Craving a quick and elegant meal that's also incredibly delicious? Look no further than our tantalizing Salmon Spinach Alfredo! This culinary masterpiece combines the richness of creamy Alfredo sauce with the delicate flavors of salmon and tender spinach, creating a symphony of flavors that will delight your taste buds. In just 20 minutes, you can have a restaurant-quality dish ready to impress your dinner guests or indulge in a satisfying weeknight meal.
Our carefully curated recipes provide options for every dietary preference and skill level. Whether you prefer a classic Alfredo sauce made with heavy cream and Parmesan cheese or a lighter version made with Greek yogurt and herbs, we have you covered. You'll also find a vegan Alfredo sauce option for those with plant-based preferences. Additionally, we offer two delectable variations: one with sun-dried tomatoes and artichoke hearts for a Mediterranean twist, and another with mushrooms and roasted red peppers for a savory and colorful touch.
Get ready to embark on a culinary journey that will leave you craving more. Our Salmon Spinach Alfredo is not just a meal; it's an experience that will tantalize your senses and leave you feeling satisfied and content. So, gather your ingredients, put on your apron, and let's create a culinary masterpiece together!
SALMON ALFREDO PASTA
A creamy Alfredo pasta tossed with flakes of hot smoked salmon (or plain cooked salmon). Make sure you follow the steps to toss the sauce and pasta with some of the pasta cooking water - it makes all the difference to create a luscious creamy sauce using only 1/2 cup of cream!
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
- Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
- Add the shallots and sauté for 2 minutes or until tender.
- Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
- Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
- TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
- Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
- Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Nutrition Facts : ServingSize 238 g, Calories 603 kcal
GARLIC BUTTER CREAMED SPINACH SALMON.
This one skillet salmon is for those nights when you're craving something fancy...ish, but need to keep things quick and easy too. All made in one skillet with heart healthy salmon, shallots, garlic, a touch of creamy coconut milk, parmesan cheese, plenty of fresh baby spinach, and spring herbs. Comes together in less than 30 minutes!
Provided by Tieghan Gerard
Time 25m
Number Of Ingredients 14
Steps:
- 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.
Nutrition Facts : Calories 583 kcal, ServingSize 1 serving
SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)
Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.
Provided by nbrock_85
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
- Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 4.9 g, Cholesterol 202.9 mg, Fat 61.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 38.3 g, Sodium 454.8 mg, Sugar 0.6 g
SALMON AND SPINACH FETTUCCINE
Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.
Provided by Shane Roberts
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
- In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
- Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 49.4 g, Cholesterol 66 mg, Fat 22.6 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 12.3 g, Sodium 1064.8 mg, Sugar 6.2 g
QUICK SALMON & SPINACH ALFREDO
Steps:
- Salmon: Heat broiler for salmon. Place salmon on a baking sheet with your choice of grilling spray or Extra virgin olive oil to ensure salmon doesn't stick. Place on the baking sheet and sprinkle tops with salt, pepper, thyme and lemon juice squeezed from the lemon. Broil for 5-6 minutes until salmon is light pink on the outside. Penne Rigate: In a pot bring to a boil water, salt (to taste), and extra virgin olive oil. Once at a boil add penne rigate and cook until just done (al dente, it should still have a bite to it and not be mushy or over cooked.)Strain and place to the side. Alfredo Sauce: In a frying pan place 1 cup of alfredo sauce of choice, 2 cloves of minced garlic and spinach on medium-low heat. Heat until warm and ready to serve. Turn heat off and add the penne rigate to the sauce and stir until everything is coated, place in a bowl or plate of your choice and then add the piece of salmon atop the penne rigate, sprinkle with Parmesan cheese. Serve and enjoy.
SALMON WITH CREAMY ALFREDO SAUCE
Steps:
- Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Meanwhile, heat olive oil over medium-high heat in 12-inch nonstick skillet and cook onion 5 minutes or until softened. Stir in lemon juice and bring to a boil. Stir in Sauce, peas and parsley and simmer 5 minutes. To serve, arrange salmon over hot vermicelli and top with sauce. Garnish, if desired, with additional chopped fresh parsley and finely grated lemon peel.;
SALMON FETTUCCINE ALFREDO
Alfredo sauce and salmon are a palate-pleasing pair in this creamy pasta toss with crisp veggies. We love the flavors, but you could also fix this with tuna, shrimp or chicken. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer., Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered, over medium heat for 5-7 minutes or until heated through. Drain fettuccine. Add to skillet; toss to coat.
Nutrition Facts : Calories 678 calories, Fat 33g fat (17g saturated fat), Cholesterol 96mg cholesterol, Sodium 1329mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 5g fiber), Protein 36g protein.
Tips:
- When choosing salmon fillets, look for ones that are firm and have a bright pink color. Avoid any fillets that are slimy or have a grayish tint. - To ensure that the salmon is cooked through, use a meat thermometer to check that the internal temperature has reached 145°F (63°C). - If you don't have heavy cream on hand, you can use milk instead. However, the sauce will be thinner and less creamy. - For a more flavorful sauce, use freshly grated Parmesan cheese. - Serve the salmon and spinach Alfredo immediately over cooked pasta. Leftovers can be stored in the refrigerator for up to 3 days.Conclusion:
This quick salmon spinach Alfredo is a delicious and easy-to-make meal that is perfect for a busy weeknight. The creamy Alfredo sauce is rich and flavorful, and the salmon and spinach add a healthy boost of protein and nutrients. Plus, it's a great way to get your kids to eat their vegetables! So next time you're looking for a quick and easy dinner idea, give this salmon spinach Alfredo a try. You won't be disappointed!
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