Lemon Salmon and Spinach Pasta the Editors of Publications International, Ltd.
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|
|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|
- 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.
|Serving Size:||1-1/2 cups|
|Saturated Fat||5 g|
|Total Fat||14 g|
|Calories from Fat||31 %|
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