creamy Lemon Salmon Pasta
This creamy lemon salmon pasta is a quick and easy weeknight meal that can be made in less than half an hour with basic ingredients. Full of flavor, it can be made with fresh, frozen or tinned salmon.
Servings 4 servings
- 2 salmon fillets (about 3.5oz / 100g each or 2 tins)
- salt and pepper
- 2 lemon slices
- 7 ounces linguini or other long pasta (200g)
- 1 tablespoon oil
- 2 cloves of garlic (finely chopped)
- 2 cups whipping cream (14.7oz / 437ml)
- zest and juice of one lemon
- 1 tablespoon sour cream
- 7 ounces baby spinach (200g)
- 2 tablespoons fresh parsley
Pre heat the oven to 390ºf / 200ºc.
Place the salmon fillets (if using) onto a baking sheet. Sprinkle with salt and pepper and place a lemon slice on top. Bake for 10-15 minutes until cooked through. Set to one side.
Cook the pasta according to package, drain and set to one side.
Heat the oil in a pan over a medium heat and cook the garlic for a few minutes until softened.
Add in the cream, lemon juice and zest, sour cream and some salt and pepper. Stir to combine and turn the heat up to bring the sauce to a simmer. Simmer for 5 minutes.
Turn the heat to medium and flake in the cooked (or tinned) salmon.
Stir in the spinach and parsley.
Once the spinach is wilted, add in the cooked pasta. Toss it in the sauce so that it all coated and serve.
Calories: 727kcal | Carbohydrates: 46g | Protein: 21g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 192mg | Sodium: 121mg | Potassium: 782mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6609IU | Vitamin C: 37mg | Calcium: 159mg | Iron: 3mg