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Ingredients

• 500 g Salmon Fillet (cut into bite‑size pieces, skin removed)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for frying)
• 1 piece Onion (medium, sliced into half‑rings)
• 4 cloves Garlic (minced)
• 200 g Mushrooms (thinly sliced (any edible variety))
• 100 g Fresh Spinach (roughly chopped)
• 0.25 cup Water (for deglazing)
• 200 ml Heavy Cream (35 % fat, adds richness)
• 1 piece Lemon (thin slices and a few wedges for the sauce)
• 300 g Pasta (dried linguine, spaghetti or any shape)
• 1 small Red Chili Pepper (finely chopped for heat)
• 0.5 tsp Chili Flakes (optional, for extra spice)
• 2 tbsp Fresh Parsley (finely chopped)
• 2 tbsp Fresh Basil (chopped)

Instructions

1. Prepare Salmon

   Cut the salmon fillet into bite‑size pieces, then season with salt and black pepper.

   Time: PT5M

2. Sear Salmon

   Heat olive oil in a large skillet over medium‑high heat. Add the salmon pieces and fry for about 3 minutes on each side until lightly golden.

   Time: PT6M

   Temperature: medium‑high heat

3. Slice Onion

   While the salmon cooks, slice the onion into half‑rings.

   Time: PT2M

4. Sauté Onion and Garlic

   Remove the salmon and set aside. In the same skillet, add a little more oil if needed, then sauté the onion rings until translucent, about 3 minutes, and add the minced garlic for another 2 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Mushrooms and Spinach

   Stir in the sliced mushrooms and spinach, pour in the water, season with a pinch of salt and pepper, and cook until the mushrooms release their moisture and the spinach wilts, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Create Creamy Lemon Sauce

   Reduce the heat to low, pour in the heavy cream, add the thin lemon slices and a few lemon wedges, then return the salmon to the pan. Simmer gently for 10 minutes, allowing the sauce to thicken and the salmon to finish cooking.

   Time: PT10M

   Temperature: low simmer

7. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 5 minutes, or until al dente. Drain in a colander, reserving a splash of cooking water.

   Time: PT5M

   Temperature: boiling

8. Add Heat

   In a clean skillet, quickly fry the remaining minced garlic with the chopped red chili pepper and chili flakes for 2 minutes over medium‑high heat.

   Time: PT2M

   Temperature: medium‑high heat

9. Combine Pasta and Sauce

   Transfer the cooked pasta into the skillet with the garlic‑chili mixture, then pour the salmon‑cream sauce over it. Toss everything together over medium heat for 2 minutes, adding a little reserved pasta water if the sauce is too thick.

   Time: PT2M

   Temperature: medium heat

10. Finish with Herbs

    Stir in the chopped parsley and basil, give a final mix, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g