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


Makes 4 servings


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


  1. Pat salmon dry with paper towels. Remove skin from salmon; discard. Cut fish into 1/2-inch pieces.
  2. Cook fettuccine according to package directions, omitting salt. Drain and return to hot saucepan.
  3. 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.
  4. Add salmon mixture, spinach and carrot to hot cooked fettuccine; gently toss to combine. Serve immediately.

Nutritional Information

Serving Size: 1-1/2 cups
Fiber 4 g
Carbohydrate 45 g
Cholesterol 53 mg
Saturated Fat 5 g
Total Fat 14 g
Calories from Fat 31 %
Calories 410
Protein 25 g
Sodium 107 mg

Dietary Exchange

Fat 2
Meat 2
Starch 3

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