Salmonspinach Pasta Recipes

SALMON AND SPINACH FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
• Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

HEALTHY SALMON SPINACH PASTA

Steps:

• Use salmon leftovers or cook salmon from raw (see **Recipe Notes for instructions).Start by boiling the pasta al dente (according to packet instructions). Strain, reserve some of the water and set aside. In the meantime prepare the sauce.
• In a large pan melt the butter, add the flour and whisk until the mixture is smooth. Add the milk, stock cube and mustard and whisk until the sauce thickens and starts bubbling. Remove from the heat, add the cream cheese and whisk in until smooth.
• Stir in the spinach. Heat up the sauce again if needed but do NOT cook the spinach.
• Add the pasta and salmon, season to taste, stir, drizzle over a little olive oil (optional) and/or lemon juice and serve.

SALMON PASTA WITH SPINACH

Steps:

• Cook pasta according to the package instructions. Meanwhile, sauté the onion in butter over medium heat for 4-5 minutes.
• Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
• Add the spinach and cook it for 1-2 minutes, until wilted.
• Add the heavy cream, Parmesan, garlic, salt, and pepper. Stir and bring to a gentle simmer.
• Add the cooked pasta and chopped parsley. Mix everything together thoroughly.
• Garnish with parsley and grated Parmesan. Serve.

SALMON & SPINACH PASTA

Steps:

• Cook the pasta following pack instructions. Fry the salmon for 4-6 mins with the tomatoes in their oil. Flake the fish in the pan, then add the drained pasta and the spinach. Stir for 1-2 mins until the spinach is wilted and everything is coated.

CREAMY GARLIC, LEMON & SPINACH SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.