Pan-Seared Salmon with Pasta and Spinach Cream Sauce
8 oz salmon fillet
5 oz fresh spinach (half a bag)
1 cup heavy cream
Small handful of parsley, chopped
3 tablespoons of butter
1/2 pound of pasta (half a box)
Zest of one lemon
Salt and Pepper to taste
Serves 2 (easily doubled to 4).
Melt two tablespoons of butter of medium-high heat in a saute pan. Sear the salmon skin-side up until it develops a golden skin, about 3 minutes. Meanwhile, begin cooking your pasta. Flip and cook for an additional two minutes, then remove to a cutting board. Melt the remaining butter in the same pan and cook the spinach until it reduces to one fourth its size (about two minutes), then add the lemon zest and cook for an additional minute. Add the cream and simmer. Flake the salmon into chunks and add it to the pan, topping with the parsely. Toss with the pasta and serve.
