Lemon pasta with salmon and spinach is a fresh, creamy weeknight dish in which lemon and egg yolks take the lead in flavouring the pasta. The creamy texture comes not from cream but from egg yolks – combined with lemon juice and lemon zest to give the dish a bright, tangy freshness. It is finished with plenty of freshly grated Parmesan and a touch of black pepper for a simple but perfectly balanced result.
Pan-fried salmon is served alongside, making the meal richer in protein and more filling – ideal if you want a healthy, complete weeknight dinner. Spinach sautéed in butter with a hint of nutmeg gives the dish a generous vegetable side that pairs beautifully with the tangy, creamy pasta.
If you prefer, the spinach can be stirred straight into the pasta for a more integrated dish. In that case, I recommend reducing the amount to around 100 g and adding it once the Parmesan has been mixed in.
This recipe is not only delicious but also quick and easy to make. In just 20 minutes you can put a fresh, satisfying dish on the table that is sure to become a new weeknight favourite.
Lemon pasta with salmon and spinach
Ingredients
- 4 pieces salmon fillet
- Oil for frying
Pasta
- 6 egg yolks
- 1 lemon, finely grated zest and juice
- 4-500 g spaghetti i.e. 400–500 g
- 50 g butter
- 100 g Parmesan, finely grated
- Cooking water from the pasta, – approx. 200 ml
- Salt and freshly ground pepper
Spinach
- 300 g spinach
- 2 cloves garlic
- 20 g butter
- Nutmeg
- Salt and freshly ground pepper
Method
- Remove any bones from the salmon fillets and season with salt and freshly ground pepper.
- Stir the egg yolks together with the lemon zest and lemon juice.
- Cook the pasta al dente according to the packet instructions, and meanwhile fry the salmon in a frying pan with a little oil.Fry the pieces over a fairly high heat for about 3 minutes on each side, depending on thickness. Set them aside on a plate.
- Wipe the pan clean and cook the spinach in it. Melt the 20 g butter and fry the garlic for about a minute. Add the spinach to the pan and cook until it has wilted and released its liquid. Season to taste with nutmeg, salt and freshly ground pepper.
- Drain the pasta – keeping back a couple of hundred millilitres of the cooking water to adjust the consistency with.
- Stir the butter into the pasta along with a little of the cooking water, then add the egg yolk mixture and the Parmesan. Stir it thoroughly into the pasta over a very low heat.
- Adjust the consistency with more of the pasta cooking water, and season to taste with salt and plenty of freshly ground pepper.
- Divide the pasta between 4 plates and serve with the salmon and spinach alongside.
Nutrition
Premium
Er de 334 kalorier pr portion?
Det virker for lidt?
Hej Vivien
Det har du helt ret i, den havde hverken taget pasta eller laksen med i beregningen – det er rettet nu 🙂
Warm wishes, Dianna
Hvor meget Parmesan skal der ca bruges ? 🙂
Hej Karen
Ej for søren, det har jeg da glemt at skrive;)
Der skal bruges 100 gram, det er opdateret nu:)
Warm wishes, Dianna