Salmon Pasta without Cream
A delightful and healthy dish that features tender salmon, fresh vegetables, and perfectly cooked pasta, all glistening with lemon and olive oil. Perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
- 8 oz pasta (spaghetti, fettuccine, or your favorite type)
- 1 lb salmon fillets, skin removed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Place salmon fillets in the skillet. Cook for approximately 4-5 minutes on each side, until cooked through. Remove and flake into bite-sized pieces.
- Add halved cherry tomatoes and spinach to the skillet. Cook until spinach is wilted and tomatoes are soft, about 2-3 minutes.
- Combine flaked salmon back into the skillet. Pour in the drained pasta, lemon juice, salt, and pepper. Toss gently to combine.
- Plate the pasta warm, garnished with fresh parsley.
Notes
Use fresh salmon for the best flavor and texture. Adjust garlic to your preference.