Name: Spinach Artichoke Salmon Fettuccine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound fresh salmon filet with skin removed; 1 tbsp olive oil; salt and pepper; 1 pound fettuccini; 4 tbsp unsalted butter; 2 tbsp white all-purpose flour; 2/3 cup heavy cream; 3 large cloves garlic, crushed; 2 cups vegetable or seafood stalk; 1/2 tsp salt; pinch of black pepper; 1 12oz can quartered marinated artichoke heats, drained; 2 cups fresh spinach; baked salmon; 2 tbsp carpers; juice of 1 lemon

Rich and creamy Spinach Artichoke Salmon Fettuccine! Fettuccine pasta with fresh baked salmon, spinach and artichoke hearts in a delicious lemon garlic cream sauce.

Think your favorite spinach artichoke dip, but add it to pasta with tender juicy salmon and you get this Spinach Artichoke Salmon Fettuccine! It’s a winter comfort food you will want to make again and again. Great for a holiday or dinner party because it’s simple to make and bound to please all your guests!

How to cook the Salmon

First off, make sure you are using a high quality, fresh salmon filet for the best flavor. For this recipe, you’ll need to cook the salmon prior to adding it to the pasta. The best way to do this is to bake it at 450°F for about 12 minutes. Baking it will give it the flakey texture we want for this dish and it will not make it too crispy like pan or air frying would. We want the salmon to be soft, juicy and tender.

How to make the Cream Sauce

We make the cream sauce in a large skillet on the stovetop. Start by making a roux with butter, flour and cream, that will give us the thick, creamy base for the sauce. Stir the garlic into the cream sauce and then thin it out with some vegetable or seafood stalk. Bring the sauce to a boil and then reduce the heat to low. At this point the sauce should be thick enough that it coats the back of a spoon, but not so thick that it will not easily coat the fettuccine. Season with salt and pepper. After you have added everything to the pasta, as a last step you will add fresh lemon juice to give it a nice kick of citrus that pairs nicely with the salmon.

Putting it all together

Once your cream sauce is ready, it’s time to add in the cooked fettuccine. Use tongs to add the fettuccine into the sauce and toss to coat evenly. Next add in the spinach, artichoke, salmon and capers, toss again so everything is coated evenly. Once the spinach is cooked and the artichokes are warmed the dish is ready! Serve immediately for the creamiest results! Make it a meal with a simple green salad and some fresh bread on the side!

Spinach Artichoke Salmon Fettuccine

★★★★★

5 from 2 reviews

Author: Sprinkles & Sea Salt
Total Time: 40 minutes

Print Recipe

Description

Rich and creamy Spinach Artichoke Salmon Fettuccine! Fettuccine pasta with fresh baked salmon, spinach and artichoke hearts in a delicious lemon garlic cream sauce.

Ingredients

Scale

Salmon

1 pound fresh salmon filet with skin removed

1 tbsp olive oil

salt and pepper

Fettuccine

1 pound fettuccini

4 tbsp unsalted butter

2 tbsp white all-purpose flour

2/3 cup heavy cream

3 large cloves garlic, crushed

2 cups vegetable or seafood stalk

1/2 tsp salt

pinch of black pepper

1 12oz can quartered marinated artichoke heats, drained

2 cups fresh spinach

baked salmon

2 tbsp carpers

juice of 1 lemon

Instructions

Salmon

Preheat oven to 450°F

Line a small baking sheet

Pat salmon dry

Lay on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper

Bake for 12 minutes

Remove from oven, allow to cool a few minutes

Use a fork or a dull knife to flake the salmon apart into bite sided pieces, set aside

Fettuccine

Cook fettuccine according to package instructions for al dente

Add butter to a large skillet over medium heat

Working with a wooden spoon, add the flour, mix until flour is absorbed by the butter and turns golden in color

Slowly add the heavy cream, whisking until the sauce thickens into a roux

Add in the garlic

Slowly add the broth to thin out the sauce, bring to a boil, whisking

Reduce heat to low, season with salt and pepper

Add in the fettuccine, toss to coat in the sauce

Add in the artichokes, spinach, salmon and capers, toss

Squeeze the lemon juice over the pasta, toss

Serve immediately

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: pasta

Keywords: #pastadinner, #winterpasta, #comfortfood, #spinachartichokefettuccine #pastaideas

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