Ingredients
Method
Instructions
- Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper, then cook for 3-4 minutes per side until flaky and cooked through. Remove from skillet and flake into bite-sized pieces.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Add the cooked pasta, flaked salmon, and mixed greens to the skillet. Toss everything together until the greens are wilted and pasta is coated in the creamy sauce. Add reserved pasta water as needed to reach desired consistency.
- Stir in lemon zest, season with additional salt and pepper if needed, and garnish with fresh parsley. Serve immediately while warm.
Notes
Use starchy pasta water to emulsify the sauce; wild-caught salmon provides superior flavor; mixed greens will wilt significantly - don't be shy with quantity; can substitute Greek yogurt for lighter version
