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Creamy Fettuccine with Seared Salmon & Dijon Spinach Recipe

Creamy Fettuccine with Seared Salmon & Dijon Spinach recipe

Stashcook

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.

Ingredients

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

Method

1
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.
2
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.
3
In the same skillet, add the frozen peas and cook for 2 minutes, then reduce the heat to low.
4
Pour the Alfredo sauce into the skillet with the peas, and warm it up, stirring occasionally.
5
In a separate bowl, mix the fresh spinach with Dijon mustard, lemon juice, and half of the lemon zest.
6
Drain the cooked fettuccine and add it to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
7
Flake the seared salmon into large pieces.
8
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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