Name: Salmon Fettuccine Alfredo with Spinach, Lemon & Dill
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 355 ½ ml chicken or vegetable broth; 424 ½ g fettuccine pasta; 1 ½ small bunches fresh dill; 6 cloves garlic; 1 ½ lemons; 42 g Parmesan cheese; 1.02 kg salmon fillet; 355 ½ ml whole milk; all-purpose flour; black pepper; butter, unsalted; salt

Salmon Fettuccine Alfredo with Spinach, Lemon & DillSalmon Fettuccine Alfredo with Spinach, Lemon & Dill — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

355 ½ ml chicken or vegetable broth

424 ½ g fettuccine pasta

1 ½ small bunches fresh dill

6 cloves garlic

1 ½ lemons

42 g Parmesan cheese

1.02 kg salmon fillet

355 ½ ml whole milk

all-purpose flour

black pepper

butter, unsalted

salt

Instructions

Fill a large pot (for the pasta) about halfway with water; cover and bring to a boil.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Preheat a sauté pan over medium heat.

While the pan warms up, place the salmon on a plate and season both sides with salt and pepper.

Add butter to the pan and swirl to coat the bottom.

Place the salmon, skin-side down, in the pan; cook until it is cooked through, 3 to 5 minutes per side. Cook in batches if necessary. Once done, transfer to a plate.

Meanwhile, peel and mince the garlic.

Once the salmon has been transferred, reduce the heat to medium-low and add more butter to the pan.

Add the garlic and flour to the pan; whisk until the mixture is smooth, about 1 minute.

Add the broth and whisk until smooth, then add the milk and cook, stirring frequently, until the sauce is thickened, 4 to 5 minutes.

Once the water in the saucepan is boiling, season with salt and add the pasta; stir for the few seconds. Cook until desired firmness, 8-10 minutes.

While the sauce cooks, pick the tender dill stems off the tough stems; discard the tough stems and finely chop the tender ones.

Finely grate ¾ cup of Parmesan.

Add the Parmesan to the sauce and season with salt and pepper; stir until smooth, then turn off the heat.

Grate the zest from the lemons and transfer to a small bowl, then juice the lemons into the same bowl.

Drain the pasta in a colander, reserving about 1 ½ cup of the pasta water.

Using a fork or your hands, flake the salmon into bite-sized pieces.

Add the pasta, spinach, ¾ of the dill (save the rest for garnishing), salmon, lemon zest and juice, and ½ of the reserved pasta water to the sauce; toss to combine. Return sauté pan to the stove over medium-low heat; cook for 2-3 minutes or until spinach has wilted, adding more pasta water to thin out the sauce as needed.

To serve, divide pasta between dishes, sprinkle with the remaining dill, and season with freshly ground pepper. Enjoy!

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