This pasta dish has the most amazing creamy garlic sauce topped with salmon, spinach and cherry tomatoes.


4 pieces salmon fillet
1 pack fresh fettuccini pasta
1 tablespoon extra virgin olive
1 tablespoon unsalted butter
4 to 5 garlic cloves, minced
1/2 cup heavy cream
1/3 cup Parmesan cheese
Kosher salt, to taste
Ground black pepper, to taste
1 vine cherry tomatoes or 1/3 cup cherry tomatoes
1 cup baby spinach


In a pot of boiling water, season pot with salt for pasta and cook fettuccine according to package directions until al dente. Stir well as fettuccini tends to stick together while cooking.

2. Meanwhile, in a skillet over medium heat, heat oil. Add the salmon and season with salt and pepper. Cook until the salmon skin is golden and crispy, about minutes per side. Remove from skillet and set aside.

3. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant. Add the vine cherry tomatoes and cook until the tomatoes begins to burst. Stir in the heavy cream and parmesan. Mix thoroughly and bring mixture to a simmer. Reduce heat to low and let is simmer. Make sure not to reduce the sauce too much.Then add the baby spinach and cook until it begins to wilt, about 1 minute.

4. Return the salmon into the skillet and cook until heated through, 2 to 3 minutes.

5. Serve the salmon, cherry tomatoes, spinach and pour the creamy sauce over the fettuccini.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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