- ½ lb fettucine or spaghetti
- 3 – 4 (4 oz )salmon fillets, cut into medium sized chunks
- 1 tsp fresh green seasoning
- Juice of ½ lime
- 2 cups sliced white button or portabella mushrooms
- 1 pack fresh spinach leaves, washed and stems removed
- 3 – 4 tbsp olive oil
- 1 oz butter
- 2 cloves garlic, chopped
- 1½ tbsp green seasoning
- ½ tsp red pepper flakes
- ¼ cup chicken broth or water
- ½ cup white wine
- ¾ cup heavy cream
- 1 tbsp chopped parsley
- Black pepper
- Grated parmesan cheese
Cook fettucine or spaghetti in large pot of boiling water just until tender. Drain and set aside.
Season the salmon chunks with salt, pepper, 1 tsp green seasoning and lime juice. Set aside in refrigerator for 15 minutes.
Melt the butter in a large, deep saucepan over medium high heat. Add the salmon and cook for 3 – 5 minutes, tossing the salmon in the pan while cooking. Remove from the pan and set aside.
Add the olive oil to the same pan and let heat. Add the mushrooms and let cook for 3 – 4 minutes. Add the garlic, green seasoning and red pepper flakes . Mix well. Season with a little salt and black pepper.
Add the chicken broth and the wine. Let the mixture reduce a little. Add the spinach leaves and cover for 1- 2 minutes to allow the spinach to wilt. Add the cream and stir. Taste and add a little more salt and pepper if necessary.
Add the salmon to the sauce and gently mix. Add the pasta and stir into the sauce ensuring everything is well mixed. Taste and adjust seasoning if necessary. Sprinkle with parmesan cheese. Serve immediately.