Salmon and Spinach Pasta

This wonderful flavor of cooked salmon served with pasta, tossed together in a light dressing, make this a gourmet dish that will impress friends and family alike.

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine


Serves 4

  • 1 package of fettuccine or other long pasta (350 g)

  • 450 g (1 lb) salmon fillets, without skin

  • 3 Tbsp olive oil

  • 1 yellow pepper, diced

  • 1000g (18 oz) baby spinach

  • 1/2 cups vinaigrette balsamic

  • 1 tsp finely grated lemon zest

  • salt and black pepper


​​1. Cook the pasta in a large pan of boiling, salted water, according to the package instructions, until al dente. Drain and rinse thoroughly under cold water. Set aside.

​2. Meanwhile, cut the salmon fillets in cubs and brush it with olive oil. Salt and pepper. In a saucepan cook the salmon cubs over medium heat for 8-10 minutes. Set aside.

​3. In a large saucepan ​heat the remaining olive oil and add the yellow pepper and cook for 4 minutes or until it is softened. Add the spinach and cook for 1-2 minutes or until the spinach is soft.

​​4. Remove the saucepan from heat and add the pasta, the vinaigrette, salt and pepper. Mix to coat all the ingredients.

​​5. Serve with salmon cubs. Sprinkle with finely grated lemon zest.

Strawberry Margarita Cheesecake
Salmon and Spinach Pasta

“To eat is a necessity, but to eat intelligently is an art.”- François de La Rochefoucauld

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