Spinach Pasta With Salmon And Cream Sauce Food

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.

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.

CREAMED SPINACH PASTA

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

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.

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!

GARLIC BUTTER CREAMED SPINACH SALMON.

Steps:

• 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.

SALMON IN A CREAMY SPINACH & FETA SAUCE

Steps:

• Place the salmon filets in a plate or baking tray and squeeze the juice of half a medium lemon on top. Season both sides with salt and pepper.
• Place the olive oil in a skillet heating over medium heat and add the fish. Cook 4-5 minutes on each side. Remove the fish from the skillet and set aside in a clean plate.
• Add the chopped onion to the pan along with the butter and season with a pinch of salt. Cook over medium heat until soft and golden. 5-6 minutes.
• Add the garlic to the pan and heat through 1 minute. Immediately add the chopped spinach and cook until wilted. About 2-3 minutes.
• Pour the cream into the pan and season with salt and red pepper flakes. Bring to a boil then reduce to a simmer and cook until thickened. 3-4 minutes. Taste and adjust seasoning if needed.
• Add the salmon back into the pan and warm through. Serve immediately.
• Optional sides:
• • Roasted Asparagus
• • Greek Couscous Salad
• • Pasta
• • Toasted bread
• • Mediterranean Rice Pilaf

SPINACH PASTA WITH SALMON AND CREAM SAUCE

Steps:

• Bring the cream and half of the butter to a simmer in a small saucepan.
• Add 1 tsp.
• of the salt, and the nutmeg, continue to simmer until cream is reduced by about one third.
• Bring 4 quarts water to a boil in a large pot, add remaining 6 tsp.
• of salt, and drop in the noodles.
• Meanwhile, stir grated Parmesan, then the flaked salmon and 1/3 cup shopped dill into the cream, and remove from heat.
• Remember, fresh pasta is ready in 2 to 3 minutes at the most.
• Drain pasta, return it to the hot pan and toss with remaining butter until butter is melted.
• Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.
• Garnish with a sprig of fresh dill and serve at once.

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.

SALMON WITH SPINACH SAUCE

Steps:

• In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving., Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Discard lemon slices. Serve salmon with spinach sauce.

SALMON WITH GARLIC CREAM SAUCE

Steps:

• Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.