"Creamy Garlic Salmon Pasta
8 ounces fettuccine pasta
2 tablespoons olive oil
2 salmon fillets (about 6 ounces each)
Salt and pepper to taste
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup baby spinach
1 tablespoon lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
Fresh parsley, chopped (for garnish)
Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes on each side, or until cooked through. Remove the salmon from the skillet and flake it into bite-sized pieces once cooled slightly.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring to combine. Bring to a gentle simmer, then add the Parmesan cheese, stirring until melted and smooth.
Add the cooked fettuccine, flaked salmon, baby spinach, lemon juice, dried basil, and dried oregano to the skillet. Toss everything together, adding reserved pasta water as needed to reach desired creaminess. Cook for an additional 2-3 minutes until the spinach is wilted.
Serve immediately, garnished with fresh parsley.
Serves 4
Nutritional Information (per serving):
Calories: 550
Net Carbs: 40g
Protein: 30g
Fat: 30g
Tips & Variations:
For a lighter version, substitute half-and-half for heavy cream.
Add cherry tomatoes or asparagus for extra vegetables and flavor."