Ingredients
Scale
- 500 g (1 lb) pasta of choice (tagliatelle, fettuccine, or linguine recommended)
- 1 finely chopped shallot
- 1 garlic clove, minced or pressed
- 1 tablespoon unsalted butter
- 200 grams (7 oz) salmon fillet, skinless
- 250 ml (1 cup) heavy cream (double cream)
- 80 grams (2 cups) mixed greens (such as spinach, arugula, or watercress)
- Zest from ½ lemon and 1 tablespoon fresh lemon juice
- ¼ teaspoon salt (adjust to taste)
- 1 tablespoon parsley, finely chopped
Instructions
- Cook the pasta: Start by bringing a large pot of salted water to a boil. Toss in your pasta and cook it according to the package instructions. Remember, slightly al dente is best since it will cook a bit more in the sauce. Drain the pasta, but reserve about ½ cup of that starchy pasta water—it’s liquid gold for your sauce.
- Prep and cook the salmon: While the pasta is cooking, remove the skin from the salmon fillet and check for bones. Cut it into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of unsalted butter in a large frying pan over medium heat, then sear the salmon on all sides. This should only take 2-3 minutes. Don’t overcook it; the salmon will stay tender and juicy this way. Set it aside on a plate.
- Sauté the aromatics: Using the same pan, add a tablespoon of olive oil, finely chopped shallots, and minced garlic. Sauté over low heat for 1-2 minutes until fragrant. Be careful not to let the garlic burn—it can turn bitter.
- Make the sauce: Add the heavy cream, lemon zest, lemon juice, and salt to the pan, stirring to combine. Let the mixture simmer gently for 5-7 minutes, allowing it to thicken slightly.
- Add the greens: Toss in the mixed greens and let them wilt in the sauce. This takes just a minute or two.
- Combine everything: Add the drained pasta to the sauce, using tongs or a pasta fork to toss it until fully coated. If the sauce looks too thick, add a splash of reserved pasta water to loosen it up.
- Finish and serve: Top the pasta with the seared salmon and sprinkle with freshly chopped parsley. Serve immediately, and get ready for compliments from everyone at the table!
Notes
Got leftovers? Lucky you! Store the pasta in an airtight container in the fridge for up to 2 days. When reheating, add a splash of milk or cream to revive the sauce and keep it from drying out. Gently heat it in a pan over low heat, stirring occasionally. Just be careful not to overcook the salmon during reheating—it’s delicate!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner