Ingredients
Method
- Cook the pasta in well-salted water as per packet instructions, or until al dente. Reserve about 1 cup of pasta water before draining.
- Cook the salmon using your preferred method. We usually use the air fryer for convenience, but pan cooking works just as well. Once cooked, flake the salmon into large chunks and set aside.
- In a large pan, heat the olive oil or butter over medium heat. Add the garlic and cook for 30–60 seconds until fragrant, being careful not to brown it.
- Reduce the heat and stir through the cream, Dijon mustard, and lemon zest until the sauce is smooth and combined. A whisk can help to combine the mustard well.
- Add the spinach and gently stir until just wilted.
- Add the cooked pasta and salmon, tossing everything together to coat in the sauce. Add reserved pasta water a little at a time until the sauce becomes silky and clings to the pasta.
- Turn the heat off, then stir through the lemon juice and fresh parsley.
- Season with salt and pepper to taste, and serve immediately.
The goal is a silky and smooth sauce, not gluggy.
