Penne with Salmon, Spinach and Lemon Cream

Creamy penne with juicy salmon, fresh baby spinach and a lemon cream sauce with dill and Parmesan. A quick pasta dish that even beginner cooks can make successfully.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g Penne
• 250 g Skinless salmon fillet
• 150 g Baby spinach
• 1 Stück Shallot
• 2 Stück Garlic cloves
• 150 ml Cream
• 40 g Parmesan, freshly grated
• 1 Stück Organic lemon (zest and juice)
• 0.5 Bund Dill
• 1 EL Olive oil
• Salt
• Pepper

Method

1. Cook the penne in plenty of salted water until al dente according to the package instructions, then drain and set aside a cup of the cooking water.
2. Pat the salmon dry, cut it into bite-sized cubes and season with salt and pepper.
3. Finely dice the shallot and garlic. Heat the olive oil in a large pan and sweat the shallot and garlic over medium heat for about 2 minutes until translucent.
4. Add the salmon cubes to the pan and fry over medium heat for about 1 to 2 minutes on each side, until lightly browned on the outside but still juicy inside. Remove and set aside.
5. Add the spinach to the pan and let it wilt, stirring, for about 1 minute.
6. Pour in the cream, stir in the lemon zest and let it come to a brief boil. Stir in the Parmesan until a creamy sauce forms, and season with salt, pepper and a little lemon juice to taste.
7. Add the penne and salmon to the sauce, toss gently and warm over low heat for 1 to 2 minutes. Add some of the reserved pasta water if needed.
8. Finely chop the dill, sprinkle it over the pasta and serve immediately.