Salmon And Spinach Pasta Recipes

HEALTHY SALMON SPINACH PASTA

Steps:

• Use salmon leftovers or cook salmon from raw (see **Recipe Notes for instructions).Start by boiling the pasta al dente (according to packet instructions). Strain, reserve some of the water and set aside. In the meantime prepare the sauce.
• In a large pan melt the butter, add the flour and whisk until the mixture is smooth. Add the milk, stock cube and mustard and whisk until the sauce thickens and starts bubbling. Remove from the heat, add the cream cheese and whisk in until smooth.
• Stir in the spinach. Heat up the sauce again if needed but do NOT cook the spinach.
• Add the pasta and salmon, season to taste, stir, drizzle over a little olive oil (optional) and/or lemon juice and serve.

SALMON PASTA WITH SPINACH

Steps:

• Cook pasta according to the package instructions. Meanwhile, sauté the onion in butter over medium heat for 4-5 minutes.
• Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
• Add the spinach and cook it for 1-2 minutes, until wilted.
• Add the heavy cream, Parmesan, garlic, salt, and pepper. Stir and bring to a gentle simmer.
• Add the cooked pasta and chopped parsley. Mix everything together thoroughly.
• Garnish with parsley and grated Parmesan. Serve.

SALMON & SPINACH PASTA

Steps:

• Cook the pasta following pack instructions. Fry the salmon for 4-6 mins with the tomatoes in their oil. Flake the fish in the pan, then add the drained pasta and the spinach. Stir for 1-2 mins until the spinach is wilted and everything is coated.

SALMON AND SPINACH FETTUCCINE

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.

SLOW COOKER SALMON SPINACH PASTA RECIPE - (4/5)

Steps:

• Preheat the oven to 200°F In a slow cooker, combine the chicken broth, spinach, garlic, and olive oil. Cook for 2 hours over low heat or until the spinach wilts. Meanwhile, cook the pasta according to the package directions. Then add it to the crock pot. Cook for an additional 30 minutes. Stir the ingredients. Rub the salmon with brown sugar. Place the meat in a lightly greased pan and bake for 20 to 30 minutes. Let it cool for 10 minutes. Then chop the salmon into 1-inch pieces. Transfer the salmon pieces to the crock pot. Mix the ingredients well. Cook on low for another hour before serving.

SALMON AND SPINACH PESTO PASTA

Steps:

• Prepare the pasta - Bring a large pot of water to a boil. When water is boiling, add 1 tablespoon salt and dry pasta; stir to separate pasta. Cook pasta until al dente and drain; set aside.
• Prepare the salmon - Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Zest the lemon and set aside. Cut half of the lemon into thin slices and place on the lined baking sheet. Reserve the other lemon half to use later.
• Season one side of the salmon liberally with salt and pepper, sprinkle with lemon zest, then rub with olive oil. Place the salmon on top of the lemon slices on the baking sheet. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice using the remaining half of lemon. Use a fork to flake the salmon into bite-sized pieces. The salmon skin will stick to foil and can be discarded.
• Prepare the spinach pesto sauce - In a food processor, pulse the walnuts and garlic until chopped. Add two-thirds of the spinach (the remainder will be used later), oil, half (1/2 cup) of the Parmesan, and ¼ teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary.
• In a large saucepan over medium high heat, pour in the heavy cream and simmer until reduced to 1/2 cup. Once reduced, add the spinach pesto, the reserved spinach, remaining parmesan and stir. Cook until cheese melts through and spinach wilts down.
• To assemble - Transfer the cooked pasta to a large serving dish. Top with the spinach pesto sauce and salmon, and toss to combine. Serve with freshly grated parmesan.

SALMON AND SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
• Gradually stir in the milk and cheeses whisking continously until smooth.
• Crumble salmon into the butter mixture.
• Stir in the spinach, sun-dried tomatoes, and oregano.
• Cook and stir about 3 minutes, until heated through.
• Serve over the cooked pasta.