- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 Minutes
- Servings: 2-4
- 8 ounces of pasta
- 2 wild Alaska salmon fillets
For cream sauce:
- 1 onion
- 1 cup cream
- 3/4 cup milk
- 2 teaspoons cornstarch
- 1 1/2 teaspoons vegetable broth
- 3 ounces baby spinach
- Salt and pepper, and any other preferred spices
- 2 teaspoons parmesan cheese
- Olive oil for frying
Step 1 Prepare the pasta and salmon:
Cook the pasta according to the package instructions. Wash the salmon under running water, pat dry with a cloth on both sides. Heat a little olive oil in a frying pan and fry the fish with salt and pepper on both sides until golden brown.
Step 2 Make the sauce and assemble:
Peel and chop the onion and sauté in a separate pan until translucent. Season the cream with any spices, add the vegetable stock and simmer briefly. Mix the cornstarch with cold milk, add and simmer again for another 2-3 minutes until the sauce becomes creamy.
Wash the baby spinach and add to the sauce. Simmer on medium heat with the lid on for about 3-5 minutes until the spinach wilts. Turn off the heat, mix the sauce in the pan with the pre-cooked pasta and parmesan and serve with a piece of fried wild salmon.