Salmon, Spinach, and Mushroom Pasta in Cream Cheese Sauce


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Tonight’s dinner incorporated ingredients from the fridge and freezer that needed to be used, tossed, or moved to our new home in Arizona. I decided to make a pasta dish to go with one of two frozen salmon fillets in the freezer; and since I had cream cheese in the fridge, I made a light cheese sauce using cream cheese and a bit of milk.

ingredients.

  • 1 frozen salmon fillet
  • 8 oz. uncooked pasta noodles of any variety
  • 3 to 6 T. cream cheese
  • 1/3 c. milk
  • 1 c. baby spinach leaves
  • 1 c. chopped mushrooms
  • 3 cloves chopped garlic
  • olive oil
  • salt and pepper
  • parmesan cheese

directions.

  1. Bring a pot of water to boil. While water is boiling saute chopped mushrooms and garlic in olive oil.
  2. Cook noodles according to package directions.
  3. When noodles are nearly done, begin to saute thawed salmon fillet in a medium-sized pan in olive oil. Season with salt and pepper.
  4. When noodles are done, drain and return to pot. Add mushrooms and garlic, cream cheese and milk. Stir to combine.
  5. Cook salmon fillet to desired doneness. Add spinach leaves to pasta. Serve half of the salmon fillet over half of the pasta. Garnish with parmesan cheese.

Though this dish wasn’t the easiest to make (all the cutting boards are packed away so I was chopping on paper towel), I was pleasantly surprised by the results of this dish, considering I had no idea if what I was throwing together would work or not. The only thing I would do differently is add the spinach leaves earlier. I would have liked for them to be more tender than they were.

Recipe rating: 

Makes two or three servings.

2 Comments Add yours

  1. Nicole says:

    So, it’s 8:02 a.m., and I would devour this if it were in front of me right now!! You’ll have to fill me in on your move to Arizona! I hope you keep blogging. 🙂

    Like

    1. lefoodsnob says:

      LOL. Love it. I devoured it last night! I will definitely keep blogging … as soon as our new kitchen is up and running. Next two or three weeks will be sparse with recipes though=(

      Like

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