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
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