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Spinach Artichoke Salmon Fettuccine

  • Author: Sprinkles & Sea Salt
  • Total Time: 40 minutes


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




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



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


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