Pan Fried Salmon with Spaghetti and Cream Lemon Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried salmon served over spaghetti and zucchini noodles in a light lemon cream sauce. The tender fish and caramelized vegetables create a restaurant-quality dinner that's ready in 30 minutes. A weeknight favorite that feels elegant but requires minimal effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 250 g (8.8 oz) dried spaghetti
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp black pepper
- 3 boneless salmon fillets
- 1 small onion (peeled and chopped)
- 2 cloves garlic (peeled and minced)
- 2 tbsp white wine (optional)
- 5 tbsp double (heavy) cream
- zest of 1 lemon
- 85 g (1 cup) sugar snap peas (snow peas) ( roughly chopped)
- 1 small courgette (zucchini) (spiralized or cut into thin strips)
- juice of 1/2 a lemon
- 2-4 tbsp shaved parmesan
- pinch black pepper
- lemon zest
- lemon Wedges
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 385mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 117mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 385MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.