Creamy salmon pasta with arugula, spinach and lemon

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This Italian-inspired seafood recipe is quick and easy, perfect for midweek meals. It’s creamy, but it’s light and the lemon adds a delicious zest.

For 4.

Ingredients

  • 375g of dried fettuccine pasta
  • 2 tablespoons of olive oil
  • 1 tablespoon of drained capers
  • 350g boneless skinless salmon fillets, cut into 3-4cm pieces
  • 1 red onion, thinly sliced
  • 300 ml light cooking cream
  • 60g of arugula
  • 60g baby spinach
  • 2 tablespoons of fresh lemon juice
  • 1/3 cup finely chopped fresh continental parsley leaves
  • Lemon wedges, for serving

Method

  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and return the pasta to the pot.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook capers, stirring, for 1 to 2 minutes or until popping. Use a slotted spoon to transfer to a plate.
  3. Add the salmon to the pan and cook, turning occasionally, for 3 to 4 minutes or until golden brown. Transfer to the plate.
  4. Heat 1 tablespoon of remaining oil in the pan over medium-high heat. Cook onion, stirring often, for 5 minutes or until softened. Add the cream. Cook for 2 minutes or until the cream has reduced slightly.
  5. Stir the pasta, arugula, spinach, lemon juice and half the parsley into the cream mixture. Season. Cook for 1 minute or until heated through. Gently mix the salmon. Sprinkle with capers and the rest of the parsley. Serve with lemon wedges, if using.
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