Ingredients:

  • 1.5 lbs fresh skin-on salmon, cut into 2-inch cubes
  • 2 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 lb dried fettuccine or linguine pasta
  • 3 cups fresh baby spinach
  • 1 cup reserved pasta water
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup freshly grated parmesan cheese

Instructions:

  1. Pat the salmon cubes dry with paper towels. Heat olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the salmon and cook for 2-3 minutes per side until golden brown but slightly translucent in the center. Remove fish to a plate and set aside.
  2. In the same pan, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer for 3-5 minutes until the sauce slightly thickens.
  3. Stir in the lemon juice, lemon zest, and grated parmesan cheese. Add the baby spinach and stir until just wilted.
  4. Add the cooked pasta and a splash of the reserved pasta water to the skillet. Toss continuously until the sauce is velvety and clings to the pasta. Fold the seared salmon back into the pan and serve immediately.