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Creamy Fettuccine with Seared Salmon & Dijon Spinach Recipe

Creamy Fettuccine with Seared Salmon & Dijon Spinach recipe


This is a creamy pasta dish with seared salmon on top. We use spinach instead of arugula and add lemon for a fresh taste. It's a yummy dinner that feels fancy but is easy to make. You cook pasta, mix it with sauce and peas, and put fish and spinach on your plate.


454 g jar Alfredo sauce
200 g fresh spinach
283 g fettuccine pasta
1 cup frozen peas
3 tbsp Dijon mustard
2 x 113 g fresh salmon fillets
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 lemon, juiced and zested


Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the fettuccine and cook according to the package instructions, usually 8-10 minutes.
While the pasta cooks, heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper, and sear them for 3-4 minutes on each side until cooked through and golden. Remove from the skillet and set aside.
In the same skillet, add the frozen peas and cook for 2 minutes, then reduce the heat to low.
Pour the Alfredo sauce into the skillet with the peas, and warm it up, stirring occasionally.
In a separate bowl, mix the fresh spinach with Dijon mustard, lemon juice, and half of the lemon zest.
Drain the cooked fettuccine and add it to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
Flake the seared salmon into large pieces.
To serve, divide the creamy fettuccine onto plates, top with flaked salmon, and garnish with the Dijon spinach and remaining lemon zest.

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