Avocado Cream Salmon with Spinach Pasta
Silky Avocado Cream Salmon over Emerald Spinach Fettuccine
Ingredients:
12 oz spinach fettuccine (or regular fettuccine with 2 cups fresh spinach, chopped)
4 salmon fillets (about 6 oz each), skin-on
2 ripe avocados, pitted and peeled
1/2 cup Greek yogurt (or sour cream)
3 tbsp fresh lime juice
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped (plus extra for garnish)
1/4 cup fresh dill, chopped (plus extra for garnish)
1 small jalapeño, seeded and diced (optional)
1 tbsp olive oil
1 tbsp butter
1 shallot, finely diced
1/2 cup vegetable or fish stock
Salt and pepper to taste
Cherry tomatoes, halved, for garnish
Lime wedges, for serving
Directions:
Cook the spinach fettuccine according to package instructions until al dente. If using regular pasta, add the chopped spinach to the pasta water during the last minute of cooking. Drain and set aside, reserving 1/2 cup of pasta water.
Season salmon fillets with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until just cooked through but still slightly pink in the center. Remove from pan and set aside.
In the same skillet, add butter and sauté the diced shallot until translucent, about 2 minutes.
While the salmon is cooking, prepare the avocado cream sauce. In a food processor or blender, combine avocados, Greek yogurt, lime juice, minced garlic, cilantro, dill, and jalapeño (if using). Blend until smooth and creamy.
Add the vegetable or fish stock to the skillet with the shallots, scraping up any browned bits from the bottom of the pan.
Reduce heat to low and stir in the avocado cream mixture. Heat gently for 1-2 minutes, stirring constantly. If the sauce is too thick, add some of the reserved pasta water to thin it to your desired consistency.
Add the cooked pasta to the skillet and toss gently to coat with the sauce.
Flake the salmon into large pieces, removing the skin if desired.
Serve the pasta topped with salmon pieces, garnished with extra cilantro, dill, halved cherry tomatoes, and lime wedges.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 585 kcal | Servings: 4 servings