Creamy Salmon and Spinach Pasta

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) fettuccine or spaghetti
2 salmon fillets (about 6 oz (170 g) each), cooked and flaked
2 cups (60 g) fresh spinach, roughly chopped
1 ripe avocado
1/2 cup (120 ml) heavy cream
1 clove garlic, minced
2 tbsp (30 ml) olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving

Show original ingredient measurements

8 oz / 225 g fettuccine or spaghetti
2 salmon fillets (about 6 oz / 170 g each), cooked and flaked
2 cups (60 g) fresh spinach, roughly chopped
1 ripe avocado
1/2 cup (120 ml) heavy cream
1 clove garlic, minced
2 tbsp (30 ml) olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

1. Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Make the Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute. Add the chopped spinach and cook until wilted, around 2-3 minutes.
3. Blend the Avocado: In a blender, combine the avocado and heavy cream. Blend until smooth and creamy.
4. Combine and Cook: Add the cooked pasta and flaked salmon to the skillet with the spinach. Pour the avocado cream sauce over the top. Toss gently to combine and heat through, about 3-4 minutes. Season with salt and pepper to taste.
5. Serve: Plate the creamy salmon and spinach pasta, and sprinkle with grated Parmesan cheese before serving. Enjoy it warm.