Fettuccine al Salmone
Easy
This is one of our favorite recipes! The rich egg pasta and the delicate spinach cream sauce are a winning combination. Simply prepared salmon filet completes the dish perfectly!
Prep
10m
Cook
20m
Gallery
| Category: | Cut Pasta |
Ingredients
For
4
Serving(s)
What you'll need:
| 4 portions fresh salmon |
| 2 Tbsps Olive Oil |
| 2 tsps kosher salt |
| 1/2 tsp freshly ground black pepper |
| 1 pound Talluto's fresh egg fettuccine |
| 2 containers Talluto's Spinach Cream Sauce, thawed |
Fettuccine al Salmone Directions
- Preheat the oven to 450 degrees.
- Bring a pot of salted water to a boil.
- Brush the salmon pieces with a little olive oil and season with salt and pepper.
- Place the salmon skin-side down and bake for 12-15 minutes.
- In the meantime, heat the spinach cream sauce in a large skillet over low-medium heat.
- When the salmon is finished cooking, remove it from the oven and let it rest.
- Add the fresh pasta to the boiling water and cook according to the instructions on the package (4 minutes).
- Drain the pasta well and add to the skillet with the sauce.
- Sauté the pasta in the sauce for 1 minute.
- Plate 1 portion of salmon atop 1 portion of fettuccine pasta per serving.
