With the spinach fettuccine taking only 3 minutes to cook al dente and the scallions sautéed with salmon and light cream clocking in at 8 minutes, this recipe is the ultimate weeknight rushed dinnertime dish!
After my mom came in to try to sneak a bite of smoked salmon, she left the kitchen to quickly check her email. When she returned, I was already plating my delicious green pasta. The ingredients work so well together: the scallions and smoked salmon combined with fresh dill . . . excuse me while I serve myself another helping!
If the smell and taste of the Spinach Fettuccine With Smoked Salmon and Dill isn’t enough, add in a salad with vibrant colors! Consider edible flowers. Perfect on a side salad or even on top of the pasta to add a spring touch.
Spinach Fettuccine With Smoked Salmon and Dill
1/2 pound spinach fettuccine
1 tablespoon butter
6 to 8 scallions, cut into 1/4-inch pieces
1/3 pound smoked salmon, cut into 1/2-inch pieces
1 cup light cream
2 to 3 tablespoons chopped fresh dill
dill sprigs, for garnish
Cook the fettuccine according to the package directions, drain, and set aside. In a saucepan, melt the butter over medium heat. Add the scallions and sauté for 2 to 3 minutes. Lower the heat and add the smoked salmon and cream. Stir and heat gently (do not boil) for about 5 minutes. Add the dill. Serve immediately over the fettuccine. Garnish with dill sprigs. Makes 4 servings.
Jane received her Bachelor's in Fine Arts at Western Washington University where she studied Creative Writing. She now lives in the greater Seattle area, where she writes and drinks copious amounts of coffee. When she isn't writing, cooking, gardening, or taking photos, you can find her at local shows and concerts, or running to prepare for yet another half marathon.