Creamy salmon pasta with spinach and lemon
A quick weeknight pasta with chunks of fresh salmon in a creamy lemon and spinach sauce. Hot-smoked salmon works too – just stir it in at the end.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 39 krper portion
- 720kcal per portion
Ingredients for 4 portions
- 400 gPasta
- 400 gSalmon fillet, skinless
- 1Yellow onion
- 2 clovesGarlic
- 1 tbspButter
- 3 dlCooking cream
- ½ cubeFish stock
- 1Lemon, zest and juice
- 100 gBaby spinach
- to tasteSalt
- to tasteBlack pepper
Method
- Put a large pan of salted water on to boil for the pasta. While it heats, peel and finely chop the onion and garlic. Cut the salmon into 2 cm cubes.
- Cook the pasta according to the packet instructions, about 10 minutes.
- Gently fry the onion and garlic in the butter in a large frying pan until soft but not coloured.
- Pour in the cream, crumble in the stock cube and grate in the lemon zest. Simmer for 2 minutes.
- Add the salmon and let it poach over a low heat for 3–4 minutes, until just cooked through. Stir in the spinach until it wilts.
- Drain the pasta and toss it with the sauce. Season with lemon juice, salt and pepper and serve straight away.
The cost is estimated from Swedish grocery prices.
