Salmon e Spinach Lemon Fettuccine

Twenty-four hours no longer feel sufficient. Weekday or weekend, the pace has flattened distinction, and life has become an abundance—one that pulls me toward movement instead of meaning. Lately, I’ve been resisting that pull. Turning inward. Making space to throw clay, read, paint, write, cook, mend clothes, tend to potted plants, build agenda books, and even clean without the sensation of rushing.

Ceramic bowl was wheel-thrown and glazed by me.

Then there was the cooking.

After nearly a month of what I can only describe as chef’s block—the culinary equivalent of a blank page—I returned to the kitchen with intention. The dish that broke the spell was this salmon and spinach lemon fettuccine. It reminded me why I cook in the first place.

This recipe has evolved over time. It began simply, as fettuccine with spinach served alongside a fillet mignon roast. Salmon entered later, when I wanted the dish to stand on its own as a main. The version here leans into lemon, giving the sauce a brightness that keeps the richness in balance.

INGREDIENTS
[serves 2 as a main course]

eight to nine ounces of fresh fettuccine

a half pound of salmon fillet with skin

two lemons

one cup of heavy whipping cream

one cup of grated Parmigiano-Reggiano cheese

one bunch of spinach, leaves only

two garlic cloves, diced

sea salt

olive oil

Zest both lemons directly into a Dutch oven and set aside.

Place the salmon fillet, skin side up, in a baking dish large enough to hold it flat. Sprinkle with a pinch of sea salt, scatter the diced garlic over the top, and juice one lemon into the dish. Cover and refrigerate for 20 to 30 minutes.

Cook the fettuccine to your preferred doneness. Reserve a quarter cup pasta water before draining. Toss lightly with olive oil and set aside.

Heat a non-stick frying pan large enough to hold the salmon fillet over high heat. Drizzle lightly with olive oil and place the fillet skin-side down. Immediately reduce the heat to medium. Cook, flipping once or twice, until the salmon is cooked through. The skin may char and release, or you may remove it—either is fine. Set the salmon aside to cool slightly, then tear into bite-sized pieces.

Place the Dutch oven with the lemon zest over medium-high heat. Add the heavy cream and grated Parmigiano-Reggiano, stirring until the sauce begins to come together. Add the spinach and cook until just wilted. Reduce the heat to medium.

Add the prepared fettuccine and toss gently until the sauce coats the noodles. If the sauce feels too thick, add a splash of the reserved pasta water and toss to loosen. Fold in the salmon and remove from heat.

Taste. If something feels just shy of complete, add a pinch or two of sea salt before serving.

_____

More recipes:

Fried Pork Chops

Korean Style Slow Cooked Beef Short Ribs, aka: Galbi Jjim

Shrimp in Inferno

Sweet & Spicy Chicken Drumsticks

Pancetta & Brussels Sprouts Risotto

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