Salmon and Spinach Cream Pasta

Salmon and Spinach Cream Pasta

Savor the golden combination of salmon and spinach in a cream pasta. Healthy without heavy cream.

Ingredients: 1 serving

Trout salmon
1 filet
1 bunch
80 g
Cake flour
as needed
10 g
●Soup stock granules (Consomme bouillon powder)
1 teaspoon
1 tablespoon
Black pepper
to taste
Parmesan cheese
As much as you like
Olive oil
as needed


1. Fill a large pot with water and bring to a boil. Add salt and boil the pasta.
2. Cut up the spinach. Slice the salmon diagonally, sprinkle with salt and pepper and dredge both sides lightly with flour.
3. Heat olive oil in a pan, add the salmon and fry both sides over medium heat. ※The filets fall apart easily, so don't move them around too much.
4. When the salmon has turned golden brown, add the ingredients marked ●. Stir over low heat, using a wooden spatula to dissolve any lumps. Turn off the heat when the sauce has thickened.
5. Cook the pasta for 1 minute less than the instructions on the pasta package. Drain, and add sauce. ※Cooking the pasta al dente is best as it'll cook a bit more with the sauce.
6. Add spinach and parmesan cheese and mix over medium heat. Season with salt and pepper, and it's done.

Story Behind this Recipe

This pasta is made with my favorite trout salmon. My daughter also loves this dish!