Dijon Mustard Lime Salmon with Spinach Fettuccine Alfredo

I love Salmon.  Not only is it yummy for my tummy, it is also healthy for my body!!  My kids and husband love it as well so I try to make salmon at least once a month.  I can usually find it on sale and when I do I try to stock up for at least two weeks.  I am always experimenting with different sauces and spices because well that’s what I do; KICK up the FLAVOR!  When mixing this flavorful dijon mustard lime sauce I was a little nervous about how it would turn out, but honey honey honey – WHEW it was so freaking frat good!  I mean the kind of good that makes you just step back for a moment, embrace the moment and enjoy the flavor!  Hope you enjoy it as much as my family and I have!

yeah baby!!

tell me do you see all that dijon mustard lime goodness?!?!

i love mixing spinach and pasta – YUM!!

OMG – homemade alfredo sauce – YES!!

droolin!!

DIJON MUSTARD LIME SALMON WITH SPINACH FETTUCCINE ALFREDO

INGREDIENTS FOR SALMON:
1 slab of salmon filet (NOT salmon steaks)
2 tbsp. extra virgin olive oil
2  tsp. sea salt
2 tsp. ground black pepper

DIJON MUSTARD LIME SAUCE:
1 tbsp. country dijon mustard
1 tbsp. apple cider vinegar
3 tbsp. lime juice
2 tbsp. extra virgin olive oil
2 tsp. dried thyme
2 tsp. sea salt
2 tsp. ground black pepper

INGREDIENTS FOR SPINACH FETTUCCINE ALFREDO :
1 box/bag fettuccine pasta (plus any ingredients on back of box/bag)
1 bag frozen/fresh spinach
¼ cup chicken broth
2 tbsp. unsalted butter (for spinach)
1 cup heavy whipping cream
2 cups parmesan shredded cheese
3 tbsp. unsalted butter (for alfredo)
2 tsp. sea salt
2 tsp. ground black pepper

READY, SET GO:

1. Set oven to 400 degrees
2. Rinse salmon, pat dry, slice into 2-3 inch pieces, rub with extra virgin olive oil on both sides, season salmon with sea salt and ground black pepper on both sides and place in aluminum foil pan or baking dish
3. LET’S MAKE THE DIJON MUSTARD LIME SAUCE
4. In a bowl whisk the country dijon mustard, apple cider vinegar, lime juice, extra virgin olive oil, dried thyme, sea salt and ground black pepper together until fully incorporated
5. Pour dijon mustard lime sauce all over salmon and bake in oven uncovered for 12-15 minutes
6. LET’S MAKE THE SPINACH FETTUCCINE ALFREDO
7. Cook fettuccine pasta according to back of box/package and set aside
8. In large sauce pan add olive oil and allow to heat over medium heat for 20-30 seconds on stove top
9. Add fresh spinach, chicken broth, unsalted butter, allow to cook uncovered for 8-10 minutes
10. Add fettuccine pasta, heavy whipping cream, parmesan shredded cheese, unsalted butter, sea salt, and ground black pepper to the spinach, toss and allow to cook uncovered for 8-10 minutes or until Alfredo sauce has thickened and cheese is melted
11. SERVE AND ENJOY

TIP:  Substitute Heavy Whipping Cream with Greek Yogurt for a healthier option!!

Utokia ~
Sizzle Sizzle Baby