Creamy Spinach Salmon Pasta

1.Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

2.While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

3.Season the salmon fillets generously with salt and freshly ground black pepper on both sides.

4.Add the salmon fillets to the hot skillet and cook for 4-5 minutes on each side, or until cooked through and lightly golden on the outside. Remove salmon from the skillet and set aside.

5.In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil and butter.

6.Add minced garlic and chopped shallot, sautéing for 1-2 minutes until fragrant and translucent, taking care not to burn the garlic.

7.Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce slightly thickens, about 3-4 minutes.

8.Add the chopped spinach and crushed red pepper flakes (if using) to the sauce. Cook, stirring frequently, until the spinach wilts, about 2-3 minutes.

9.Flake the cooked salmon into large chunks and gently fold it into the creamy spinach sauce.

10.Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

11.Squeeze fresh lemon juice over the pasta and gently toss again to combine. Taste and adjust seasoning with salt and pepper as needed.

12.Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.