TLC Cooking "Lemon Salmon and Spinach Pasta"

Lemon Salmon and Spinach Pasta

Lemon Salmon and Spinach Pasta

Cook Time 4 to 7 minutes
Prep Time 15 minutes

YIELD Makes 4 servings
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INGREDIENTS

3/4	pound salmon fillet
8	ounces uncooked fettuccine
4	teaspoons butter
1	teaspoon finely grated lemon peel
1/4	teaspoon red pepper flakes
2	cloves garlic, minced
2	tablespoons lemon juice
3	cups baby spinach leaves
1/2	cup shredded carrot

PREPARATION:

Pat salmon dry with paper towels. Remove skin from salmon; discard. Cut fish into 1/2-inch pieces.
Cook fettuccine according to package directions, omitting salt. Drain and return to hot saucepan.
Meanwhile, melt butter in large skillet over medium-high heat. Add salmon, lemon peel, red pepper flakes and garlic; cook 4 to 7 minutes or until salmon flakes when tested with fork. Gently stir in lemon juice.
Add salmon mixture, spinach and carrot to hot cooked fettuccine; gently toss to combine. Serve immediately.

This recipe appears in: Fish

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DIETARY EXCHANGE:

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