SALMON, SPINACH AND MUSHROOM PASTA

Ingredients

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, stems removed

2– 3  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

Salt

Black pepper

Directions

1. Cook fettucine or spaghetti in large pot of boiling water just until tender. Drain and set aside.
2. Season the salmon chunks with salt, pepper, 1 tsp green seasoning and lime juice. Set aside in refrigerator for 15 minutes.
3. 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.
4. 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.
5. 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.
6. Add the cream and stir.
7. Add the salmon to the sauce and gently mix. Season with a little salt and pepper. Add the pasta and mix in to the sauce ensuring everything is well mixed. Taste and adjust seasoning if necessary.
   Serve immediately.