Salmon And Spinach Fettuccine Food

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

HEALTHY SALMON SPINACH PASTA

Steps:

• Use salmon leftovers or cook salmon from raw (see **Recipe Notes for instructions).Start by boiling the pasta al dente (according to packet instructions). Strain, reserve some of the water and set aside. In the meantime prepare the sauce.
• In a large pan melt the butter, add the flour and whisk until the mixture is smooth. Add the milk, stock cube and mustard and whisk until the sauce thickens and starts bubbling. Remove from the heat, add the cream cheese and whisk in until smooth.
• Stir in the spinach. Heat up the sauce again if needed but do NOT cook the spinach.
• Add the pasta and salmon, season to taste, stir, drizzle over a little olive oil (optional) and/or lemon juice and serve.

FETTUCCINE WITH SALMON AND SPINACH

Steps:

• Salt the salmon and sprinkle it with black pepper , top it with soya sauce and let it season for 15 minutes. Heat a little oil in a pan and then fry evenly on both sides. Once slightly cooled, cut it into pieces.
• Boil the fettuccine in salted water and drain them. Mix them while still warm with 1 tablespoon butter. Heat the olive oil in a pan on the stove and fry the chopped garlic . Gradually pour in the cream and once the sauce boils, season it with salt, pepper and lemon juice. Simmer for a few minutes and remove it from the heat.
• Blanch the spinach in salted water until reduced in volume. Distribute it in deep plates as a base, put fettuccine on top, then salmon pieces and add the cream sauce.

SALMON PASTA WITH SPINACH

Steps:

• Cook pasta according to the package instructions. Meanwhile, sauté the onion in butter over medium heat for 4-5 minutes.
• Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
• Add the spinach and cook it for 1-2 minutes, until wilted.
• Add the heavy cream, Parmesan, garlic, salt, and pepper. Stir and bring to a gentle simmer.
• Add the cooked pasta and chopped parsley. Mix everything together thoroughly.
• Garnish with parsley and grated Parmesan. Serve.

SALMON AND SPINACH FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
• Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

SALMON & SPINACH PASTA

Steps:

• Cook the pasta following pack instructions. Fry the salmon for 4-6 mins with the tomatoes in their oil. Flake the fish in the pan, then add the drained pasta and the spinach. Stir for 1-2 mins until the spinach is wilted and everything is coated.

SALMON & PESTO-DRESSED VEG

Steps:

• For the pesto, peel the garlic and add half to a jug with the pine nuts. Pick in the basil leaves and blitz until finely chopped.
• Add 2 to 3 tablespoons of extra virgin olive oil-you need just enough to give it an oozy consistency - then finely grate and stir through the Parmesan. Give the mixture a final blitz, then halve the lemon and add a squeeze of juice to taste, then season with a pinch of black pepper.
• Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a large pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.
• Meanwhile, heat a large non-stick frying pan over a high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until the skin is golden and crisp.
• Turn the fillets over, then cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a shake.
• Drain the vegetables well, then tip into a large bowl. Add the pesto, then toss to coat.
• Divide the salmon and vegetables between plates, drizzle over the pan juices, then cut the remaining lemon into wedges for squeezing over.

SALMON AND SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
• Gradually stir in the milk and cheeses whisking continously until smooth.
• Crumble salmon into the butter mixture.
• Stir in the spinach, sun-dried tomatoes, and oregano.
• Cook and stir about 3 minutes, until heated through.
• Serve over the cooked pasta.

SALMON AND SPINACH PESTO PASTA

Steps:

• Prepare the pasta - Bring a large pot of water to a boil. When water is boiling, add 1 tablespoon salt and dry pasta; stir to separate pasta. Cook pasta until al dente and drain; set aside.
• Prepare the salmon - Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Zest the lemon and set aside. Cut half of the lemon into thin slices and place on the lined baking sheet. Reserve the other lemon half to use later.
• Season one side of the salmon liberally with salt and pepper, sprinkle with lemon zest, then rub with olive oil. Place the salmon on top of the lemon slices on the baking sheet. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice using the remaining half of lemon. Use a fork to flake the salmon into bite-sized pieces. The salmon skin will stick to foil and can be discarded.
• Prepare the spinach pesto sauce - In a food processor, pulse the walnuts and garlic until chopped. Add two-thirds of the spinach (the remainder will be used later), oil, half (1/2 cup) of the Parmesan, and ¼ teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary.
• In a large saucepan over medium high heat, pour in the heavy cream and simmer until reduced to 1/2 cup. Once reduced, add the spinach pesto, the reserved spinach, remaining parmesan and stir. Cook until cheese melts through and spinach wilts down.
• To assemble - Transfer the cooked pasta to a large serving dish. Top with the spinach pesto sauce and salmon, and toss to combine. Serve with freshly grated parmesan.

CREAMY SALMON PASTA

Steps:

• Cook the pasta according to package directions until al dente.
• Season both sides of the salmon fillets with salt and pepper to taste.
• Bake at 400°F for 15 minutes or until the salmon is no longer pink and the internal temperature reads 145° F.
• Melt butter over medium heat in a dutch oven or deep skillet.
• Add minced garlic and saute until fragrant, about 30 seconds.
• Add heavy cream, wine, lemon zest and season with salt and pepper to taste.
• Bring to a gentle boil, reduce heat to low, and simmer for 5 minutes until the sauce has thickened slightly.
• Add in cooked pasta, spinach and capers. Stir and simmer until the spinach is cooked, about 2 minutes.
• Flake the salmon into bite-sized pieces and gently toss the salmon in with the pasta.
• Dish and serve hot with lemon wedges and Parmesan cheese.
• Enjoy!