Fettuccine with Salmon, Spinach, and Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

Want a little fish but not too much? Here’s one way to eat royally but keep the costs down. Not on a budget? This pasta can also be prepared with scallops or crabmeat.


  • Salt
  • 4 to 6 ounces boneless salmon fillet, cut into 1-inch cubes
  • ¾ cup heavy cream



Bring a large pot of salted water to a boil for the pasta.

Sprinkle the salmon with salt. Heat the cream in a deep sauté pan or skillet. Add the salmon, and poach 1 minute. Add the spinach and stir well to wilt. Add the lemon zest and juice, and salt and pepper to taste, and continue cooking until the salmon is just slightly underdone in the center and the cream has